Illustration

Vegetable oil, palm kernel

वनस्पति तेल, पाम कर्नेल

Palm kernel oil is a type of vegetable oil extracted from the kernel of palm fruit. It is commonly used in cooking and frying across many cuisines, including Indian kitchens.

VegetarianHigh calorie densityNOVA 2· Culinary ingredient

862

kcal

100.0

Fat

per 100ml

High in Vitamin EHigh in Vitamin K

Fats and Oils·Mid Morning, Evening Snack

Serving Size= 100ml

Nutrition per 100ml

Protein0.00g(0%)

Carbs0.00g(0%)

Fat92g(100%)

Rich in% daily value

Vitamin E47%Vitamin K41%

View all nutrients →

Nutrient Breakdown

Key Nutrients(4)

% DV = % Daily Value (adult RDA, ICMR 2020). Values per 100ml edible portion.

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Common questions about Vegetable oil, palm kernel

How many calories are in tbsp (1/8 cup) of Vegetable oil, palm kernel?

tbsp (1/8 cup) (27 ml) of Vegetable oil, palm kernel has about 233 kcal, based on 862 kcal per 100 ml.

How is palm kernel oil typically used in cooking?

It is used for frying, sautéing, baking, and as an ingredient in processed food products due to its high heat stability.

Is palm kernel oil suitable for vegans?

Yes, palm kernel oil is plant-derived and suitable for vegan diets.

How should palm kernel oil be stored?

Store it in a cool, dark place in a tightly sealed container to maintain freshness and prevent rancidity.

About Vegetable oil, palm kernel

Palm kernel oil is derived from the seed of the oil palm fruit. Unlike palm oil which is extracted from the fruit's pulp, palm kernel oil comes from the inner seed (kernel). It has a distinct composition dominated by saturated fats and is widely used as a cooking oil in various culinary applications including frying, baking, and as an ingredient in processed foods.

It provides a significant source of Vitamin E and Vitamin K, important fat-soluble vitamins as confirmed by nutritional data.
This oil is purely vegan and free from common allergens.
Being predominantly fat, it is energy-dense with nearly 690 kcal per 100g.

Palm kernel oil's role in cooking is mainly for its stability at high heat and texture it imparts to foods. It is poured or spooned in measured quantities, often using tablespoon or teaspoon portions for recipe precision.