scored 36/100
Soybean oil is a vegetable oil rich in polyunsaturated and monounsaturated fats, containing essential omega-6 linoleic acid and small amounts of omega-3 alpha-linolenic acid. It is a neutral-flavored cooking oil commonly used in food preparation and processing.
Representative amounts for this food, not measured for this item. Real content varies widely by variety, ripeness and storage.
These are the scored components, not a sum: the published score also reflects normalisation across the catalog, so the parts above will not add to 36.
Less a 0.5 anti-nutrient penalty.
Soybean oil, extracted from soybean seeds, is one of the most widely consumed vegetable oils globally. It contains approximately 51% linoleic acid (omega-6 polyunsaturated fat) and 7% alpha-linolenic acid (omega-3), making it a source of essential fatty acids required for cell membrane function and inflammatory regulation. The oil also contains vitamin E (tocopherols), which act as antioxidants. For longevity-focused nutrition, soybean oil's relevance centers on the omega-6 to omega-3 ratio—a high ratio may promote excessive inflammation if not balanced with omega-3 sources. Modern diets often feature excessive omega-6 from processed foods, so while soybean oil itself contains essential nutrients, its longevity benefit depends on overall dietary context. Unrefined and minimally processed versions retain more bioactive compounds than refined varieties. Soybean oil's high smoke point (~450°F refined) makes it suitable for cooking, though heating polyunsaturated fats can increase oxidative stress if temperatures are too high or oil is reused excessively.
Polyunsaturated and monounsaturated fats reduce LDL cholesterol oxidation and support healthy blood pressure regulation
Linoleic acid is a precursor for arachidonic acid and other eicosanoids involved in cell signaling and brain function
Vitamin E neutralizes free radicals and protects cellular membranes from oxidative damage
Omega-3 and omega-6 balance influences bone density and systemic inflammatory markers
Soybean oil is a cooking medium and ingredient, not a standalone food; consume throughout meals where fat-soluble nutrient absorption is needed
Breaks a fast
Use during meals with vegetables and proteins to maximize nutrient absorption and reduce postprandial blood sugar spikes
Per 100 g of the default form. Bars show how much higher or lower vegetable oil (100% soybean oil) is than the average across 10 peer foods in this category. Green means a favorable direction; amber means the opposite.
Vegetable Oil (100% Soybean Oil) is classified as a oils & fats. Soybean oil is a vegetable oil rich in polyunsaturated and monounsaturated fats, containing essential omega-6 linoleic acid and small amounts of omega-3 alpha-linolenic acid.
Vegetable Oil (100% Soybean Oil) scores 36/100 in Formulate, making it a limited choice nutritionally. Its strongest contributions come from Vitamin K, Vitamin E, Iron. The score blends nutrient density, fiber, healthy fats, protein quality, bioactive compounds, and glycemic impact.
Not particularly. A 14 g serving provides about 0 g of protein (~0% of the 50 g daily value).
Not really. A 14 g serving provides about 0 g of fiber (~0% of the 28 g daily value).
In a 14 g serving, vegetable oil (100% soybean oil) is highest in Vitamin K (~21% DV).
Yes — it fits comfortably in most keto plans. A 14 g serving has about 0 g of net carbs (0 g total minus 0 g fiber).
Best any time of day. Soybean oil is a cooking medium and ingredient, not a standalone food; consume throughout meals where fat-soluble nutrient absorption is needed
A typical serving is around 14 g (~124 kcal), based on the FDA's Reference Amount Customarily Consumed for this food category. There's no fixed daily target — most adults benefit from rotating vegetable oil (100% soybean oil) alongside several other oils & fats sources.
Vegetable Oil (100% Soybean Oil) pairs nicely with: Pair with fatty fish (salmon, sardines) because fish omega-3s help balance the high omega-6 ratio, reducing net inflammatory effects; Combine with colorful vegetables (spinach, tomatoes, bell peppers) because fat-soluble vitamins (A, K, E) are better absorbed with dietary fat; Use with herbs and spices (turmeric, rosemary) because polyphenols in spices reduce oxidative stress from polyunsaturated fat heating; Mix into salads with leafy greens and nuts because the combination provides balanced fatty acid profiles and enhances nutrient absorption.
Encyclopedia entries that supply the same signature nutrients vegetable oil (100% soybean oil) contributes. Click through to see clinical dose ranges, evidence quality, and bioavailable forms.
These are the nutrients vegetable oil (100% soybean oil)contributes meaningfully toward (≥10% DV per 100 g serving). Click one to see what it does in the body, which supplements concentrate it, and which other foods are top sources.