Enova oil is a specialty cooking and salad oil made predominantly from diglycerides rather than the triglycerides that make up conventional cooking oils. It was developed in Japan and marketed as a functional oil — the diglyceride structure means the body metabolises it differently from standard oils, though the cooking properties are broadly similar.
In practical kitchen use, Enova oil behaves much like any neutral vegetable oil. It has a mild flavour, reasonable smoke point, and works for sautéing, dressing salads, and general cooking. It was briefly available in some international markets but has had limited distribution in Australia.
This is a niche product within the broader cooking oil category, primarily of interest to those specifically seeking diglyceride-based oils.
How it's made
Nutrition (per 100g)
1 tbsp (1 NLEA serving) is about 14 g — roughly 120 kcal of this.
What it costs the planet (per kilo)
≈ Estimated from its category — typical for vegetable oils, not measured for this item yet. Where this comes from →
Where it comes from
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Where this data comes from
USDA
SR Legacy
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Where to next
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