Peanut oil

Peanut oil is low in salicylate, in line with the peanut itself. Refining lowers it further than the raw legume.

The peanut is on this axis as a LIBERATOR - a classification the elimination lists apply to the nut, and one that needs a food with protein in it. Refined peanut oil holds so little protein that allergy guidance treats it as tolerable even in peanut allergy, which is a far higher bar than this axis asks. Cold-pressed and unrefined oil is the exception: it keeps traces, and the label is what tells you which you have.

Peanuts are one of the higher-nickel foods in the composition surveys, and their oil is not, because nickel travels with the protein and mineral fraction that the press keeps back. Refining, where it is used, removes more still. The second French Total Diet Study put tofu at the top for nickel, then chocolate and confectionery, then cereals — all foods that keep their mineral fraction. No pressed oil appears in its groups at all.

Peanut oil is clear of oxalate for the same reason every pressed oil is: oxalate is water-soluble and stays in the press cake while the fat comes out. The peanut itself is not clear, and the two are sold in the same aisle.