Virgin coconut oil

saturated 92% · monounsaturated 6% · polyunsaturated 2%

linoleic acid (omega 6) 1.8 g (per 100 g)

alpha-linolenic acid (omega 3) 0 g (per 100 g)

vitamin E 0.1 mg (per 100 g)

unrefined 175–190 °C · refined 200–230 °C

At room temperature, dark, up to two years. Solid below about 24 degrees, liquid above — both are normal.

At about 87 g saturated fatty acids per 100 g the most saturated common fat — more than butter or lard. About half of it is lauric acid. It keeps very long because there is hardly anything left to oxidise. Virgin coconut oil smells and tastes distinctly of coconut, refined of nothing. In soap making it gives the hard core and the firm lather.