Showing Food Cottonseed oil
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| Name | Cottonseed oil | ||||||||||
| Scientific Name | Not Available | ||||||||||
| Description | Cottonseed oil is a cooking oil extracted from the seeds of cotton plants, mainly Gossypium hirsutum and Gossypium herbaceum. Native to tropical and subtropical regions, cottonseed oil is primarily produced in China, India, Pakistan, Brazil, the United States, and Turkey, and is mostly consumed in these countries. It has a mild taste, clear light golden color, and a relatively high smoke point of 232 °C (450 °F). The oil is rich in unsaturated fatty acids, with 70% unsaturated and 26% saturated fatty acids in its natural state, and 94% saturated and 2% unsaturated when hydrogenated. Cottonseed oil is a good source of energy and essential fatty acids, and has been linked to several health benefits, including reducing inflammation and improving heart health (PMID: 34387525, PMID: 34378680). The most notable chemical in cottonseed oil is gossypol, a toxic compound that is eliminated during refining, bleaching, and deodorization. Traditionally used in foods such as potato chips and snack-foods, cottonseed oil is also used in the production of soap, cosmetics, and pharmaceuticals. A peculiar aspect of cottonseed oil is that it is often hydrogenated to increase its shelf life and stability, which alters its fatty acid composition. | ||||||||||
| Primary ID | FOOD00943 | ||||||||||
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| Group | Herbs and Spices | ||||||||||
| Sub-Group | Oilseed crops | ||||||||||
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| ITIS ID | Not Available | ||||||||||
| Wikipedia ID | Not Available | ||||||||||
| Composition | |||||||||||
| Compounds | Preparation type: Raw
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| Content Reference | Not Available | ||||||||||