In the last Bites of Knowledge, we touched on the properties of MCT oil. Since coconut oil also contains medium-chain triglycerides (MCTs), today we will compare coconut oil and MCT oil in an overview.
Coconut oil vs. MCT oil – The daily bite of knowledge
Du möchtest dich auch gesünder ernähren?
| Property | Coconut oil | MCT oil |
|---|---|---|
| Fatty acid composition | 45-53% lauric acid (C12)
8-10% palmitic acid 17-21% myristic acid 5-10% oleic acid 5-10% caprylic acid (C8) 5-8 % Capric acid (C10) 2-4 % stearic acid 1-3% linoleic acid |
Depending on the product changing ratio of
Lauric acid (C12) “XCT oil” contains only capric and caprylic acid, |
| Source | Coconut meat | Coconut oil and/or palm oil, depending on the manufacturer. |
| Application | Roasting, baking, refining hot dishes & drinks. | For dressings, to refine cold or hot dishes or drinks. Not suitable for frying, for baking only at not too hot temperature. |
| Starts smoking at | 190 ° C | 120 ° C |
| Melts at | 23-26 ° C (liquid in summer) | -5 °C (liquid at room temperature) |
| Effect on the body | Has antibacterial effect, contains traces of vitamins and minerals. | Lauric acid: deters ticks and has antimicrobial effects, but most often causes digestive problems of all medium-chain fatty acids.
Capric acid: Has a particularly positive effect on thermogenesis and thus energy consumption and ketone body formation – “metabolic effect”. Caprylic Acid: Acts primarily on ketone body formation and may eventually cross the blood-brain barrier to serve as an energy source – “brain boosting effect”. Caproic acid: No known special effect. |
There is no “better” or “worse” here. Both have different properties. The proportion of fatty acids, which have a stimulating effect on the metabolism and promote the formation of ketone bodies, is higher in MCT oil (it is best to contain only C10 and C8 here). For this you can bake with coconut oil, fry and still have a few vitamins and minerals at the start.
Always stay up to date with our Newsletter.
The daily* bite of knowledge
This new section is intended to provide a brief look at topics in nutrition science.
(* almost daily)
Similar posts by Foodpunk
Ingredient profile: cream of tartar
What exactly is cream of tartar, where does it come from and what does it do in your baking? The ingredient profile explains it.
10 reasons for the ketogenic diet
Fewer cravings, better skin, better sleep: the most important reasons for the ketogenic diet and the perfect guide for getting started.
The right nutrition for healthy hair
Which nutrients keep your hair strong, why hair goes grey and how the right nutrition supports healthy hair growth.
Longevity: adding more healthy years
Ageing and lifestyle are closely linked. Find out how healthy routines shape key cell processes and activate your longevity genes.
Why cheese is addictive – The daily bite of knowledge
Many people are ready to change their diet. They are willing to try new ways and give up certain foods. Except one. Very often I hear "Yes, but... not without my cheese!"
Weight swings from day to day, is that normal?
Should I worry if my weight changes every day, or is that completely normal?
How are carbohydrates structured?
Sure! Carbohydrates are pasta, rice, potatoes. Everybody knows it! But do you really know what a carbohydrate molecule looks like?
Carbohydrates and fat – The daily bite of knowledge
Good or bad idea? Click in to find out the answer!
That ketone bodies are supposed to be good, we have somehow heard before. Also that they occur when you eat very few carbohydrates. But where in the body are these ketone bodies produced exactly? And how does that work?