Q: There are so many types of cooking oil on the market. Which one should I use?
A: The healthiest oils are those with the least amount of saturated fat. Choose canola oil, corn oil, olive oil, safflower oil, sesame oil, soybean oil and sunflower oil. These varieties are higher in mono- and polyunsaturated fats, which are heart healthy, because they are able to lower total cholesterol and LDL (“bad”) cholesterol if used in place of other fats. No matter which oil you pick, however, it’s important to use it sparingly. Each tablespoon of a vegetable-based oil packs 120 calories! Stay away from coconut oil, palm oil and palm kernel oil – these three oils are high in saturated fat, which raises your risk for heart disease.
Here’s how to choose among some of the “healthier” oil options:
Canola oil: Has the least amount of saturated fat (only 7%)! Great for sautéing, stir frying, baking and salad dressings. Canola oil does not give off a strong flavor and can be used over high-heat.
Olive oil: Contains a large amount of good, monounsaturated fat. Use it for dressings, marinades, roasting, grilling and low-heat cooking. Olive oil will start to break down at very high temperatures.
Vegetable oil: This oil is usually made from soybeans. It is an all-purpose oil that can be used for baking, sautéing and pan frying. Since vegetable oil has a relatively high saturated fat content, canola oil is a healthier choice.
Corn oil: With about 13% saturated fat, corn oil is not the best option. It can be used for deep frying, stir-frying, sautéing and baking, because of a very high tolerance to heat.
Peanut oil: While it is often used in yummy Asian-inspired stir fry dishes, peanut oil has a very high saturated fat content (about 18%)! This makes it costly to your cardiovascular health.