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).
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).
Each 100g serving has 0g net carbs, so measure portions carefully to stay keto.
Per 100g (raw)
Source: USDA FoodData Central
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.