Tea seed oil (also known as camellia tea oil) is an edible, pale amber-green fixed oil with a sweet, herbal aroma. It is cold-pressed mainly from the seeds of Camellia oleifera but also from Camellia sinensis or Camellia japonica.
Teaoil has an extremely high smoke point (252 °C, 486 °F), as compared toother oils. It is the main cooking oil in the southern provinces ofChina—roughly one-seventh of the country's population. In Japan tea oilis derived from Camellia japonica, mainly from Goto Islands of NagasakiPrefecture and Izu Islands of Tokyo Prefecture. Tea seed oil resemblesolive oil and grape seed oil in its excellent storage qualities and lowcontent of saturated fat. Monounsaturated oleic acid may comprise up to88% of the fatty acids. It is high in vitamin E and other antioxidantsand low in trans fat.
CamelliaTea Oil has the highest amounts of mono-unsaturated fats of all thecooking oils. It is also rich in nutrition and will not result inunnecessary adverse effects to the human body when consumed, making it the best cooking oil in the market. Can be used together with many dishes.
OilType, Transfat (Lower is better), Mono-unsaturated (Higher is better),Saturated Fat (Lower is better), Smoking Point (Higher is better)
Camelia Tea Oil: 0%, 82.50%, 10.50%, 486°F / 252°C
Olive Oil (Extra Virgin): 0%, 67%, 15.50%, 322°F / 161°C
Grapeseed Oil: 0%, 14%, 11%, 421°F / 216°C
Butter: 5%, 26%, 60%, 347°F / 175°C
Lard: 1%, 44%, 39%, 360°F / 182°C
Shortening: 18%, 29%, 22%, 360°F / 182°C
Canola Oil (unrefined): 0%, 58%, 7%, 221°F / 105°C
Canola Oil (refined): 0%, 58%, 7%, 399°F / 204°C
Corn Oil (unrefined): 0%, 24%, 13%, 320°F / 160°C
Corn Oil (refined): 0%, 24%, 13%, 448°F / 231°C
Coconut Oil (unrefined): 0%, 6%, 87%, 349°F / 176°C
Coconut Oil (refined): 0%, 6%, 87%, 446°F / 230°C
Soybean Oil (unrefined): 0%, 44%, 16%, 320°F / 160°C
Soybean Oil (refined): 0%, 44%, 16%, 448°F / 231°C
Sesame Oil (unrefined): 0%, 42%, 15%, 351°F / 177°C
Sesame Oil (semi-refined): 0%, 42%, 15%, 446°F / 230°C
|
carbonated drink (can)
