Some People, perhaps most people, only use them for frying. Someone else thinks that, for better or worse, they are all the same, but still, someone else thinks they are lighter. There are many myths about seed oils, and it would be good to dispel some of them. For example, many say these oils are lighter. It is not at all true because seed oils contain the same calories as olive oil, without, however, having the same flavor and, above all, naturalness. While olive oil is the product of the pressing of a natural element, seed oils are still treated with chemical solvents. And it’s not true that so-called ‘dietary’ foods are good for your figure.
In reality, they are called this way not because they have fewer calories but because of the existence of vitamins that help to enrich the diet. Those who say that they are excellent for frying are wrong because it is true that they hold up well to high temperatures. Still, it is also true that the best oil for frying is the evergreen extra virgin olive oil which, having very high quantities of oleic acid, is very difficult to alter during frying and does not produce acrolein, which irritates the gastric mucosa and the liver. However, they have one advantage: they are richer in polyunsaturated fats than olive oil, especially omega three and omega 6.
It is produced from sunflower seeds, has a light yellow color, and is mainly used to produce mayonnaise and margarine. It is unsuitable for frying because it is unstable at high temperatures due to the high linoleic acid concentrations; it can be used raw without problems. It has vitamin E, which protects against cardiovascular pathologies, and unsaturated fats, which help fight bad cholesterol and lower the level of triglycerides in the blood. However, high linoleic acid concentrations can cause heart and liver problems in the long run.
It is produced starting from the fatty part of peanut seeds, has a straw yellow color, and, like sunflower, is often used in making margarine and mayonnaise. It is the best, among the seed oils, for frying, but not only. In fact, it has the same potential for lowering bad cholesterol in the blood as olive oil and tastes much better than other seed oils. In practice, it is the oil immediately following that olive in the ranking of the best oils.
Produced from corn germ, it is golden and widely used in making margarine and mayonnaise. Excellent for dressing salads or anything else raw, it is not very suitable for frying because it has a high linoleic acid content, like sunflower oil, and therefore cannot withstand high temperatures. It has many polyunsaturated fatty acids, making it an excellent weapon against cholesterol and helping fight arteriosclerosis and cardiovascular diseases.
Various Seed Oil
It is obtained by mixing oils from several types of seeds, such as peanuts, sunflowers, corn, etc. The law does not oblige the seeds’ specification, so the producers limit themselves to writing ‘of various seeds.’ The only advantage is that it costs little, but in reality, this oil is not very suitable for frying because it does not withstand high temperatures and does not have a great flavor. Therefore it is not ideal for raw dressing and, since its origin is unknown, could also be produced with waste. It is the least suitable for any cuisine.
It is the last born of the oil family, and its fame is due to the expansion of the culinary culture towards other mostly exotic nations. This custom comes from Japan. Rice oil is obtained from the husks of rice grains, which are first squeezed, then purified, and finally treated with solvents. It could also be used for frying, but its best use is raw to flavor salads or boiled fish. It contains gamma-oryzanol, which helps lower blood cholesterol, although the taste leaves something to be desired.
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