Rice bran oil is high in fat and doesn't contain any sugars.
Remember that fat affect gut motility and might trigger IBS flareups in some individuals.
Rice bran oil is the oil extracted from the hard outer brown layer of rice called chaff (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 a 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.
A component of rice bran oil is the antioxidant γ-oryzanol, at around 2% of crude oil content. Thought to be a single compound when initially isolated, it is now known to be a mixture of steryl and other triterpenyl esters of ferulic acids. Also present are tocopherols and tocotrienols (two types of vitamin E) and phytosterols.