Comparative properties of common cooking fats (per 100 g ) Type of fat Total fat (g) Saturated fat (g) Mono­unsaturated fat (g) Poly­unsaturated fat (g) Smoke point Sunflower oil 100 11 20 69 225 °C (437 °F)[22] Sunflower oil (high oleic) 100 12 84 [23] 4 [23] Soybean oil 100 16 23 58 257 °C (495 °F)[22] Canola oil 100 7 63 28 205 °C (401 °F)[23][24] Olive oil 100 14 73 11 190 °C (374 °F)[22] Corn oil 100 15 30 55 230 °C (446 °F)[22] Peanut oil 100 17 46 32 225 °C (437 °F)[22] Rice bran oil 100 25 38 37 250 °C (482 °F)[25] Vegetable shortening (hydrogenated) 71 23 8 37 165 °C (329 °F)[22] Lard 100 39 45 11 190 °C (374 °F)[22] Suet 94 52 32 3 200 °C (392 °F) Butter 81 51 21 3 150 °C (302 °F)[22] Coconut oil 100 86 6 2 177 °C (351 °F)