Nuts
Oil
Coconut oil is the expressed fat of mature coconut flesh, solid in a cool kitchen and liquid in warm rooms. Virgin oil smells and tastes distinctly of coconut; refined oil is milder and often preferred for higher-heat frying and neutral bakery fat. Unlike many delicate nut oils, refined coconut oil is a true workhorse frying and baking fat when quality is sound. Good oil smells clean; sour or paint notes mean rancidity. It is pure fat—not milk, not water, not grated flesh. Store sealed away from stove heat; virgin aroma fades faster once opened. Labelling follows local coconut rules.
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Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 99.5 g
- Saturated Fat 91.1 g
- Trans Fat 0 g
- Monounsaturated Fat 6.28 g
- Polyunsaturated Fat 2.1 g
- Cholesterol 0 mg
- Sodium 0 mg
- Salt 0 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 0 g
- Water 0.3 g
- Energy 896 kcal
- Water 0.3 g
- Fat 99.5 g
- Saturated Fat 91.1 g
- Monounsaturated Fat 6.28 g
- Polyunsaturated Fat 2.1 g
- Omega-3 0.11 g
- Vitamins 40.6 mg
- Vitamin B5 — Pantothenic Acid 0.41 mg
- Vitamin B6 0.18 mg
- Vitamin B7 — Biotin 17.4 µg
- Vitamin E 17 mg
- Vitamin K 5.6 µg
Vitamins
vitamin-b5-pantothenic-acid: 0.41 · vitamin-b6: 0.18 · vitamin-b7-biotin: 17.4 · vitamin-e: 16.98 · vitamin-k: 5.6 ·
Coconut oil: predominantly saturated medium-chain triglycerides; pure culinary oil.
History
Traditional wet and dry methods extracted coconut oil for cooking across the tropics.
Copra-based refined coconut oil became a global commodity fat.
Virgin cold-process coconut oil reclaimed aromatic culinary status.