peanut oil <ref>use only oils with high smoke points
Peanut oil is rich in unsaturated fats, particularly linoleic and oleic acids, which support cardiovascular health, and contains vitamin E, a powerful antioxidant. It is calorie-dense at approximately 120 calories per tablespoon and contains no carbohydrates, protein, or sodium.
About
Peanut oil is a vegetable oil extracted from the seeds of Arachis hypogaea, the peanut plant, which is native to South America but now cultivated extensively in tropical and subtropical regions worldwide. The oil is obtained through mechanical pressing or solvent extraction of dried peanut kernels, resulting in a pale yellow to golden liquid with a mild, slightly nutty flavor. Refined peanut oil has a neutral taste and light color, while unrefined or cold-pressed peanut oil retains more pronounced peanut characteristics and a deeper hue. The oil is composed primarily of unsaturated fatty acids, with approximately 46% linoleic acid and 32% oleic acid, along with small amounts of saturated fat.
Culinary Uses
Peanut oil is widely used in cooking across Asian, African, and American cuisines, particularly valued for its high smoke point of approximately 450°F (232°C), making it ideal for high-heat applications such as stir-frying, deep-frying, and sautéing. In Southeast Asian cuisine, it is a staple for wok cooking and rapid searing of vegetables and proteins. The oil is also used in salad dressings, mayonnaise production, and as a finishing oil in refined peanut form. Unrefined peanut oil, with its more pronounced nutty flavor, is sometimes used in dressings and as a finishing drizzle, though it has a lower smoke point and is less suitable for high-heat cooking.