Minyak biji bunga matahari: Perbedaan antara revisi
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Baris 9:
* [[Asam stearat]] (jenuh): 1–7%
* [[Asam oleat]] (tak jenuh tunggal [[omega-9]]): 14–40%
* [[
Jenis minyak biji bunga matahari yang dihasilkan tidak terlepas dari kondisi genetik bunga dan iklim setempat. Minyak biji bunga matahari diklasifikasikan ke dalam tiga jenis, yaitu kadar asam oleat tinggi, sedang, dan rendah. Minyak biji bunga matahari dengan kadar asam stearat tinggi mulai dikembangkan untuk industri makanan pengganti [[minyak nabati terhidrogenasi]].<ref>{{cite web|url=http://oilyoily.com/not-that-popular-but-truly-healthy-sunflower-oil-benefits/|title=Not That Popular, but Truly Healthy! Sunflower Oil Benefits|publisher=Oily Oily|accessdate=26 June 2013}}</ref><ref>{{cite web|url=http://www.sunflowernsa.com/oil/|title=Sunflower Oil - Your Healthy Choice|publisher=National Sunflower Association|accessdate=26 June 2013}}</ref>
Baris 43:
|[[Viskositas]] (25°C), sebelum dimurnikan
|0.4914 kg/(M*S)<ref>{{cite journal|authors=H. Abramovic and C. Klofutar|url=http://acta.chem-soc.si/45/45-1-69.pdf|title=The Temperature Dependence of Dynamic Viscosity for Some Vegetable Oils|publisher=Acta.chem-soc.si|journal=Acta Chim. Slov.|volume=45|issue=1|date=1998|accessdate=2013-02-07|pages=69–77}}</ref>
|}
==Nutrisi==
{{nutritionalvalue | name=Sunflower oil, standard | kJ = 3699 | carbs = 0 g | fat = 100 g | protein= 0 g | satfat=10.3 g | monofat=19.5 g | polyfat=65.7 g | vitE_mg=41.08 | vitK_ug=5.4 | source_usda=1 | right=1}}
Standar yang ditetapkan dalam menentukan nutrisi dari minyak biji bunga matahari adalah tanaman bunga matahari yang dikembangkan tanpa melalui rekayasa genetika (non-[[GMO]]). Minyak yang dihasilkan dari tanaman ini mengandung lebih banyak asam linoleat dibandingkan asam oleat. Strain baru yang mampu menghasilkan asam oleat tinggi dikembangkan pada akhir abad ke-20. Namun di luar variasi kandungan asam lemak, nutrisi lainnya seperti vitamin E dan vitamin K tidak memiliki perbedaan yang signifikan.
{| class="wikitable" border="1"
|+align="center" style="font-size:1.2em;font-weight:bold;"|Perbandingan antara minyak goreng per 100 gram
|-
| align="center" style="background:#f0f0f0;"|
| align="center" style="background:#f0f0f0;"|'''Lemak total'''
| align="center" style="background:#f0f0f0;"|'''[[Lemak jenuh]]'''
| align="center" style="background:#f0f0f0;"|'''[[Lemak tak jenuh tunggal]]'''
| align="center" style="background:#f0f0f0;"|'''[[Lemak tak jenuh majemuk]]'''
| align="center" style="background:#f0f0f0;"|'''[[Titik asap]]'''
|-
| [[Minyak biji bunga matahari]]
| align="center" |100g
| align="center" |11g (11%)
| align="center" |20g (84g in high oleic variety<ref name="USDA ndbcolumn">{{cite web|url=http://ndb.nal.usda.gov/|title= Nutrient database, Release 25|publisher= United States Department of Agriculture}}</ref>)
| align="center" |69g (4g in high oleic variety<ref name="USDA ndbcolumn"></ref>)
| align="center" |{{convert|225|°C|°F}}<ref name = chef >{{cite book |author=The Culinary Institute of America |title=The Professional Chef |publisher=Wiley |location=New York |year=2011 |pages= |isbn=0-470-42135-5 |oclc= |doi= |accessdate=}}</ref>
|-
| [[Minyak kedelai]]
| align="center" |100g
| align="center" |16g (16%)
| align="center" |23g
| align="center" |58g
| align="center" |{{convert|257|°C|°F}}<ref name = chef/>
|-
| [[Minyak kanola]]
| align="center" |100g
| align="center" |7g (7%)
| align="center" |63g
| align="center" |28g
| align="center" |{{convert|205|°C|°F}}<ref name="USDA ndbcolumn"></ref><ref name = Rao>{{cite doi | 10.1016/j.foodchem.2009.09.070}}</ref>
|-
| [[Minyak zaitun]]
| align="center" |100g
| align="center" |14g (14%)
| align="center" |73g
| align="center" |11g
| align="center" |{{convert|190|°C|°F}}<ref name = chef/>
|-
| [[Minyak jagung]]
| align="center" |100g
| align="center" |15g (15%)
| align="center" |30g
| align="center" |55g
| align="center" |{{convert|230|°C|°F}}<ref name = chef/>
|-
| [[Minyak kacang tanah]]
| align="center" |100g
| align="center" |17g (17%)
| align="center" |46g
| align="center" |32g
| align="center" |{{convert|225|°C|°F}}<ref name = chef/>
|-
| [[Minyak bekatul]]
| align="center" |100g
| align="center" |25g (25%)
| align="center" |38g
| align="center" |37g
| align="center" |{{convert|213|°C|°F}}
|-
<!--| [[vegetable_oil|Vegetable]] [[Shortening (fat)|shortening]] ([[hydrogenated]])
| align="center" |71g
| align="center" |23g (34%)
| align="center" |8g (11%)
| align="center" |37g (52%)
| align="center" |{{convert|165|°C|°F}}<ref name = chef/>
|- -->
| [[Lemak babi]]
| align="center" |100g
| align="center" |39g (39%)
| align="center" |45g
| align="center" |11g
| align="center" |{{convert|190|°C|°F}}<ref name = chef/>
|-
| [[Suet]]
| align="center" |94g
| align="center" |52g (55%)
| align="center" |32g (34%)
| align="center" |3g (3%)
| align="center" |200°C (400°F)
|-
| [[Mentega]]
| align="center" |81g
| align="center" |51g (63%)
| align="center" |21g (26%)
| align="center" |3g (4%)
| align="center" |{{convert|150|°C|°F}}<ref name = chef/>
|-
| [[Minyak kelapa]]
| align="center" |100g
| align="center" |86g (86%)
| align="center" |6g (6%)
| align="center" |2g (2%)
| align="center" |{{convert|177|°C|°F}}
|}
| |||