Cooking oil types
Some of the most commonly used cooking oils include
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Sunflower Oil: Sunflower oil is widely used for cooking due to its neutral flavor, high smoke point, and health benefits. It is rich in vitamin E and low in saturated fats. This oil is predominently used in Asian countries like India.
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Soybean Oil: Soybean oil is also a popular choice for cooking, especially in Asian countries. It has a mild flavor and a high smoke point, making it suitable for various cooking methods.
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Canola Oil: Canola oil is low in saturated fats and has a neutral flavor, making it a versatile option for cooking, baking, and frying.
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Olive Oil: Olive oil is a staple in Mediterranean cuisine and is known for its health benefits. Extra virgin olive oil, in particular, is prized for its superior taste and health properties. This oil is very expensive (especially Extra Virgin Olive Oil) and used in USA, UK and Australia and many more countries.
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Peanut Oil: Peanut oil is commonly used in Asian and African cuisines for frying and cooking due to its high smoke point and nutty flavor.
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Corn Oil: Corn oil is used for various cooking purposes and is often found in processed foods as well.
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Sesame Oil: Sesame oil is popular in Asian cooking, especially in East Asian and South Asian cuisines, for its distinctive nutty flavor.
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Coconut Oil: Coconut oil is widely used in tropical regions and is known for its unique flavor and aroma. It is particularly common in South Indian and Southeast Asian cuisines.
The choice of cooking oil is subjective, and different oils offer varying health benefits and flavors. When selecting cooking oil, it is essential to consider factors such as smoke point, nutritional profile, taste, and suitability for different cooking methods. Additionally, it is advisable to use oils in moderation as part of a balanced diet.