Safflower oil is extracted from the seeds of Carthamus tinctorius and comes in two distinct types: high-linoleic (polyunsaturated, ~75% omega-6) and high-oleic (monounsaturated, ~75% oleic acid). High-oleic safflower oil has a very high smoke point (~265°C) and is prized for high-temperature frying. Both types provide vitamin E. The high-oleic version is the more nutritionally favourable for cooking.
Check the label to know which type you have; high-oleic safflower oil (pale yellow, neutral flavour) is excellent for high-heat cooking. High-linoleic safflower has a much lower smoke point and is better for cold dressings.
Where Oil, safflower Stands Out
Macronutrients per 100g
Vitamins & Minerals
* % Daily Value is the proportion of an adult
EU Nutrient Reference Value (NRV) supplied by 100g of this food.
NRVs are the labelling standard — the same basis as the “%RI” figures printed on
food packaging — so these percentages are directly comparable with a shop label.
They are a single adult figure and do not vary by age or sex, which is why they
sometimes differ from UK dietary reference values: the NRV for vitamin C is 80mg
where the UK RNI is 40mg. When Nutriofia assesses your own intake in the
reports and trackers, it uses the age- and sex-specific UK values instead.
Fibre is shown without a percentage. Our fibre values use the UK
Englyst NSP method, while the published 30g daily goal is an AOAC figure — the two
are measured differently and a single percentage would mislead.
How we source and normalise our data →