Aceite de aguacate virgen
Grasas trans(g/100g)
Vingering et al., OCL 2010 — French supermarket oils sampled by Afssa for Ciqual, January 2007 (2010)
Punto de humo(°C)
Principal · 247–251°C
Holgado et al., Performance of virgin and refined avocado oils during deep-frying and thermoxidation (2024)
Notas
*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.
Una celda vacía indica que aún no disponemos de una fuente que describa el método. El primer puesto responde a la regla publicada, no a un veredicto médico.