Herb
Oil
Mint oil is pressed fat for cooking or finishing. Cold-pressed tastes more of the source; refined takes more heat. Store dark and cool. Match character to the dish; discard acrid overheated oil. Save clean trimmings for stock, crumbs or compound butters when they suit the ingredient.
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Characteristics
Preparations
Traits
Nutrition and pairings
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 9.95 g
- Trans Fat 0 g
- Monounsaturated Fat 19.9 g
- Polyunsaturated Fat 64.7 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 9.95 g
- Monounsaturated Fat 19.9 g
- Polyunsaturated Fat 64.7 g
- Vitamins 310 mg
- Vitamin B5 — Pantothenic Acid 0.42 mg
- Vitamin B6 0.21 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin E 10 mg
- Vitamin K 298 µg
Vitamins
vitamin-b5-pantothenic-acid: 0.42 · vitamin-b6: 0.21 · vitamin-b7-biotin: 2.1 · vitamin-e: 10.01 · vitamin-k: 297.5 ·
Peppermint/spearmint essential oil is a flavour concentrate used by the drop—not a bulk frying fat. Values model pure volatile oil as lipid-dense mass for comparison only.
History
Chefs insisted on fresh aromatic quality for mint finishes and infusions, including named oil portions.
Chefs insisted on fresh aromatic quality for mint finishes and infusions, including named oil portions.
Chefs insisted on fresh aromatic quality for mint finishes and infusions, including named oil portions.