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Soybean oil is rich in polyunsaturated fatty acids, in omega-6 fatty acids and in omega-3 fatty acids. No protein, carbohydrate or salt. Variability in the nutritional composition can occur due to geographical variability (soil, weather, varieties, etc.)
Soybean oil is extracted from the seeds of the soybean and is one of the most widely used cooking oils (UCO). Soybeans are cracked, adjusted for appropriate moisture content, marginally heated, and flaked followed by solvent extraction and refining to obtain the oil.
| Weight | 2000 g |
|---|
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