is there a difference between cooking coconut oil?
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Most coconut oil for cooking has been refined and deodorized. ... So basically if you're going to use coconut oil for your skin or hair, its best to have cold processed un-refined oil. You can use this for cooking too but the smoke point will be lower and it will have a coconut scent and slight taste of coconut.
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While refined coconut oil may be better suited for cooking at high temperatures, virgin coconut oil is a better choice in terms of skin health.
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Oils are very high in calories and a good source of energy. Olive, coconut, canola, and vegetable oils each provide the same number of calories per tablespoon. The most significant difference between each of these four oils is their fat profile: Extra virgin olive oil is highest in monounsaturated fats.
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Both are products of palm trees, hence they are often referred to as the tropical oils. ... They come from different species of palm and from different parts of the plant. Coconut oil comes from the seed of the coconut palm (Cocos nucifera). Palm oil comes from the fleshy fruit of the oil palm (Elaesis guineensis).
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Most common difference is Cooking Oil remains liquid at low temperature around 10–15C while Butter turns into fat. Butter is dairy product containing high amount of saturated fatty acids while Cooking oil generally contains majority of unsaturated fatty acid.
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Also, avoid putting Coconut Olive and Vegetable cooking oil or ANY OIL MADE FOR COOKING on your hair and scalp! ... Food grade cooking oils may clog pores and cause irritation for some hair and scalp types (just as it does on certain skin types) and is best used internally rather than topically.
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Although coconut oil is about 90% saturated fat, it does contain small amounts of mono and polyunsaturated fats as well. ... Summary: Coconut oil is used in cooking but can also be applied to the skin or hair. It's rich in saturated fat and medium-chain fatty acids, especially lauric acid.
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As the name suggests, cold-pressed coconut oil is made without any heat. The coconut meat is scooped out and pressed so that you're left with pure coconut oil. On the other hand, refined coconut oil is made from dried coconut meat.
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An unrefined coconut oil is typically labeled “virgin” or “extra-virgin”. However, in the USA, there is no legal definition or standard for the term, “extra virgin” as it applies to coconut oil. Therefore, there is not any consistent difference between virgin and extra-virgin coconut oils across all brands.
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Regular coconut oil is made from copra, which is dried coconut kernel. The copra is pressed and then the extracted oil is refined, bleached and deodorized to make it suitable for consumption. Virgin coconut oil is extracted from the fresh milk of the coconut and is left unrefined.
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A Place for Both Refined coconut oil is excellent for sautéing and stir-frying where you're cooking at a higher heat point and desire a neutral flavor. Cold-pressed coconut oil is best for medium-heat cooking and excellent for baking and recipes where you want to impart a delicate coconut flavor.
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The most significant difference between each of these four oils is their fat profile: ... Organic virgin coconut oil contains the highest levels of saturated fats. Pure vegetable oil has the most polyunsaturated fatty acids per tablespoon.
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Ultimately, these are the same product that has been marketed for different consumer uses. Summary Fractionated coconut oil is also marketed as MCT oil and liquid coconut oil, but fundamentally, these are all the same product. Its uses include skin care and cooking.
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The smoke point of virgin coconut oil is 350°F — best for baking and sautéing. The smoke point of refined coconut oil is 400°F, which makes it a better option for frying or cooking at higher temperatures. In most cases, you can substitute coconut oil 1:1 for other oils and butters.
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Differences: Virgin coconut oil is solid at lower room temperatures, making it too heavy to use as a facial oil. Virgin coconut oil is less processed so it maintains lauric acid and other long-chain fatty acids. Fractionated coconut oil stays liquid in form, even in lower temperatures.
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2. Coconut oil can be substituted 1:1 for other fats. When it comes to baking, coconut oil makes a wonderful substitute for butter and other oils, like olive oil, canola oil, and vegetable oil. Regardless of the type of fat used in a recipe, you can swap in an equal amount of coconut oil.
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Because of its high fat concentration, coconut oil stands up to high heat fairly well, which means it's a good choice for sautéing and stir-frying, but for the best results, we recommend keeping your burners at a medium heat cooking with coconut oil. (It's also not the best option for deep-frying.)