Avocado oil, virgin / unrefined

PlantUnrefined

Saturated(g/100g)

Primary · 11.6 g/100g

USDA SR Legacy, Oil, avocado (2018)

Monounsaturated(g/100g · ≈ omega-9)

Primary · 70.5 g/100g

USDA SR Legacy, Oil, avocado (2018)

Polyunsaturated(g/100g)

Primary · 13.5 g/100g

USDA SR Legacy, Oil, avocado (2018)

Omega-6(g/100g)

Primary · 12.5 g/100g

USDA SR Legacy, Oil, avocado (2018)

Omega-3(g/100g)

Primary · 0.96 g/100g

USDA SR Legacy, Oil, avocado (2018)

Trans fat(g/100g)

Vingering et al., OCL 2010 — French supermarket oils sampled by Afssa for Ciqual, January 2007 (2010)

Polyphenols(mg GAE/100g · total phenolics)

J Food Sci Eng 2014 — Chilean avocado oils (2014)

Smoke point(°F)

Primary · 477–484°F

Holgado et al., Performance of virgin and refined avocado oils during deep-frying and thermoxidation (2024)

Notes

^*Avocado smoke points follow Holgado et al. 2024 (AOCS Cc 9a-48, Mexican-market bottles): virgin ~249 °C, refined ~220 °C — virgin higher in that set, not a swapped column. Academic lab readings are the cell; we do not overwrite them with brand labels. If you expect refined avocado near 260 °C / 500 °F (e.g. some heavily purified commercial oils), that is a different claim set from this AOCS sample — noted on hover, not in the primary figure.

An empty cell means we do not yet have a method-cited source. Rank 1 wins the published rule; it is not medical advice.