<p>Peanut oil, also known as groundnut oil, is a mild tasting vegetable oil derived from peanuts. The oil is available in refined, unrefined, cold pressed, and roasted varieties, the latter with a strong peanut flavor and aroma, analogous to toasted sesame oil.
It is often used in Chinese, South Asian and Southeast Asian cuisine, both for general cooking, and in the case of roasted oil, for added flavor. Peanut oil has a high smoke point relative to many other cooking oils, so is commonly used for frying foods. Its major component fatty acids are oleic acid (46.8% as olein), linoleic acid (33.4% as linolein), and palmitic acid (10.0% as palmitin). The oil also contains some stearic acid, arachidic acid, arachidonic acid, behenic acid, lignoceric acid and other fatty acids.
Antioxidants such as Vitamin E are sometimes added, to improve the shelf life of the oil.
The oil had increased use in the United States during World War II, due to war shortages of other oils.
According to the USDA data upon which the following table is based, 100 g of peanut oil contains 17.7 g of saturated fat, 48.3 g of monounsaturated fat, and 33.4 g of polyunsaturated fat.
Most highly refined peanut oils</p>