Vegetable oil (sunflower or rapeseed)
How long it keeps
About 6 months unopened
Source: FoodKeeper (USDA), 227 Oils, olive or vegetable, 6–12 Months · https://catalog.data.gov/dataset/fsis-foodkeeper-data
What ends it. The fat in it turns rancid, and that happens long before anything else goes wrong. How to make it last longer
Storage
Cool, dark. The cooking fat most British kitchens actually keep, and the neutral one: it fries hotter than olive oil and stays out of the way of whatever it is cooking. Never infuse it with fresh garlic or herbs and leave it at ambient.
Worth reading
The pack
- Typical UK size
- 1000 ml
- Weight packed
- 965 g
- Volume
- 1060 ml
Computed from net weight and standard pack geometry, not weighed. Manufacturers publish net weight and nobody publishes packed weight or displaced volume, so this is an estimate and is labelled as one.
Per 100 g
Deliberately narrow. These are the five things a long-life diet actually gets wrong, plus energy and protein. It is not a general nutrition model and is not meant to be.
- Energy
- 899 kcal
- Protein
- 0 g
- Fibre
- 0 g
- Vitamin C
- 0 mg
- Vitamin A
- 0 µg
- Omega-3
- 9.6 g
- Sodium
- 0 mg
Source: CoFID 2021, 17-686 Oil, vegetable, average
58 recipes using vegetable oil (sunflower or rapeseed)
- Baked beans worth eating
- Barbecue butter beans
- Black bean and hot sauce wraps
- Black bean and sweetcorn chilli
- Chana masala from dried chickpeas
- Chickpea and tomato curry
- Chilli from dried kidney beans
- Chocolate cornflake cakes
- Coconut and lemon fish curry
- Coconut vegetable curry
- Coconut, lentil and carrot curry
- Corned beef hash
- Crab and sweetcorn fritters
- Curried baked beans with rice
- Curried carrot and lentil mash
- Curried tuna and rice
- Frankfurters with white beans
- Fried dough with cinnamon sugar
- Fried flatbread with golden syrup
- Fried luncheon meat with pineapple
- Fried mushrooms on fried bread
- Fried tortilla with tomato and beans
- Green lentils braised with yeast extract
- Ham and pea soup
- Honey and tahini flatbread
- Kedgeree with mackerel
- Luncheon meat fried rice
- Luncheon meat fritters
- Mackerel and potato hash
- Marmalade-glazed frankfurters
- Marrowfat pea fritters
- Marrowfat pea soup
- Milk rolls
- Mung sprout and noodle stir-fry
- Mushroom gravy over polenta
- Onion and barley broth
- Onion and herb pancakes
- Pan soda bread
- Pan-fried pineapple with syrup
- Paprika and potato goulash
- Peach and oat pan crumble
- Peanut and sweetcorn stew
- Pears under a cornflake crust
- Pickled cabbage and luncheon meat wraps
- Red lentil dal with coconut
- Refried black beans
- Salmon cakes in a cornflake crust
- Sardine and tomato curry
- Sauerkraut and corned beef hash
- Sauerkraut and frankfurter supper
- Sauerkraut and luncheon meat rice
- Savoury semolina with paprika oil
- Spaghetti with yeast extract
- Split pea dal with turmeric
- Sweet and sour luncheon meat
- Sweetcorn and potato fritters
- Tinned salmon and potato cakes
- Yeasted pan bread