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Oil added in excess to food, typically vegetable or olive oil
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
884
KCAL / 100G
Carbs
0g
· 0%
Protein
0g
· 0%
Fat
100g
· 100%
Fiber
0g
Vitamins
Vitamin E
14mg · 93% DV
Vitamin K
60µg · 50% DV
Vitamin A
0µg · 0% DV
B1
0mg · 0% DV
Minerals
Calcium
1mg · 0% DV
Iron
0mg · 0% DV
Magnesium
0mg · 0% DV
Zinc
0mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
14g
MONOUNSATURATED
73g
POLYUNSATURATED
11g
Omega 6:3 ratio 12.9:1
Above the ideal 4:1 (12.9:1).
Fat can contribute to fullness because it increases a meal’s energy density and may slow stomach emptying. On its own, though, it is usually less satisfying than a balanced meal with protein, vegetables, and fibre.
Yes. A small amount of fat can support absorption of fat-soluble vitamins such as vitamins A, D, E, and K, so adding oil to vegetables or salad can be useful.
No, it does not change the amount of protein already in the food. It does, however, make protein a smaller proportion of the meal’s total energy.
Adding delicate, aromatic oils at the end of cooking helps preserve their flavour. For sautéing or roasting, choose an oil that is appropriate for the cooking temperature.
No. When oil starts smoking, its flavour can deteriorate and unwanted compounds may form, so the oil and its level of refinement should suit the cooking method.
Fat carries flavour compounds, creates a fuller mouthfeel, and softens harsh notes from spices or bitter ingredients. It can make vegetables, grains, and legumes taste more satisfying.
Whisk the oil thoroughly with an acidic ingredient such as lemon juice or vinegar to make a temporary emulsion. Mustard, yogurt, or tahini can also help the dressing stay blended for longer.
Fried or oil-rich foods may absorb substantial oil and can digest more slowly. Large portions may be especially uncomfortable for people prone to reflux, bloating, or indigestion.
A high-fat meal close to exercise can slow digestion and may feel uncomfortable during training. Many people tolerate it better in a meal eaten earlier or as part of a balanced post-workout meal.
Keep oil tightly sealed in a cool, dark place, since heat, light, and air speed up oxidation. Discard oil that smells rancid, paint-like, or stale.
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Nutrition data compiled from USDA FoodData Central and scientific sources.