Vegetable Oil (Blended)
Food · Fat & Oil · Food, Typed Supps
The label tells you nothing about what is in the bottle.
Stage by stage
- Unknown blend (The bottle): A category, not a plant — the mix is chosen by cost and can change without notice.
- Saturated fat (Liver): 9.99 g per 100 g, low enough across any plausible blend.
- Trans fat (Circulation): 1.243 g per 100 g from refining, higher than the named oils here.
- Vitamin E (Cell membranes): 16.6 mg per 100 g, between grapeseed and canola.
Timing
Smoke point depends on the blend, so there is no reliable temperature guidance for a bottle that does not say what is in it.
Time to effect
- 3–4 weeks: LDL response to fat substitution.
- Per batch: Composition can change without the label changing.
Allergens
None of the fourteen major allergens. May contain: Soya. Derived from what this food is, not from a product label.
Eating patterns
Fits: Vegan, Vegetarian, Pescatarian, Halal, Kosher, Gluten-free. Depends on the product: Keto, Low-FODMAP.
Environmental footprint
0.5 kg CO2e and 108 litres of freshwater per kg, matched to "Other vegetables" in Poore & Nemecek (2018), Science 360.
Cost band
Cheap — roughly £3 per kg, as a band midpoint rather than a price.
Key nutrients
Nutrition per 100g
- Calories: 884
- Fat: 100g
- of which saturated: 10g
Food vs. supplement
The argument for a named oil is not that generic vegetable oil is bad — its saturated fat is fine. It is that a named oil tells you its smoke point and its fat profile, and this one tells you neither.
Kitchen tip
Buy a named oil instead. Canola costs about the same and you know both its fat profile and its smoke point.
Common myth
“Vegetable oil is one particular oil.” In reality: It is a category. Bottles labelled vegetable oil are typically soybean, canola, sunflower or cottonseed blended by whatever is cheapest, and the proportions can change between production runs with no change to the label. The saturated fat is low across any likely blend, so it is not a problem — you just have no way to know the smoke point or the fat profile of what you bought.
Recipes that use it
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Sources