• What is rice bran oil?
  • Rice bran oil is derived from rice bran, a waste product in the rice industry. While not as common in the U.S., rice bran is a popular frying and baking oil in many Asian countries, thanks to its subtle nutty flavor and high smoke point. Nutritional value. Here’s the nutritional breakdown of 1 tablespoon of rice bran oil, according to the USDA 3:
  • What are the disadvantages of rice bran oil?
  • Here are the potential drawbacks of rice bran oil: 1. It contains saturated fat. Although rice bran oil contains unsaturated fats that support heart health, the cooking ingredient does contain some saturated fat, which may increase 14 LDL cholesterol and total cholesterol levels and contribute to 15 heart disease and stroke when consumed in excess.
  • How is rice bran extracted?
  • As mentioned, rice bran is typically extracted with chemical solvents, not mechanical methods that press the oil out of the bran, says Ryan. “While the chemical solvents like hexane that are used to extract the oil are not in the final refined product you purchase, they are still waste products,” she adds.
  • Is rice bran oil extraction harmful to the environment?
  • The rice bran oil extraction process itself can be harmful to the environment, too. As mentioned, rice bran is typically extracted with chemical solvents, not mechanical methods that press the oil out of the bran, says Ryan.
  • Is rice bran oil better than olive oil?
  • While rice bran oil may be a better pick for frying or cooking at high temperatures, consuming olive oil has been linked with better overall health. Plus, given its high monounsaturated fat content, olive oil is a healthier choice for home cooking than rice bran oil. Opt for more nutrient-rich extra-virgin olive oil when you can.
  • What is the nutritional composition of rice bran oil?
  • The exact nutritional composition of rice bran oil varies, depending on the type of rice used, says Ryan. In general, though, rice bran oil’s fatty acid makeup 4 is about 47% monounsaturated fat, 33% polyunsaturated fat, and 20% saturated fat.