Healthful oils are an important part of every diet. There are many types of oil to choose from, from olive oil in dressings, to canola oil and vegetable oil for frying. The nutritional values and health benefits can differ for each type of oil.
Dietary fats play an essential role in the body. The fats in food help the body to absorb vitamins A, D, E, and K. They are also essential for brain and nerve function.
There are many different oils to choose from, such as olive, coconut, canola, and vegetable oils. Each of these oils has different characteristics.
The following table from the United States Department of Agriculture compares the nutritional value of 1 tablespoon (tbsp) or 15 milliliters (ml) of
Oils do not contain protein or carbohydrates and are not a significant source of vitamins and minerals. None of these oils contain trans fat, a type that is harmful to human health.
Oils are very high in calories and a good source of energy.
Olive, coconut, canola, and vegetable oils each provide the same number of calories per tablespoon.
|Olive oil, 1 tbsp||Coconut oil, 1 tbsp||Canola oil, 1 tbsp||Vegetable oil, 1 tbsp|
|Total fat||14 g||14 g||14 g||14 g|
|Saturated fatty acids||2.17 g||11.6 g||0.93 g||1.92 g|
|Monounsaturated fatty acids||9.58 g||0.88 g||8.76 g||5.64 g|
|Polyunsaturated fatty acids||1.33 g||0.24 g||3.54 g||5.64 g|
The most significant difference between each of these four oils is their fat profile:
- Extra virgin olive oil is highest in monounsaturated fats.
- Organic virgin coconut oil contains the highest levels of saturated fats.
- Pure vegetable oil has the most polyunsaturated fatty acids per tablespoon.
An American Heart Association (AHA)
There is some debate among researchers about whether or not people can consider coconut oil a healthful addition to the diet.
Many people believe that coconut oil is a healthful fat that benefits heart health. These
Some commercial websites say that coconut oil behaves differently than other oils that contain high levels of saturated fats. They
These medium-chain fatty acids are healthful because the body digests and absorbs them more quickly than long-chain fatty acids. This makes them a better energy source than long-chain triglycerides.
However, coconut oil contains mostly lauric acid, which acts like a long-chain triglyceride and does not have the same healthful benefits as medium-chain triglycerides.
In a review of studies on the effects of coconut oil vs. vegetable oil, researchers
However, in light of the overall research to date, the AHA
Olive oil has a more favorable fatty acid profile. Olive oil has a very high level of monounsaturated fats.
In a clinical trial known as
The antioxidant effects may provide protection from oxidative stress in a person’s body. Reducing this type of biological stress can slow down or prevent tumor cells from growing or developing.
Cooking with olive oil
Olive oil remains stable even when people heat it to high temperatures because of these antioxidants.
Also, when heated to a high temperature for a long time, extra virgin olive oil releases a lower amount of unhealthful compounds compared with canola and vegetable oils. This is because the high levels of monounsaturated fats are more stable in high heat.
Canola oil also has low levels of saturated fatty acids and high levels of unsaturated fats.
A group of researchers from the Department of Food Science and Human Nutritional Sciences in Manitoba, Canada, reviewed the evidence for the health benefits of canola oil.
The researchers suggest that the canola oil could reduce LDL cholesterol levels by an average of
Cooking with canola oil
Canola oil usually recommended as one of the better oils for frying because it’s not particularly high in polyunsaturated fats.
People can use canola oil to quickly sauté vegetables, meat, or meat alternatives, making sure that the oil does not get too hot.
Manufacturers make vegetable oil from oilseeds, legumes, nuts, or the flesh of some fruits.
Vegetable oil contains the highest levels of polyunsaturated fats compared with olive, coconut, and canola oil.
Vegetable oil in cooking
Due to their high polyunsaturated fat content, vegetable oils are
Vegetable oils have low levels of antioxidants and can release potentially harmful compounds when heated. Researchers have linked these compounds with various forms of cancer, Alzheimer’s disease, and Parkinson’s disease.
Since the properties of each oil are different, each oil has its unique uses in cooking.
People can use olive, coconut, canola, and vegetable oil when sautéing. Coconut oil works well in baked goods. People can use olive oil for frying and making mayonnaise, salad dressings, and sauces.
Extra virgin olive oil has the most versatile flavor compared with other oils. It can be grassy, peppery, or fruity, depending on the olives. People can use extra virgin olive oil in vinaigrettes and as a finishing drizzle over a final dish.
Olive oil has a long history of use in hair and skin products. The anti-inflammatory effects of olive oil may help in wound healing.
A healthful, high-quality diet requires dietary fats. Oils provide beneficial fatty acids. The different oils we discuss in this article have different fatty acid profiles.
Choosing oils with a higher level of unsaturated fatty acids may provide certain health benefits. People should be aware of the different cooking methods that may change the healthful properties of oils.
People also use different oils on their skin because this helps to hydrate and repair the skin barrier.