You probably use cooking oil in lots of homemade meals. But have you ever wondered what sets different oils apart from one another? All oils aren’t created equal, and there are a few things to consider when choosing which ones to cook with. The uses, flavor, and types of fat that oils contain are just a few things to think about.
How to Choose a Cooking Oil
Some people shy away from adding extra fat into their cooking, but using an oil that contains healthy fats will enhance your diet, as long as you use it in moderation.
Types of Fats in Cooking Oils
Oil has healthy or unhealthy fats. Some oils have a mix of these fats, so get familiar with them to find the best option for you.
Saturated fats. These typically aren’t healthy. They’re mostly found in dairy products, fatty meats, or coconut and palm oils.
Trans fats. These are commonly found in processed food. Stay away from trans fats, or eat them sparingly. Check grocery labels to find out how much trans fats are in packaged food.
Monounsaturated fats. You can find these healthy fats in raw nuts, olives, and avocados. Monounsaturated fats can also be found in extra virgin olive oil, peanut oil, and avocado oil.
Polyunsaturated fats. These fats, which include omega-6 and omega-3s, are healthy fatty acids. You can get them from oily fish like salmon and mackerel, as well as chia seeds and walnuts. They’re especially good for your brain.
Types of Cooking Oils
You can find the most popular oils in most grocery stores.
Canola oil. This common oil is extracted from the rapeseed plant. Its neutral taste and high smoke point make it a good choice for frying, sauteing, and baking. It’s also used to make margarine. It doesn’t have as much blood pressure-lowering omega-3 as extra-virgin olive oil, but canola oil boasts one of the lowest levels of saturated fats. That can make it a good choice to help your heart health. It also has alpha-linolenic acid (ALA), which your body converts to essential fatty acids. That makes it a great supplement to a vegetarian diet.
Olive oil. Olive fruit and pits are crushed to make this fragrant, fruity tasting oil that’s green or yellow in color. Extra virgin olive oil — the least refined of all types of olive oil — has the lowest smoke point. It’s also healthy for the heart. Bottles simply labelled “olive oil” are a mixture of refined and extra virgin oils.
Coconut oil. The buzz on this tasty, trendy oil is that it may have disease-preventing properties, but the blood pressure-conscious should beware: This oil packs the highest amount of saturated fat. It’s easy to be tempted by a great flavor boost, but too much saturated fat is a health no-no. Stick with traditional, nontropical vegetable oils. Olive and canola are better options.