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Pure cooking fat used for stir-frying; zero carbs and protein
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
24µg · 20% DV
Vitamin A
0µg · 0% DV
B1
0mg · 0% DV
Minerals
Calcium
0mg · 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 3
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
39g
POLYUNSATURATED
35g
Omega 6:3 ratio 37.8:1
Above the ideal 4:1 (37.8:1).
That depends on the oils in the blend and the smoke-point guidance on the label. Even a high-heat oil should be turned down or removed from the heat once it starts smoking.
It can smoke when the pan is too hot or when oil is heated for too long in an empty pan. Burnt oil can give food a harsh, bitter flavour.
Heat the pan well, cook in small batches, and avoid overcrowding it. A crowded pan loses heat, so vegetables steam and release water instead of searing quickly.
Yes, but the flavour and heat performance may differ. Stir-fry oils are often more neutral, while olive oil can add a more noticeable taste to the finished dish.
Toasted sesame oil is usually best added near the end of cooking or just before serving. Its flavour is strong, and prolonged high heat can dull its aroma or create a scorched taste.
They can, but cooking them in stages usually gives a better result. Brown the protein first, set it aside, cook the vegetables, then return everything to the pan with the sauce.
Keep it tightly sealed in a cool, dry cupboard away from direct light and heat. Storing it next to the hob can speed up flavour deterioration.
Most stir-fry oils do not need refrigeration, although some may turn cloudy or partially solid when chilled. Follow the package instructions, and discard oil that smells rancid, sour, or paint-like.
No. “Processed” can describe refining or blending steps and does not, by itself, determine whether a food is healthy or unhealthy. Oils are very energy-dense, so the amount used still matters.
It may be reused once if it was not overheated, contains no burnt food particles, and still smells fresh; strain and store it carefully. Discard it if it is very dark, sticky, foamy, or has a strong off smell.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.