Rice Bran Oil

Rice bran oil is the oil extracted from the hard outer brown bran layer of rice, valued as a cooking ingredient for its mild flavor. Its fatty acid profile is roughly 38 percent monounsaturated fat, 37 percent polyunsaturated fat and 25 percent saturated fat, and it also carries notable amounts of gamma-oryzanol, the vitamin E compounds tocopherols and tocotrienols, and phytosterols. A high smoke point of about 232 degrees Celsius, 450 degrees Fahrenheit, suits it to intensive heat cooking such as stir-frying and deep-frying, and it is widely used across East Asia, the Indian subcontinent and Southeast Asia, including India, Nepal, Bangladesh, Indonesia, Japan, southern China and Malaysia.