Corn oil is very common, especially for frying. But is it good or bad for our health? Let’s find out!
Corn oil is a vegetable oil extracted from the germ of corn, also known as maize. Even if the germ produces around 15-20% of oil, this product is still cheap because it is extracted during the manufacturing process of cornstarch. This oil has many beneficial properties because it is rich in omega 6 and 9. However, it also has side effects you should take into account. Let’s find out more!
Corn oil: calories and nutritional properties
Corn oil is very fat and caloric: 100 grams provide more than 900 calories. However, most of the fats it contains are high quality ones. They are made of approximately 40-60% linoleic acid, 20-40% oleic acid and 10-20% palmitic acid.
This is why, until a few years ago, some manufacturers actually advertised this product as great for the heart. Actually, even the other vegetable oils, including olive oil, contain high amount of fatty acids.
Another positive quality of corn oil is its high content of vitamin E, which has antioxidant properties that helps fighting free radicals.
Corn oil: good or bad?
For a long time people considered this product as the best oil for the heart and the whole cardiovascular system, because it is rich in vitamin E, omega 6 and 9. Actually, these characteristics are common to all vegetable oils, so this product is not better than, for example, olive oil.
In addition, it is important to know that a bigger omega 6 intake than an omega-3 one might be harmful. Therefore, you should always combine it with foods rich in omega 3, like oily fish. Of course, you must not forget that, even if vegetal, it is still fat, therefore you should consume it with moderation.
How to use corn oil when cooking
This oil is very common for frying. It is an acceptable choice because it has a very high smoke point, between 160° and 210°. However, it is better to use olive, peanut or sunflower oil.
The best way to use corn oil in the kitchen and benefit from its properties is eating it raw, as a dressing for salad, vegetables and fish.
PHOTO SOURCE: https://pixabay.com/it/mais-dolce-verdure-alimentari-3705687/
Nicoletta Chiara Romano