Cooking Oils – Types, Pros and Cons

When it comes to cooking, there are many different trends, and all of them come with their own cooking oil. Although at some point they all seem just perfect, you can be sure that they have both cons and pros.

Canola oil

Lately this has become the favorite oil of nutritionists because it is said to prevent heart diseases. The main ingredient of the oil is rapeseed.

Cooking OilsPros: the oil contains little saturated fats, but it is rich in monosaturated fat. It also contains omega-3 fatty acids and if we compare it to other oils, it has the best composition of good and bad fats.

Cons: although it is considered to be healthy, it has also been linked to certain health issues. Also you should consider that it can become rancid faster than other oils.

In case you would like to fry something, the fumes produced by the oil have been connected to causing lung cancer. Also in case of high heats it is possible for the oil to produce a toxin.

Olive oil

This is a specific ingredient of the Mediterranean cuisine, especially because of its specific flavor. Since it is considered to be very healthy, it is one of the most popular oils of our days.

Pros: olive oil comes with monosaturated fat and it can lower the cholesterol level of the blood through the phytochemicals that it contains. It is also known to have antioxidants and you can store it for longer periods of time.

Cons: in case you have to heat the oil, it loses some characteristics of the flavor and also in case of high heats the oil can become unstable. This can cause cellular imbalance in those consuming it, possibly leading to heart disease.

Soybean oil

Just as the name already suggests, the oil is made of soybean. This kind of oil has gained a lot of popularity lately because of the health benefits that it offers.

Pros: the oil is rich in omega-3 and it comes with a lot of vitamin E, not to mention the content of polyunsaturated fatty acids.

Cons: just as the majority of the vegetable oil, soybean oil becomes unstable in case of high temperatures and just as in case of canola oil, when the oil is heated it could produce a certain toxin.

When it comes to choosing the oil that you use, which one would you opt for, knowing these characteristics?

Filed Under: Cooking Tips

RSSComments (0)

Trackback URL

Leave a Reply