Extra virgin olive oil is better than most vegetable oils and vegetable oil blends, due to its high nutrient content.
Olive oil and vegetable oils are used around the world, they are used to fry food, make sauces and help pasta fibers not stick together. But which one is better?
Olive oil is extracted from the olive, a traditional tree of the Mediterranean region. This oil contains 14% saturated fat, 73% monounsaturated fat, making it the healthiest of all cooking oils. One tablespoon of olive oil contains 120 calories.
Vegetable oil processed from rapeseed, sunflower, soybean, corn, coconut, palm, sesame… To have a vegetable oil mixture, the processor must clean it with chemicals, heat it to remove impurities. in order to prolong the service life. The finished vegetable oil product undergoes many processing processes, resulting in low nutritional content and no characteristic flavor like olive oil.
According to experts, olive oil contains anti-inflammatory compounds such as tocopherols, carotenoids, and polyphenols that are beneficial for heart health and maintain some micronutrients such as vitamins E and K. While vegetable oils mainly contain Omega-6 polyunsaturated fats – substances that can cause inflammation and harm heart health if eaten in excess, according to research in the US National Library of Medicine, National Institutes of Health in 2015.
In addition, multi-step refining of vegetable oils readily destroys micronutrients, antioxidants, and beneficial plant compounds, including tocopherols, phytosterols, polyphenols, and coenzyme Q.
For the above reasons, health experts recommend that users use extra virgin olive oil instead of conventional vegetable oil products.
However, olive oil has a relatively low vaporization point, making it not ideal for high-heat cooking such as sautéing and sautéing. In addition, some people do not like the characteristic flavor of olive oil in the dish or the price is too high, causing them to switch to vegetable oil.
Minh Hang (According to Healthline, Diffen)