Vegetable oil fits keto macros (zero carbs) but typical blends are high in omega-6 (linoleic acid) and often heavily refined. Use sparingly; prefer oils with better fatty-acid profiles and stability (e.g., Avocado Oil, Olive Oil, Coconut Oil, Beef Tallow, Ghee).
YOUR PORTION
Scale the published reference values to your portion.
Per 100 g (as listed by source). USDA FoodData Central.
total carbohydrate - fiber. Each published value is multiplied by your portion divided by the reference amount. No extra fiber, sugar alcohol or allulose deductions are applied here.
Grams and milliliters are not interchangeable. Household measures require a food-specific conversion; check your scale or product label.
0gnet carbs in your portion
Vegetable oil fits keto macros (zero carbs) but typical blends are high in omega-6 (linoleic acid) and often heavily refined. Use sparingly; prefer oils with better fatty-acid profiles and stability (e.g., Avocado Oil, Olive Oil, Coconut Oil, Beef Tallow, Ghee).
The 100 g reference amount has 0g net carbs, so measure portions carefully.
Per 100 g (as listed by source)
Source: USDA FoodData Central reference record
Source fit: generic reference; variety, brand, or preparation may differ
Net-carb calculation: total carbohydrate - fiber
This USDA record is used as a generic nutrition reference; variety, brand, or preparation may differ.
Nutrition record reviewed 2026-07-09. Maintained by KetoLens Team.
Use refined vegetable oil for occasional high-heat stir-frying or shallow frying when cost or neutrality is a priority.
Assume many restaurants cook with vegetable oil; plan your macros while eating out.
If premium fats are unavailable, use minimal amounts to hit fat targets while keeping carbs at zero.
Blend small amounts with Olive Oil or Avocado Oil to stretch pricier oils while improving flavor and fatty-acid profile.
For pan-frying keto foods, avoid repeated reuse and keep heat moderate to limit oxidation.
Common in commercial kitchens; request Butter, Ghee, or Olive Oil when possible.