With all of the varieties available today, I often find myself confused and feeling somewhat inept when standing in the cooking oil aisle of my local health food megastore. I thought that this little guide might help those that sympathize with my bafflement:
Sunflower Oil: Flavor:Light & mild almost undetectable flavor Health Benefits:High in essential fatty acids and vitamin E, low in trans fat and saturated fat, lowers cholesterol Cooking Uses:Use for general cooking purposes
Grape seed Oil: Flavor: Neutral with a mild touch of fruit Health Benefits:High in monounsaturated fats, reduces cholesterol levels Cooking Uses: Light sautéing and salad dressingbase
Olive Oil: Flavor: Varies by region, can be spicy, bold, fruity, sharp, nutty or light Health Benefits:Cholesterol free, High in monounsaturated fats, Trans fat-free AND Diets high in extra virgin olive oil have less signs of cardiovascular disease Reduces risk of some cancers Cooking Uses: Great for sautéing, grilling, salad dressings and sauces.
Coconut Oil: Flavor: Nutty Health Benefits:No trans fat or cholesterol Cooking Uses: Great for baking and stir-frying
Canola Oil: Flavor: Mild, delicate flavor, sometimes slightly nutty Health Benefits: High in monounsaturated fats, Low in saturated fat, Trans fat-free, Cholesterol free, lowers the risk of heart disease Cooking Uses: Great for lightly frying, sautéing, baking and salad dressings.
Peanut Oil: Flavor: Rich and nutty Health Benefits: Trans fat-free, Cholesterol free Lowers “bad” cholesterol Cooking Uses: Great for grilling, frying and sauces
heating oil? written by foodalec,
February 19, 2009
I heard that heating the oil changes something about it's quality. I was told to always use coconut oil when heating the oil and to always use olive oil when using it as is for salads etc. Have you ever heard anything like this?
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