சோயா அவரை: திருத்தங்களுக்கு இடையிலான வேறுபாடு
உள்ளடக்கம் நீக்கப்பட்டது உள்ளடக்கம் சேர்க்கப்பட்டது
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வரிசை 183:
</noinclude>
==பயிரிடல்==
[[Image:2005soyabean.PNG|thumb|Soybean output in 2005]]
{{Agricultural production box
|plant=சோயா அவரை
|year=2010
|country1={{Flag|United States}}
|amount1=90.6
|country2={{Flag|Brazil}}
|amount2=68.5
|country3={{Flag|Argentina}}
|amount3=52.6
|country4={{Flag|People's Republic of China}}
|amount4=15.0
|country5={{Flag|India}}
|amount5=9.8
|country6={{Flag|Paraguay}}
|amount6=7.4
|country7={{Flag|Canada}}
|amount7=4.3
|country8={{Flag|Uruguay}}
|amount8=1.8
|country9={{Flag|Ukraine}}
|amount9=1.68
|country10={{Flag|Bolivia}}
|amount10=1.63
|world=249.0
}}
{| class="wikitable" border="1"
|+align="center" style="font-size:1.2em;font-weight:bold;"|Comparative properties of common cooking fats (per 100g)
|-
| align="center" style="background:#f0f0f0;"|
| align="center" style="background:#f0f0f0;"|'''Total fat'''
| align="center" style="background:#f0f0f0;"|'''[[Saturated_fats|Saturated fat]]'''
| align="center" style="background:#f0f0f0;"|'''[[Monounsaturated_fats|Monounsaturated fat]]'''
| align="center" style="background:#f0f0f0;"|'''[[Polyunsaturated_fats|Polyunsaturated fat]]'''
| align="center" style="background:#f0f0f0;"|'''[[Smoke point]]'''
|-
| [[Sunflower oil]]
| align="center" |100g
| align="center" |11g (11%)
| align="center" |20g (84g in high oleic variety<ref name="USDA ndbcolumn">{{cite web|url=http://ndb.nal.usda.gov/|title= Nutrient database, Release 25|publisher= United States Department of Agriculture}}</ref>)
| align="center" |69g (4g in high oleic variety<ref name="USDA ndbcolumn"></ref>)
| align="center" |{{convert|225|°C|°F}}<ref name = chef >{{cite book |author=The Culinary Institute of America |title=The Professional Chef |publisher=Wiley |location=New York |year=2011 |pages= |isbn=0-470-42135-5 |oclc= |doi= |accessdate=}}</ref>
|-
| [[Soybean oil]]
| align="center" |100g
| align="center" |16g (16%)
| align="center" |23g
| align="center" |58g
| align="center" |{{convert|257|°C|°F}}<ref name = chef/>
|-
| [[Canola oil]]
| align="center" |100g
| align="center" |7g (7%)
| align="center" |63g
| align="center" |28g
| align="center" |{{convert|205|°C|°F}}<ref name="USDA ndbcolumn"></ref><ref name = Rao>{{cite doi | 10.1016/j.foodchem.2009.09.070}}</ref>
|-
| [[Olive oil]]
| align="center" |100g
| align="center" |14g (14%)
| align="center" |73g
| align="center" |11g
| align="center" |{{convert|190|°C|°F}}<ref name = chef/>
|-
| [[Corn oil]]
| align="center" |100g
| align="center" |15g (15%)
| align="center" |30g
| align="center" |55g
| align="center" |{{convert|230|°C|°F}}<ref name = chef/>
|-
| [[Peanut oil]]
| align="center" |100g
| align="center" |17g (17%)
| align="center" |46g
| align="center" |32g
| align="center" |{{convert|225|°C|°F}}<ref name = chef/>
|-
| [[Rice bran oil]]
| align="center" |100g
| align="center" |25g (25%)
| align="center" |38g
| align="center" |37g
| align="center" |{{convert|213|°C|°F}}{{citation needed}}
|-
| [[vegetable_oil|Vegetable]] [[Shortening (fat)|shortening]] ([[hydrogenated]])
| align="center" |71g
| align="center" |23g (34%)
| align="center" |8g (11%)
| align="center" |37g (52%)
| align="center" |{{convert|165|°C|°F}}<ref name = chef/>
|-
| [[Lard]]
| align="center" |100g
| align="center" |39g (39%)
| align="center" |45g
| align="center" |11g
| align="center" |{{convert|190|°C|°F}}<ref name = chef/>
|-
| [[Suet]]
| align="center" |94g
| align="center" |52g (55%)
| align="center" |32g (34%)
| align="center" |3g (3%)
| align="center" |200°C (400°F)
|-
| [[Butter]]
| align="center" |81g
| align="center" |51g (63%)
| align="center" |21g (26%)
| align="center" |3g (4%)
| align="center" |{{convert|150|°C|°F}}<ref name = chef/>
|-
| [[Coconut oil]]
| align="center" |100g
| align="center" |86g (86%)
| align="center" |6g (6%)
| align="center" |2g (2%)
| align="center" |{{convert|177|°C|°F}}
|}
[[பகுப்பு:உணவுகள்]]
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