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Yellow Vegetable 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
17mg · 113% 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 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
— Not suitable
Low FODMAP
— Not suitable
SATURATED
14g
MONOUNSATURATED
28g
POLYUNSATURATED
58g
Omega 6:3 ratio 75.7:1
Above the ideal 4:1 (75.7:1).
That depends on the source oil and how refined it is. Refined vegetable oils usually tolerate higher heat better, but the oil should not be used once it starts smoking heavily.
Yes, but the flavor and best use are different. Yellow vegetable oil is usually more neutral, so it works well in baking and frying, while olive oil gives more character in dressings and cold dishes.
Usually no. Keeping it tightly closed in a cool, dry, dark place is generally the best way to preserve quality.
The exact shelf life varies by brand and oil blend, so the package date and storage instructions matter most. If it develops an off smell, strange taste, or noticeable color change, it is better not to use it.
Yes, but most households do not need to freeze it. It may turn cloudy or partly solid when very cold, and it usually returns to normal as it warms.
Repeated reuse is not a good idea because heat, air, and food particles degrade the oil over time. If it becomes dark, smells stale, foams, or smokes more than usual, discard it.
No single food causes weight gain on its own; overall energy intake matters most. Because oil is very energy-dense, it is easy to use more than intended.
No. The health effect depends on the plant source, the degree of processing, and the overall eating pattern rather than the label 'vegetable oil' alone.
Its neutral taste makes it useful for sautéed vegetables, marinades, roasting, and baked goods. It carries spices and other flavors without dominating the dish.
People who have been advised to limit fat intake should watch portions carefully. Anyone with an allergy to specific seeds should also check the oil source on the label.
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.