Rice bran oil

Rice bran oil is a vegetable oil extracted from the bran and germ of rice, which are the outer layers of the rice grain. This oil is highly valued in cooking for its mild, light flavor and its high resistance to high temperatures, making it an excellent choice for frying, sautéing, and preparing dressings.

The origin of rice bran oil is found in regions where rice is a staple cereal, mainly in Asian countries such as China, India, Japan, and Thailand. In these cultures, besides being used for cooking, it has also been traditionally employed for its health benefits.

Among its main properties, its high content of antioxidants, especially gamma-oryzanol, and unsaturated fatty acids beneficial for the heart stand out. It also contains vitamin E, which helps protect cells from oxidative damage. Its nutritional profile and high smoke point (around 230 °C) make it very suitable for various culinary techniques.

In different regions of Latin America, rice bran oil may also be known as rice oil or simply bran oil, although the most common term is the first one.