Rice Bran Oil

Name: Rice bran oil, extracted from the hard outer bran layer of rice grains, removed during milling.

Description

Rice bran oil has long been used as a cooking oil across Asia, where it is valued for its high smoke point and mild flavour. Scientific interest in one of its components, the antioxidant gamma-oryzanol, grew from the mid-1950s, and it has been used medicinally in Japan since 1962, with rice bran oil itself studied since the late 1980s for its effects on blood cholesterol.

Main nutrition value

Like all pure oils, rice bran oil is essentially 100% fat and around 884 kcal per 100g. It has a balanced mix of saturated, monounsaturated and polyunsaturated fat, and is distinguished by its content of gamma-oryzanol, a plant compound found in few other common food oils, alongside a high smoke point around 232°C (450°F).

How best to be consumed

Rice bran oil's high smoke point and mild flavour make it a versatile everyday cooking oil, especially for high-heat methods.

1. Use for stir-frying and deep-frying, where its high smoke point performs well.
2. Use as an everyday neutral cooking oil for sautéing and roasting.
3. Choose it as an alternative to other refined oils if you want a mild flavour with a similarly high smoke point.
4. Store away from heat and light, as with any oil.

Overconsumption could cause…

As with any oil, the main consideration at high intake is simply excess calories.

1. Excess calorie intake if used generously, since a tablespoon carries well over 100 kcal.
2. No specific health risk beyond that of dietary fat in general, given its balanced fatty acid profile.

GroupsPlant/Fruit OilsGrass family (Poaceae)High saturated fatLow sodiumRich in vitamin K

Related foodsCorn OilAvacado OilFlaxseed OilGrapeseed OilMustard OilPalm Oil

Wikipedia — Rice bran oil, used for production and oryzanol research: https://en.wikipedia.org/wiki/Rice_bran_oil