Choosing the right cooking oil, tips you need to know!

Cooking oil! We use it almost every day.

But do you know which cooking oil is best for what?

For example, is the same oil we use for frying potatoes suitable for rice or salad?

For deep frying, which means frying foods with more oil and at higher temperatures, such as frying potatoes or donuts, fried chicken and the like, it is better to use oils that have a higher smoke point.

This means that such oils start to smoke and decompose at higher temperatures, producing compounds that may cause cancer, heart disease and diabetes.

Sunflower, canola and corn oils are among the cooking oils most suitable for frying.

Now, which do you think is the better choice?

Our body needs both omega-6 and omega-3, but the proportion among them is of the greatest importance!

Long-term consumption of a cooking oil with higher proportion of omega-6 to omega-3 can increase the risk of getting heart diseases.

Of these three oils, this ratio is higher in sunflower and corn oil and lower in canola, so it can be said that canola would be the better choice!

On the other hand, for low-heat cooking such as sauteing onions and meat for stews or for adding to rice and salads, which oil can be used?

In these cases, since higher temperatures are not required, you can use any of the existing oils; sunflower, corn, canola or olive oil.

However, considering the fatty acid composition in their content, olive and canola oils are better choices and pose less risk to our health.

What cooking oil do you often use most in your kitchen?