Calories in Oil, peanut

What makes oil so powerful?

Peanut oil possesses one of the highest smoke points of any cooking oil, typically reaching around 230°C (446°F) when refined. This remarkable heat resistance stems from its specific fatty acid profile, which is roughly 50% monounsaturated fats, primarily oleic acid. Unlike polyunsaturated fats, which contain multiple double bonds that are highly susceptible to oxidative damage at high temperatures, the single double bond in oleic acid provides significant structural stability. The refining process further enhances this stability by removing free fatty acids, proteins, and other impurities that would otherwise burn and smoke. Interestingly, this rigorous refining process also strips away the allergenic proteins that trigger peanut allergies. Because the proteins are entirely removed, highly refined peanut oil is generally exempt from allergen labeling requirements in the United States, though cold-pressed or unrefined gourmet peanut oils still retain these proteins and pose a severe risk to allergic individuals. Unrefined roasted peanut oil, which is mechanically pressed to preserve its deep amber color and intense nutty flavor, has a dramatically lower smoke point and is rarely used for frying, serving instead as a potent finishing oil.