Rice bran oil is the oil extracted from the hard outer brown layer of rice after rice husk. It is known for its high smoke point of 232 °C (450 °F) and mild flavor, making it suitable for high-temperature cooking methods such as stir frying and deep frying. It is popular as cooking oil in several Asian countries, including Bangladesh, Japan, India and China. Rice bran oil has a composition similar to that of peanut oil, with 38% monounsaturated, 37% polyunsaturated, and 25% saturated fatty acids.