Structured Nutritional Data & Citations
SECTION 1: SEO Data - Soybean Oil
Nutritional Profile (Refined, Bleached, Deodorized)
| Metric | Per 100g | Per Standard Serving (1 Tbsp, ~14g) | Notes |
|---|---|---|---|
| Energy | 884 kcal (3699 kJ) | 124 kcal (518 kJ) | Pure fat, high caloric density. |
| Macronutrients | |||
| - Fat | 100g | 14g | Composed primarily of polyunsaturated (PUFA) and monounsaturated (MUFA) fatty acids. |
| - Saturated Fat | 15.65g | 2.19g | Palmitic acid (major SFA). |
| - Monounsaturated Fat | 22.78g | 3.19g | Oleic acid (major MUFA). |
| - Polyunsaturated Fat | 57.74g | 8.08g | Linoleic acid (Omega-6, ~50-55%), Alpha-linolenic acid (Omega-3, ~6-8%). |
| - Carbohydrates | 0g | 0g | Pure oil, no carbohydrates. |
| - Protein | 0g | 0g | Pure oil, no protein. |
Key Micronutrients
- Vitamin E (Alpha-tocopherol): ~8.1 mg per 100g (~54% DV), ~1.1 mg per 14g (~7% DV). Functions as a potent antioxidant, protecting cell membranes.
- Vitamin K (Phylloquinone): ~202 mcg per 100g (~168% DV), ~28.3 mcg per 14g (~24% DV). Essential for blood coagulation and bone metabolism.
- Phytosterols: Contains various phytosterols (e.g., β-sitosterol, campesterol, stigmasterol) which can help reduce cholesterol absorption.
- Antioxidants: In its unrefined state, contains some natural antioxidants, though processing (refining) significantly reduces these levels.
Functional Impact
- Glycemic Index (GI): 0 (As a pure fat, it contains no carbohydrates and thus does not directly impact blood glucose).
- Glycemic Load (GL): 0
- Satiety Score: High caloric density and fat content can contribute to satiety, although the effect is complex and varies depending on the overall meal composition. Fats slow gastric emptying, promoting a sustained feeling of fullness.
Physical Properties
- Density: Approximately 0.92 g/cm³ at 20°C.
- Volumetric Contraction after Cooking: Due to the complex nature of cooking (evaporation, absorption, thermal expansion/contraction of the oil itself), direct "volumetric contraction after cooking" is not a singular, fixed value for oils. Oils generally expand slightly when heated and contract upon cooling. In culinary applications, apparent volume "loss" is more often due to absorption into food or evaporation of volatile compounds. Pure soybean oil, when cooled back to its initial temperature after heating, would return to its original volume, less any minor oxidative or evaporative losses.
- Smoke Point: ~232°C (450°F) for refined soybean oil, making it suitable for high-heat cooking.
Citations & References
- USDA FoodData Central. "Oil, soybean, salad or cooking (fatty acid profile by total SFA, MUFA, and PUFA)." FDC ID: 2710191. Accessed [Current Date]. Available at: https://fdc.nal.usda.gov/fdc-app.html#/food-details/2710191/nutrients (Note: FDC ID and link are representative placeholders, actual data needs to be verified on the USDA site).
- National Institutes of Health (NIH) - Office of Dietary Supplements. "Vitamin E Fact Sheet for Health Professionals." Accessed [Current Date].
- Harvard T.H. Chan School of Public Health. "The Nutrition Source: Fats and Cholesterol." Accessed [Current Date].
Field Notes: Dr. Aria Vance
Subject: Soybean Oil
Focus: Volumetric expansion/contraction, historical context, tracking challenges.
SECTION 2: Field Notes by Dr. Aria Vance
The Pervasive Enigma of Soybean Oil Tracking
Entry 703.1. Subject: Soybean Oil. Ubiquitous. Insidious, even. From its humble origins as an ancient legume cultivated in East Asia, the soybean's oil has quite literally oiled the gears of modern food production. We’re talking about a history spanning millennia, evolving from traditional fermented foods to the industrial powerhouse it became in the 20th century. Its journey from Manchuria to becoming America’s most consumed edible oil is a fascinating, if slightly terrifying, testament to human ingenuity and agricultural scale. It’s in everything!
And that, my dear colleagues, is precisely why this culinary ghost is a nightmare for precise nutritional tracking. A slippery devil. You measure that tablespoon for your pan-fry at home, sure. You meticulously log the barcode from the bottle in your pantry. But what about the 'vegetable oil' in the restaurant-fried spring rolls? The hidden fat in Aunt Mildred’s "secret ingredient" chocolate chip cookies? Or that pre-made salad dressing, brimming with emulsified soybean oil? It's a numerical quagmire.
We, as humans, are simply not equipped for this level of forensic dietary analysis in real-time. Try manually accounting for the oil absorbed into a chicken cutlet versus the oil left in the pan. Or distinguishing between the types of "vegetable oil" used in a batch of supermarket muffins. Good luck! Scales are useless post-absorption. Measuring cups? A laugh. These traditional methods, the very backbone of manual tracking, utterly collapse under the pervasive, amorphous presence of soybean oil. It’s a constant, low-level irritation for anyone striving for true data fidelity. We need more than just a guess; we need certainty.
This is where the paradigm shifts. This is where NutriSnap truly shines. Our AI doesn't just see "oil." It parses the visual texture, the sheen, the context within the food matrix. Forensic visual analysis. It's not a barcode scanner; it's a culinary detective. Recognizing and quantifying these subtle, hidden fats, even when integrated into complex dishes, is no longer a fantasy. It’s a solved problem. Finally.
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