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Cooking oils are a staple in kitchens around the world, used for frying, cooking, sapping and salad seasoning. However, not all oils are equal and their impact on health can vary considerably. My grandmother has always insisted on the importance of choosing the right cooking oils, warning against the frequent use of certain oils such as vegetable, canola and maize oils. Understanding the health implications of these oils can help us make better food choices.
Understanding the basics of vegetable, canola and maize oils
Vegetable, canola and corn oils are commonly used in cooking because of their affordability and availability. Vegetable oil is a generic term that often refers to oils derived from various vegetable sources, including soya. Canola oil is extracted from the seeds of the canola plant, a type of rapeseed. Maize oil is made from the germ of maize grains. Each of these oils has unique nutritional properties and profiles that influence their cooking ability.
Nutritional profile of vegetable oil
Vegetable oil generally contains a high percentage of polyunsaturated fats, including omega-6 fatty acids. It is often low in saturated fats and contains monounsaturated fats. The exact composition may vary depending on the source of the oil. Although it provides essential fatty acids, its high omega-6 content may be of concern if consumed in excess, as it may contribute to inflammation in the body.
Nutritional profile of canola oil
Canola oil is often leased for its relatively low saturated fat content and higher levels of monounsaturated fats, which are considered heart-healthy. It also contains omega-3 fatty acids, although in smaller amounts compared to omega-6 fatty acids. Canola oil is often marketed as a healthy option due to its favourable fat profile, but concerns remain about its treatment and potential genetic modification.
Nutritional profile of maize oil
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