น้ำมันรำข้าว

Rice bran oil / น้ำมันรำข้าว

น้ำมันรำข้าว (rice bran oil) เป็นน้ำมันพืช (vegetable oil) ที่สกัดได้จากรำข้าว (rice bran) น้ำมันรำข้าว คือ น้ำมันพืชที่ผลิตจากน้ำมันรำข้าวดิบ ซึ่งสกัดจากรำข้าว มีสารต้านอนุมูลอิสระ เช่น วิตามินอี ในกลุ่มโทโคฟีรอลประมาณ 19-40% และกลุ่มโทโคไตรอีนอล 51-81% และโอรีซานอล (Oryzanol) ซึ่งสามารถต้านอนุมูลอิสระได้ดีกว่าวิตามินอีถึง 6 เท่า มีกรดไขมันอิ่มตัว 18% กรดไขมันไม่อิ่มตัวเชิงเดี่ยว (Monounsaturated Fatty Acid : MUFA) 45% กรดไขมันไม่อิ่มตัวเชิงซ้อน (Polyunsaturated Fatty Acid : PUFA) 37% น้ำมันรำข้าวเหมาะสำหรับผู้ที่ต้องการลดคอเลสเตอรอลที่ไม่ดี (LDL-C)

ส่วนประกอบของเมล็ดข้าว

ประโยชน์

ประโยชน์นานาชนิด ซึ่งมีอยู่ในเยื่อหุ้มเมล็ดข้าว (Seed Membrane Layer) และจมูกข้าว (Rice Germ) จึงอุดมด้วยสารสำคัญทางธรรมชาติ และมีคุณค่าสูงต่อร่างกายหลายชนิด เช่น

• กลุ่มสารฟอสโฟไลฟิด (Phospholipids) เช่น เลซิติน (Lecithin) เซฟฟาลิน (Cephalin) ไลโซเลซิติน (Lysolecithin) ซึ่งมีความสำคัญในการนำไปสร้าง และซ่อมแซมส่วนที่สึกหรอของเซลล์ประสาทสมอง และช่วยป้องกันเซลล์ประสาท จากสารที่เป็นพิษและอนุมูลอิสระต่างๆ ช่วยลดความเครียด และช่วยเสริมสร้างในด้านความจำ
• กลุ่มเซราไมด์ (Ceramide) ซึ่งเป็นส่วนประกอบที่สำคัญของชั้นใต้ผิวหนัง ช่วยทำให้ผิวหนังมีความยืดหยุ่น การเสริมสร้างเซราไมด์ให้เพียงพอ ทั้งโดยการรับประทานหรือการให้ทางผิวหนังในรูปการทาครีม หรือโลชัน จะช่วยรักษาผิวพรรณให้สดใสเปล่งปลั่ง ปราศจากริ้วรอยย่นก่อนเวลาอันควร นอกจากนี้เซราไมด์ยังมีคุณสมบัติเป็นไวท์เทนเนอร์ (Whitener) ซึ่งสามารถยับยั้งการสังเคราะห์เมลานิน อันเป็นสาเหตุให้เกิดฝ้า กระ จุดด่างดำบนผิวพรรณได้ดี และยังเป็นมอยเจอไรเซอร์ (Moisturizer) ให้ความชุ่มชื่นแก่ผิวอีกด้วย
• กลุ่มคอลโทคอล (Tocols) วิตามินอีธรรมชาติ ในรูปของโทโคเฟอรอล(Tocopherol) และโทโคไทรอีนอล (Tocotrienol) มีประโยชน์ต่อร่างกายในการสร้าง และซ่อมแซมเซลล์ต่างๆ ของร่างกายและยังช่วยทำให้ร่างกายมีภูมิคุ้มกันต่อโรคต่างๆช่วยต้านอนุมูลอิสระ ซึ่งเป็นเหตุสำคัญของการเกิดโรคมะเร็ง
• กลุ่มกรดไขมันไลโนเลอิค (Linoleic Acid) หรือโอเมก้า 6 และ กรดไลโนเลอิค (Linoleic Acid) หรือโอเมก้า 3 ที่เป็นกรดไขมันจำเป็น โดยมีอยู่ประมาณ 33%
• กลุ่มวิตามิน B - Complex ซึ่งช่วยให้การทำงานของระบบประสาทดีขึ้น
• กลุ่มแกมมา - ออไรซานอล มีฤทธิ์ในการลดระดับคอเลสเตอรอลและไตรกลีเซอไรด์ ทำให้ลดการตีบตันของหลอดเลือด เพิ่มการไหลเวียนของโลหิต และยังมีฤทธิ์ในการลดความเครียด และรักษาอาการผิดปกติของสตรีวัยทอง นอกจากนี้ยังเป็นสารอนุมูลอิสระ และยังป้องกันแสงยูวีได้ เมื่อใช้กินหรือใช้ทา ทำให้ผิวหนังชุ่มชื่นและต้านการอักเสบ สารชนิดนี้มีความปลอดภัยสูงมาก

เปรียบเทียบกรดไขมัน (fatty acid) ในน้ำมันรำข้ากับน้ำมันพืชชนิดต่างๆ 

ttp://www.ricebranoil.info/why/index.html

น้ำมันรำข้าบริสุทธ์ (refined rice bran oil) ที่มีคุณภาพดีต้องมี

• กรดไขมันอิสระ ( free fatty acid) ไม่เกิด 0.1%
• Peroxide value =  1.0 meq/kg,
• ความชื้น (moisture content) ไม่เกิน 0.05%
• Iodine value  =  99-108
• Saponification value = 180-195
• Lovibond color value = 3.5 R

The health benefits of rice bran oil include its ability to help lower cholesterol, boost the immune system, prevent certain types of cancer, improve skin health, promote weight loss, relieve menopausal symptoms, protect heart health, increase cognitive strength, and lower allergic reactions.

ประโยชน์ของน้ำมันรำข้าว

การป้องกันอาการวัยทอง

จากงานวิจัยพบว่าร้อยละ90ผู้ป่วยวัยทองเมื่อใช้น้ำมัรำขาวจะมีอาการร้อนตามตัวลดลง

ลดระดับคอเลสเตอร์รอล

องค์การอนามัยโลกและสมาคมโรคหัวใจของอเมริกาแจงว่าส่วนประของกรดไขมันในน้ำมันรำข้าวจะประกอบไปด้วย ไขมันไม่อิ่มตัวเชิงเดี่ยว ไขมันไม่อิ่มตัวเชิงซ้อน และไขมันอิ่มตัวมีอัตราส่วนเหมาะสมซึ่งจะทำให้ลดระดับคอเลสเตอรอลในเลือด ทำให้ลดความเสี่ยงในการเกิดโรคหัวใจและหลอดเลือด

อาจจะป้องกันมะเร็ง

มีการศึกษาว่าน้ำมันรำข้าวจะมีฤทยับยังยั้งการเกิดมะเร็งลำไส้ใหญ่ มะเร็งเต้านม

ชลอวัย

วิตามินอีในน้ำมันรำข้าวจะมีผลต่อสุขภาพผิวหนังโดยลดสารอนุมูลอิสระที่ทำให้ผิวแก่ก่อนวัย นอกจากนั้นยังทำให้แผลหายเร็ว ลดรอยย่น ผิวเรียบมากขึ้น

ป้องกันภูมิแพ้

น้ำมันรำข้าวเป็นน้ำมันที่แพ้น้อย และยังลดอาการแพ้จากสารภูมิแพ้อื่นๆ

What is Rice Bran Oil?

Rice bran oil is an increasingly popular vegetable oil that offers many advantages over standard vegetable oils that millions of people commonly cook with all over the world. [1] Rice is one of the most widely available and popular foodstuffs on the planet, and rice bran oil is extracted from the germ and the husk of rice kernels. [2]

It has a very high smoke point, which is why it is commonly used in high-temperature cooking methods, such as stir-frying and deep frying. In terms of similarity to other vegetable oils, it has a similar composition to that of peanut oil and is healthier than many oils.

Rice bran oil is most commonly used in Asian cultures, including Japan and China, primarily because rice is already a staple food in their cuisines. However, rice bran oil is becoming increasingly popular in other parts of the world because of its relatively low price point and the many health benefits that come from using it in food preparation. [3]

It is most widely praised for its content of vitamin E, ideal fatty acid balance, antioxidant capacity, and cholesterol-lowering abilities. Let’s look a bit closer at some of the health benefits that you can get from rice bran oil.

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Rice Bran Oil

A fairly new kid on the block and a fast rising favourite amongst the manufacturers, rice bran oil is made from the outer layer (bran) of the grain of rice. Health experts claim that it's the healthiest oil on the planet. While I cannot vouch for that, I do know that while trying it out on my food show series, called Guilt Free, the taste did not clash with Indian food and it worked pretty well in cookies and cakes.

Apparently, rice bran oil has a chemical called oryzanol which is good for your cholesterol. It is high in monounsaturated fats and has a fair amount of polyunsaturated fats too, both the good type of fats. Since it has a high smoking point, it works well for deep frying chips and all.

 

ข้อมูลโภชนาการ

น้ำมันรำข้าว น้ำมันรำข้าว

ปริมาณต่อ  100 g 100 g

แคลอรี (kcal) 884

ไขมันทั้งหมด 100 g
ไขมันอิ่มตัว 20 g
ไขมันไม่อิ่มตัวเชิงซ้อน 35 g
ไขมันไม่อิ่มตัวเชิงเดี่ยว 39 g
คอเลสเตอรอล 0 mg
โซเดียม 0 mg
คาร์โบไฮเดรต 0 g
ใยอาหาร 0 g
น้ำตาล 0 g
โปรตีน 0 g

 

10 Health Benefits of Rice Bran Oil

NDTV Food  |  Updated: April 28, 2016 19:15 IST

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A good cooking oil doesn't just add life to the most common foods, but also plays a pivotal role in your health. It could affect your cholesterol levels, alter your metabolic syndrome and if you're using the right kind of oil, it could also reduce inflammation. That's what makes it all the more important to pick the right one.

In the last few years, ghee (clarified butter) and refined oil have earned a bad reputation due to the cholesterol and heart disease scare. For such health reasons, people have become more open to experiment with new types of oil. On such variety that has slowly been creeping up on health charts is Rice Bran Oil.

According to Dr. Ritika Samaddar, Chief Dietician at Max Healthcare, "Rice bran oil is a relatively new entrant in the category of cooking oils and perhaps the healthiest. This is for a number of reasons: for one, it's got an ideal balance of polyunsaturated fats (PUFA) and monounsaturated fats (MUFA). To be precise, rice bran oil has 37 percent polyunsaturated fats and 45 percent monounsaturated fats, almost a 1:1 ratio. Your usual cooking oils are all rich in polyunsaturated fats and are now looking to create an ideal balance of polyunsaturated and monounsaturated fats. In fact Saffola has recently launched a new product which claims to contain a unique balance of polyunsaturated fats and monounsaturated fats making it healthier than the rest."

She added, "Rice bran oil is made from bran which makes it rich in Vitamin E that is essentially an antioxidant. What's also interesting is that rice bran oil is relatively cheap and more of it can be produced right here in India."

Different oils have different compositions of fats and they behave differently when heated. So before you hop onto the bandwagon, it is very important to know your oil.

1. The outer layer of the rice grain is called bran and the oil is extracted from this brown husk. It has a mild flavour and is neutral in taste. The taste does not clash with Indian food and you can even use it in cookies and cakes. It may lend a mild nutty flavor. It can be used for sautéing, grilling, marinades and is great in salad dressings. It's light and quite versatile.

2. The National Institute of Nutrition and The Indian Council of Medical Research recommend oils that have an equal proportion of saturated fatty acids, monounsaturated fats and polyunsaturated fats. Rice bran oil has an almost balanced fatty acid composition that is close to this ratio. Rice bran oil is rich in monounsaturated and polyunsaturated fats and free of trans-fats.

3. It is known as the heart-friendly oil. "Rice bran might help lower cholesterol because it contains the right amount of oryzanol which is an antioxidant. It helps decrease cholesterol absorption and increasecholesterol elimination," says Gargi Sharma, Nutritionist & Weight-Management Expert. Indians are genetically prone to heart disease and therefore one should to take precautions to have a healthy heart.

 

4. The American Heart Association and The World Health Organization (WHO) recommend rice bran oil as the best choice for improving serum cholesterol levels.

5. Rice bran oil has a high smoke-point, which is pitched at 254C or 490F, which makes it perfect for stir frying or deep frying. It can maintain its nutritive quality even at high temperatures. Also, it has been seen that food cooked at high temperatures absorbs less oil.

6. Rice bran oil is less viscous which means that it does not stick to food. It absorbs less oil which is why you also need to be careful of the quantity you use. In fact, it tends to feel less oily on the tongue.

7.  "It is rich in Vitamin E which is powerful antioxidant and has antimutagenic properties which prevent from cancer.Vitamin E also helps in boosting your immunity," says Gargi.

8. "It contains high levels of natural antioxidants which boost your metabolic rate and may help with weight loss," adds Gargi.  The high level of antioxidants not only makes this oil healthy but also makes it resist rancidity and spoilage. It has a long shelf life.

9. Squalene is a compound present in Rice Bran Oil which is easily absorbed by the skin and keeps it soft, supple and smooth.

10. It is an anti-inflammatory and some studies have shown that its consumption can reduce the effects of menopause like hot flashes.
​ Other Link(s):

New Food Ingredient from Rice Bran Oil May Help Make Foods’ Fat Profile More Healthful

Taste testers report that a new, butterlike extract from rice bran oil—used as a partial butter replacement in a standard recipe for white bread—didn't detract from bread taste or texture. (D3130-1)

If you enjoy cooking with a variety of different oils, you’ve probably worked with rice bran oil, perhaps for stir-frying or sautéing. A staple at Asian food markets or other specialty or gourmet grocery stores, this mild-flavored oil is high in vitamin E—an advantage that many other well-known cooking oils can’t offer. The oil comes from the outer layers of the rice kernel that are removed when the grain is milled and polished to produce white rice.

At the Agricultural Research Service’s National Center for Agricultural Utilization Research in Peoria, Illinois, chemist Erica Bakota and colleagues have shown how to extract natural compounds from the oil to make an interesting new food ingredient. Bakota says the product “looks something like a nut butter” and “shows promise for several uses,” including as a replacement for some of the butter, margarine, or shortening currently used in popular baked goods.

The product, or “extract,” consists primarily of unrefined rice bran oil and rice bran’s natural wax, used in confections. It also contains minor amounts of such compounds as vitamin E; plant sterols, including some that are of interest to medical and nutrition researchers because of their potentially health-imparting properties; and gamma-oryzanol, shown to lower levels of “bad” LDL cholesterol in humans.

Unlike some shortenings and margarines, the extract is free of trans fats, which contribute to increased risk of heart disease. Another plus: The extract is shelf-stable: It resists oxidation that could otherwise result in off-flavors and unpleasant odors.

In preliminary experiments, Bakota and co-workers have substituted the extract in place of some of the butter called for in conventional recipes for white bread and granola. Feedback from taste testers (technically speaking, sensory panelists) indicates that the substitutions didn’t detract from either the taste or the texture of the bread or granola.

The idea of making a butterlike product from rice bran oil isn’t new, nor is the team’s choice of solvent (acetone, which is already approved for extracting edible oils). However, Bakota’s extraction or fractionation procedure apparently differs from others in that it uses very low temperatures to keep the mixture of acetone and unrefined rice bran oil chilled while the compounds that make up the new extract are separated from the oil.

The result?

“The texture and composition of our product are unique,” Bakota says.

Bakota and Peoria teammates Michael J. Bowman, Hong-Sik Hwang, Sean X. Liu, Debra L. Palmquist, and Jill K. Winkler-Moser described the research in a 2013 scientific article published in the European Journal of Lipid Science and Technology and also in an article recently accepted for publication in that journal.

ARS is seeking a patent for the extraction procedure, and Bakota, in the meantime, is looking for collaborators interested in exploring applications of the extract. She explains, “We think our product can make the fat profile of many familiar foods much more healthful—and still get high ratings from taste testers.”—By Marcia Wood, Agricultural Research Service Information Staff.

This research is part of Quality and Utilization of Agricultural Products, an ARS national program (#306) described at www.nps.ars.usda.gov.

Erica L. Bakota is with the USDA-ARS National Center for Agricultural Utilization Research, 1815 N. University St., Peoria, IL 61604; (309) 681-6057.

"New Food Ingredient from Rice Bran Oil May Help Make Foods’ Fat Profile More Healthful" was published in the April 2014 issue of Agricultural Research magazine.

NUTRITION INFORMATION

Amounts per 1 tbsp (14g)

Calorie Information Amounts Per Selected Serving %DV Calories 119 (498 kJ) 6%   From Carbohydrate 0.0 (0.0 kJ)     From Fat 119 (498 kJ)     From Protein 0.0 (0.0 kJ)     From Alcohol 0.0 (0.0 kJ)   Carbohydrates Amounts Per Selected Serving %DV Total Carbohydrate 0.0 g 0% Dietary Fiber 0.0 g 0% Starch 0.0 g   Sugars 0.0 g   Fats & Fatty Acids Amounts Per Selected Serving %DV Total Fat 13.5 g 21% Saturated Fat 2.7 g 13% Monounsaturated Fat 5.3 g   Polyunsaturated Fat 4.7 g   Total trans fatty acids ~     Total trans-monoenoic fatty acids ~     Total trans-polyenoic fatty acids ~     Total Omega-3 fatty acids 216 mg   Total Omega-6 fatty acids 4509 mg   Learn more about these fatty acids and their equivalent names

Protein & Amino Acids Amounts Per Selected Serving %DV Protein 0.0 g 0% Vitamins Amounts Per Selected Serving %DV Vitamin A 0.0 IU 0% Vitamin C 0.0 mg 0% Vitamin D ~   ~ Vitamin E (alfa Tocopherol) 4.4 mg 22% Vitamin K 3.3 mcg 4% Thiamin 0.0 mg 0% Riboflavin 0.0 mg 0% Niacin 0.0 mg 0% Vitamin B6 0.0 mg 0% Folate 0.0 mcg 0% Vitamin B12 0.0 mcg 0% Pantothenic Acid 0.0 mg 0% Choline ~     Betaine ~     Minerals Amounts Per Selected Serving %DV Calcium 0.0 mg 0% Iron 0.0 mg 0% Magnesium 0.0 mg 0% Phosphorus 0.0 mg 0% Potassium 0.0 mg 0% Sodium 0.0 mg 0% Zinc 0.0 mg 0% Copper ~   ~ Manganese ~   ~ Selenium 0.0 mcg 0% Fluoride ~     Sterols Amounts Per Selected Serving %DV Cholesterol 0.0 mg 0% Phytosterols 161 mg   Other Amounts Per Selected Serving %DV Alcohol 0.0 g   Water 0.0 g   Ash 0.0 g   Caffeine 0.0 mg   Theobromine 0.0 mg

Footnotes for Oil, vegetable, rice bran

Source: Nutrient data for this listing was provided by USDA SR-21. Each "~" indicates a missing or incomplete value. 

Percent Daily Values (%DV) are for adults or children aged 4 or older, and are based on a 2,000 calorie reference diet. Your daily values may be higher or lower based on your individual needs. 

Nutrition Data's Opinion, Completeness Score™, Fullness Factor™, Rating, Estimated Glycemic Load (eGL), and Better Choices Substitutions™ are editorial opinions of NutritionData.com, given without warranty, and are not intended to replace the advice of a nutritionist or health-care professional. Nutrition Data's opinions and ratings are based on weighted averages of the nutrient densities of those nutrients for which the FDA has established Daily Values, and do not consider other nutrients that may be important to your health or take into account your individual needs. Consequently, Nutrition Data's higher-rated foods may not necessarily be healthier for you than lower-rated ones. All foods, regardless of their rating, have the potential to play an important role in your diet. 

The Amino Acid Score has not been corrected for digestibility, which could reduce its value.

Read More http://nutritiondata.self.com/facts/fats-and-oils/504/2#ixzz4CPoAvNC0

 

 

Nutritional Data for Oil, rice bran

Nutrition Facts Serving Size: 1 tablespoon (13.6g or 0.5 oz)   Amount Per Serving   Calories 120 Calories from Fat 120   % Daily Value*   Total Fat 14g 21%   Saturated Fat 3g 13%   Trans Fat 0g   Cholesterol 0mg 0%   Sodium 0mg 0%   Total Carbohydrate 0g 0%   Dietary Fiber 0g 0%   Sugars 0g   Protein 0g   Vitamin A 0% · Vitamin C 0%   Calcium 0% · Iron 0%   *Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. Nutritional Data by SkipThePie.org  Printable Label  Nutritional Info Label Image

Contents 1 Calories 2 Vitamin Content 3 Mineral Content 4 Protein and Amino Acids 5 Carbohydrates 6 Fats and Fatty Acids 7 Other Nutrients 8 Diet and Weight Loss Scores 9 How long to burn 120 calories 10 How to cite this page as a source 11 Compare this food to others

Sunflowerseed oil in a retail bottle

Adjust the weight or quantity of this food

1 tablespoon (13.6g) 1 cup (218g) 1 tsp (4.5g) 100 grams 1 ounces (28g) 2 ounces (57g) 3 ounces (85g) 4 ounces (113g) 5 ounces (142g) 6 ounces (170g) 7 ounces (198g) 8 ounces (227g) 9 ounces (255g) 10 ounces (283g) 11 ounces (312g) 12 ounces (340g) 13 ounces (369g) 14 ounces (397g) 15 ounces (425g) 16 ounces (454g) 10 grams 20 grams 30 grams 40 grams 50 grams 60 grams 70 grams 80 grams 90 grams 110 grams 120 grams 130 grams 140 grams 150 grams 160 grams 170 grams 180 grams 190 grams 200 grams 210 grams 220 grams 230 grams 240 grams 250 grams 260 grams 270 grams 280 grams 290 grams 300 grams 310 grams 320 grams 330 grams 340 grams 350 grams 360 grams 370 grams 380 grams 390 grams 400 grams 410 grams 420 grams 430 grams 440 grams 450 grams 460 grams 470 grams 480 grams 490 grams 500 grams 510 grams 520 grams 530 grams 540 grams 550 grams 560 grams 570 grams 580 grams 590 grams 600 grams 610 grams 620 grams 630 grams 640 grams 650 grams 660 grams 670 grams 680 grams 690 grams 700 grams 710 grams 720 grams 730 grams 740 grams 750 grams 760 grams 770 grams 780 grams 790 grams 800 grams 810 grams 820 grams 830 grams 840 grams 850 grams 860 grams 870 grams 880 grams 890 grams 900 grams 910 grams 920 grams 930 grams 940 grams 950 grams 960 grams 970 grams 980 grams 990 grams 1000 grams

Standard measures for this food:

• 1 Tablespoon (13.6g)
• 1 Cup (218g)
• 1 Tsp (4.5g)

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Calories

Calories
Serving Size: 1 tablespoon (13.6g or 0.5 oz)
	kcal*	kjoules*	RDI%
Total Calories	120 kcal	503 kJ	6%
from Carbs	0 kcal	0 kJ
from Fat	120.2 kcal	503.02 kJ
from Protein	0 kcal	0 kJ
from Alcohol	0 kcal	0 kJ
*The unit "kcal" or kilocalories are what most American's think of as 1 Calorie. Other countries use the unit kilojoule (kJ) to measure Food Energy. 1 kcal is equal to 4.184 kilojoules.
Nutritional Data by SkipThePie.org

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Vitamin Content

Vitamin Content
Serving Size: 1 tablespoon (13.6g or 0.5 oz)
	Amount	RDI%
Vitamin A	0 IU	0%
Vitamin B6	0 mg	0%
Vitamin B12	0 mcg	0%
Vitamin B12, Added	~
Vitamin C	0 mg	0%
Vitamin D	~
Vitamin D2	~
Vitamin D3	~
Vitamin D (D2 + D3)	~
Vitamin E (alfa-tocopherol)	4.3928 mg	22%
Vitamin E, Added	~
Vitamin K	3.3592 mcg	4%
Thiamin	0 mg	0%
Riboflavin	0 mg	0%
Niacin	0 mg	0%
Pantothenic Acid	0 mg	0%
Folate	0 mcg	0%
Folate, Food	0 mcg	0%
Folate, DFE	0 mcg DFE	0%
Choline	~
Betaine	~
*Daily Value not established for starred items. ~Data not available for tilde (~) items.
Vitamin Data by SkipThePie.org

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The chart below shows how much of the recommended daily intake (RDI) of each vitamin that 13.6g (0.48 oz) of Oil, rice bran contains.

Mineral Content

Mineral Content
Serving Size: 1 tablespoon (13.6g or 0.5 oz)
	Amount	RDI%
Calcium	0 mg	0%
Iron	0.00952 mg	0%
Magnesium	0 mg	0%
Phosphorus	0 mg	0%
Potassium	0 mg	0%
Sodium	0 mg	0%
Zinc	0 mg	0%
Copper	~
Manganese	~
Selenium	0 mcg	0%
Fluoride	~
*Daily Value not established for starred items. ~Data not available for tilde (~) items.
Mineral Data by SkipThePie.org

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The chart below shows how much of the recommended daily intake (RDI) of each mineral that 13.6g (0.48 oz) of Oil, rice bran contains.

Protein and Amino Acids

Protein & Aminos
Serving Size: 1 tablespoon (13.6g or 0.5 oz)
	Amount	RDI%*
Protein	0g	0%
Essential Aminos
Histidine	0 g	0%
Isoleucine	0 g	0%
Leucine	0 g	0%
Lysine	0 g	0%
Methionine	0 g
Phenylalanine	0 g
Threonine	0 g	0%
Tryptophan	0 g	0%
Valine	0 g	0%
Non-essential Aminos
Arginine	0 g
Alanine	0 g
Aspartate	0 g
Cystine	0 g
Glutamate	0 g
Glycine	0 g
Hydroxyproline	~
Proline	0 g
Serine	0 g
Tyrosine	0 g
Methionine + Cystine†	0 g	0
Phenylalanine + Tyrosine†	0 g	0
* Amino acid RDI's are based on the World Health Organization's recommended daily intake for an adult human weighing 70 kg (154.3 pounds). "Protein and amino acid requirements in human nutrition". WHO Press, page 150. † The World Health Organization provides a single recommended daily intake for the combinations of Methionine and Cysteine and the combination of Phenylalanine and Tyrosine. ‡ Arginine, Cystine and Tyrosine are required by infants and growing children and we have therefore included them in the list of essential amino acids. [Imura K, Okada A (1998). "Amino acid metabolism in pediatric patients"] ~Data not available for tilde (~) items.
Protein and Amino Acid Data by SkipThePie.org

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Proteins are made up of chains of amino acids. A complete protein contains all essential amino acids. We are currently compiling pages describing the benefits of nutrients and recently wrote about the benefits of Arginine. The chart below is a visual guide showing how complete the protein in Oil, rice bran is. The chart shows all amino acid and amino combinations for which the World Health Organization (WHO) publish a recommended daily intake (RDI).

The chart below shows the balance of essential amino acids in 13.6g (0.48 oz) of Oil, rice bran. The distance from the center shows how much each amino acid contributions to your recommended daily intake (RDI). Please note that this chart is for 13.6g (0.48 oz) of this food item. Increasing the weight will show a larger contribution to your RDI.

Carbohydrate Content

Carbohydrates
Serving Size: 1 tablespoon (13.6g or 0.5 oz)
	Amount	RDI%
Total Carbohydrates	0g	0%
Dietary Fiber	0g	0%
Starch	~
Sugars	0g
Sucrose	~
Glucose	~
Fructose	~
Lactose	~
Maltose	~
Galactose	~
~Data not available for tilde (~) items.
Carbohydrate Data by SkipThePie.org

13.6g (0.48 oz) grams of Oil, rice bran contains 0 grams of carbohydrates which is 0% of your recommended daily carbohydrate intake acording to the Food and Drug Administration guidelines for a 2000 calorie diet. The table below shows how much this food contributes to your recommended daily intake for different total daily calories consumed.

Fats and Fatty Acids

Fatty Acids & Fat
Serving Size: 1 tablespoon (13.6g or 0.5 oz)
	Amount	RDI%
Total Fat	13.6g	21%
Total Omega-3 Fatty Acids	0.2176g
Total Omega-6 Fatty Acids	4.5424g
Total Trans Fatty Acids	~
Total Trans-monoenoic Fatty Acids	~
Total Trans-polyenoic Fatty Acids	~
Total Saturated Fats (Bad Fats)	2.6792g	13%
Arachidic Acid   [Eicosanoic Acid]	~
Behenic Acid   [Docosanoic Acid]	~
Butyric Acid   [Butanoic Acid]	0g
Capric Acid   [Decanoic Acid]	0g
Caproic Acid   [Hexanoic Acid]	0g
Caprylic Acid   [Octanoic Acid]	0g
Lauric Acid   [Dodecanoic Acid]	0g
Lignoceric Acid   [Tetracosanoic Acid]	~
Margaric Acid   [Heptadecanoic Acid]	~
Myristic Acid   [Tetradecanoic Acid]	0.0952g
Palmitic Acid   [Hexadecanoic Acid]	2.2984g
Pentadecanoic Acid   [Pentadecanoic Acid]	~
Stearic Acid   [Octadecanoic Acid]	0.2176g
Tridecanoic Acid   [Tridecanoic Acid]	~
Total Monounsaturated Fat (Good Fats)	5.3448g
16:1 c	~
16:1 t	~
18:1 c	~
18:1 t	~
18:1-11t (18:1t n-7)	~
22:1 c	~
22:1 t	~
Erucic Acid   [Docosenoic Acid]	0g
Gadoleic Acid   [Eicosenoic Acid]	0g
Heptadecenoic Acid   [Heptadecenoic Acid]	~
Myristoleic Acid   [Tetradecenoic Acid]	~
Nervonic Acid   [Cis-Tetracosenoic Acid]	~
Oleic Acid   [Octadecenoic Acid]	5.3176g
Palmitoleic Acid   [Hexadecenoic Acid]	0.0272g
Pentadecenoic Acid   [Pentadecenoic Acid]	~
Total Polyunsaturated Fat (Good Fats)	4.76g
18:2 CLAs	~
18:2 i	~
18:2 n-6 c,c	~
18:2 t not further defined	~
18:2 t,t	~
18:3i	~
20:3 n-3	~
20:3 n-6	~
20:4 n-6	~
21:5	~
22:4	~
alfa-Linolenic Acid	~
Arachidonic Acid   [Eicosatetraenoic Acid]	0g
Clupanodonic Acid   [Docosapentaenoic Acid (DPA)]	0g
Docosahexaenoic Acid (DHA)   [Docosahexaenoic Acid (DHA)]	0g
Eicosadienoic Acid   [Eicosadienoic Acid]	~
Eicosatrienoic Acid   [Eicosatrienoic Acid]	~
Gamma-Linolenic Acid   [Gamma-Linolenic Acid]	~
Linoleic Acid   [Octadecadienoic Acid]	4.5424g
Linolenic Acid   [Octadecatrienoic Acid]	0.2176g
Parinaric Acid   [Octadecatetraenoic Acid]	0g
Timnodonic Acid   [Eicosapentaenoic Acid (EPA)]	0g
The common name for each fatty acid is shown with the systematic name in square parentheses. ~Data not available for tilde (~) items.
Fatty Acid Data by SkipThePie.org

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The chart below shows good fats in Oil, rice bran in relation to bad fats. Read more about each type of fat and fatty acid below.

Polyunsaturated Fats: Polyunsaturated fat can be found mostly in nuts, seeds, fish, algae, leafy greens, and krill. Whole food sources are always best, as processing and heating may damage polyunsaturated fats.

Monounsaturated Fats: Foods containing monounsaturated fats reduce LDL (bad) cholesterol, while possibly increasing HDL (good) cholesterol. ["You Can Control Your Cholesterol: A Guide to Low-Cholesterol Living". Merck & Co. Inc.]


Trans Fatty Acids: The National Academy of Sciences has concluded there is no safe level of trans fat consumption. This is because any incremental increase in trans fat intake increases the risk of coronary heart disease. [Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids (Macronutrients). National Academies Press. p. 504]

Saturated Fats: Consumption of saturated fat is a risk factor for cardiovascular disease in the view of the Canadian Heart and Stroke Foundation, the American Heart Association, the British Heart Foundation, the National Heart Foundation of Australia, the National Heart Foundation of New Zealand and the World Heart Federation.

In children, consumption of monounsaturated oils is associated with healthier serum lipid profiles (a group of tests that are often ordered together to determine risk of coronary heart disease.). ["A cross-sectional study of dietary habits and lipid profiles. The Rivas-Vaciamadrid study". Eur. J. Pediatr.].

Omega-3 fatty acids in fish oil, fish and seafood have been shown to lower the risk of heart attacks. [National Institute of Health (August 1, 2005). "Omega-3 fatty acids, fish oil, alfa-linolenic acid"].

Omega-6 fatty acids in sunflower oil and safflower oil may also reduce the risk of cardiovascular disease. [Willett WC (September 2007). "The role of dietary n-6 fatty acids in the prevention of cardiovascular disease". Journal of Cardiovascular Medicine].

In one study, Omega-3 fatty acids reduced prostate tumor growth, slowed histopathological progression, and increased survival. [Mihelin M, Trontelj JV, Stålberg E (August 1991). "Muscle fiber recovery functions studied with double pulse stimulation". Muscle & Nerve 1].

A study published in the Journal of the National Cancer Institute showed that High levels of docosahexaenoic acid were associated with a reduced risk of breast cancer. [Pala V, Krogh V, Muti P, et al. (July 2001). "Erythrocyte membrane fatty acids and subsequent breast cancer: a prospective Italian study". Journal of the National Cancer Institute 93]

Other Nutrients

Other Nutrients
Serving Size: 1 tablespoon (13.6g or 0.5 oz)
	Amount
Alcohol	0g
Water	0g
Ash	0g
Caffeine	0mg
Theobromine	0mg
Cholesterol	0mg
Phytosterols	~
Campesterol	~
Stigmasterol	~
Beta-sitosterol	~
~Data not available for tilde (~) items.
Nutritional Data by SkipThePie.org

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Diet and Weight Loss Scores

The United States Food and Drug Administration allows the following claims to be made by manufacturers of Oil, rice bran:

Oil, rice bran is an excellent source of Vitamin E (alfa-tocopherol). This means that the food contains 20% or more of your RDI for these nutrients.

Diet or Weight Loss Program Score out of 100 (higher is better) Higher Fiber, Low Fat Diet (e.g. Weight Watchers) 60 Athletic Diet - Low Fat, High Protein and Carbs 0 Low Fat Diet (e.g. Jenny Craig) 0 Low Carb Diet (e.g. Atkins Diet) 100 Low Cholesterol Diet 0 Low Sodium Diet 100 Low Glycemic Index Diet (e.g. South Beach Diet) 93 Low Protein Diet 100

How long will it take to burn 120 calories and lose weight

To lose weight, you need to burn more calories than you consume. The table below shows how long you need to perform various types of exercise to burn the 120 calories contained in 13.6g (0.48 oz)g of Oil, rice bran. The calorie burn rates for each exercise are included and are based on the US Department of Health and Human Services Dietary Guidelines for Americans.

Amount of Moderate Exercise to burn 120 calories Stretching 40 mins (180 cal/hr) Walking (3.5 mph) 26 mins (280 cal/hr) Bicycling (<10 mph) 25 mins (290 cal/hr) Dancing 22 mins (330 cal/hr) Light gardening/yard work 22 mins (330 cal/hr) Golf (walking and carrying clubs) 22 mins (330 cal/hr) Hiking 19 mins (370 cal/hr) Amount of Vigorous exercise to burn 120 calories Weight lifting (vigorous effort) 16 mins (440 cal/hr) Heavy yard work (chopping wood) 16 mins (440 cal/hr) Basketball (vigorous) 16 mins (440 cal/hr) Walking (4.5 mph) 16 mins (460 cal/hr) Aerobics 15 mins (480 cal/hr) Swimming (slow freestyle laps) 14 mins (510 cal/hr) Running/jogging (5 mph) 12 mins (590 cal/hr) Bicycling (>10 mph) 12 mins (590 cal/hr)

How to cite this food as a source in academic or research papers

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MPA Style Citation:

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Vegetable oil-butter spread, reduced calorie

 

 

 

 

 

Rice Bran Oil vs. Sunflower Oil

ALEXANDRA VAIRO

The plethora of plant-based cooking oils on the market today often make it difficult to determine when to use which one during meal preparation. Two of these oils, rice bran oil and sunflower oil, have similar nutrient profiles at 120 calories and about 13 grams of fat per tablespoon. Both oils deserve a place in a healthy diet, but they do differ in their nutritional value.

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Saturated vs. Unsaturated Fatty Acids

Both sunflower and rice bran oils are naturally free of cholesterol. According to 2005 University of Rochester research, a natural component of rice bran oil has been found to lower cholesterol in rats. Sunflower oil offers more heart-healthy monounsaturated fat per serving -- 7.8 grams per tablespoon, compared to sunflower oil's 5.3 grams. Both sunflower and rice bran oils are low in saturated fat -- 1.3 and 2.7 grams per serving, respectively.

All About Omegas

You've likely heard of omega-3 and omega-6 fatty acids, the main essential fatty acids in the human diet. While both oils contain high amounts of omega-6 fatty acids, neither contain many omega-3 fatty acids. While this doesn't cross them off the list as effective cooking oils, it does warrant that you monitor how often -- and how much -- you're eating, because most Americans already consume too much omega-6 relative to their intake of omega-3. Use omega-6-rich oils in moderation, and get some of your dietary fat from nuts, seeds and fish in order to achieve a lower omega-6-to-omega-3 ratio in your diet.

Vitamin E in the Oils

Both oils contain vitamin E. Sunflower oil is higher in vitamin E than rice bran oil -- 5.6 milligrams per tablespoon, or 37 percent of the recommended daily intake. To compare, rice bran oil contains 29 percent of the recommended daily value of vitamin E in one tablespoon..

Cooking With the Oils

Both oils are better for cooking at higher temperatures via methods like stir-frying or searing. With a smoke point of 450 degrees F, sunflower oil's light flavor makes it a favorite for frying and baking -- but not for drizzling. Additionally, it can be part of margarine and salad dressings. Rice bran oil is also useful for high-heat cooking, but it is slightly more versatile in that it can be used for drizzling and other cooking applications.