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Coconut Oil

Overview

Coconut oil is a culinary fat rich in saturated fatty acids, especially lauric acid. It contains a mixture of triglyceride molecules and differs from concentrated C8/C10 MCT oil. Fatty-acid composition should not be read as a measurement of individual triglycerides.

Food Context

Preparation

• Used in baking and other cooking.
• Coconut oil and commercial MCT oil have different compositions.

Recipes

1 recipe containing this food

Turmeric Lentil Dahl

Turmeric- and ginger-spiced lentil dish rich in fibre, folate, and polyphenols

Nutrient Tables (per 100 g)

Selected food and preparation: Oil, coconut. per 100 g edible portion.

Core nutrients

Nutrient	Amount per 100 g	% reference intake per 100 g
Energy	892 kcal	—
Total fat	99.1 g	—
Saturated fat	82.5 g	—

Reference intakes: US Dietary Reference Intakes for adults (19–50 years; using the higher of male/female values where they differ).

Composition source: USDA FoodData Central, Oil, coconut, FDC ID 171412, per 100 g edible portion

Substances

No evidenced substance relationships are currently available.

References

[1] Saturated fat intake should remain within dietary upper limits. Li & Hruby 2015. Saturated Fats Compared With Unsaturated Fats and Sources of Carbohydrates in Relation to Risk of Coronary Heart Disease

[2] Not a preferred default cooking fat vs olive/avocado oils for cardiometabolic patterns. Schwingshackl & Hoffmann 2014. Monounsaturated fatty acids, olive oil and health status: a systematic review and meta-analysis of cohort studies