corn oil, It is a common low-fat, mildly flavored cooking oil. In addition to being used as a cooking oil, It is often used in baking and sometimes in dressings, And other times as cosmetics.
How is corn oil produced?
The process of making corn oil begins by mechanically compressing the nucleus to separate the oil.
The oil is then carried out by a series of chemical processes that remove impurities, As well as unwanted odors.
The following processes remove many vitamins and minerals and may also lead to the introduction of harmful substances.
Such as hexane extract, which negatively affects the nervous system in humans and animals.
Nutritional values of corn oil
One tablespoon of corn oil contains 120 calories, A total of 13.6 grams of fat.
and 1.94 milligrams of vitamin E, Corn oil has no cholesterol.
Corn oil is rich in energy, easy to digest, It provides vitamin E.
It is a rich source of polyunsaturated fatty acids, Which help regulate cholesterol levels and
lower high blood pressure
Corn oil 1 g
- Natural corn oil
Types of fat with corn oil
Corn oil contains both types of beneficial fats, which are trans and polyfat, along with a small amount of saturated fat.
The saturated fat content of a tablespoon of corn oil is 1.76 g compared to 3.7 g of trans fat and 7.4 g of trans fat.
Monounsaturated and unsaturated fats are liquid at room temperature.
They provide health benefits including
lower blood cholesterol
and a reduced risk of heart disease.
Health Benefits of Corn Oil
Corn oil appears to have beneficial health effects in some studies.
It contains compounds that may promote heart health, such as phytosterols, and vitamin E, linoleic acid, Among its benefits are:
Rich in phytosterols
corn oil contains phytosterols, They are plant compounds that have a structure similar to cholesterol found in animals.
Potentially phytosterol is an anti-inflammatory, which may reduce the risk of developing certain diseases, Such as heart disease, type 2 diabetes and some cancers.
Promote heart health
Since corn oil contains heart-healthy compounds, Such as vitamin E, linoleic acid and phytosterols, It may reduce the risk of heart disease.
corn oil contains vitamin E which is a powerful antioxidant, So a diet rich in this nutrient may prevent oxidative damage to your heart and blood vessels.
Some studies have also found that corn oil helps reduce cholesterol. Especially harmful ones LDL (bad), This is most likely due to its phytosterol content.
Health Risks of Corn Oil
Corn oil is extracted from corn grains, Bottled for consumer use in cooking and used in fried snacks.
Corn oil has a high content of polyunsaturated fatty acids with stability against oxidation.
Corn oil offers excellent frying properties, resistance to smoking, discoloration, flavor retention and digestion.
The short- and long-term health effects of consuming genetically modified corn are not fully known.
Research suggests that the consumption of genetically modified corn causes poisoning of the liver, kidneys, adrenal glands, spleen and heart.
Research shows that the level of toxicity mostly depends on the dose, This means that as the consumption of genetically modified corn increases, The level of toxins increases.
Increased risk of cancer
Eating fried, cooked, or prepared foods with corn oil may increase the risk of cancer.
Corn oil contains a high amount of polyunsaturated fatty acids, Especially omega-6 fatty acids.
This type of acid accelerates the growth of cancer cells, such as prostate tumor cells, It supports the arrival of cancer to the bones.
Research has discovered that eating foods containing corn oil in the long term, Increases calorie intake and stimulates obesity.
Is corn oil healthy?
Corn oil contains some healthy ingredients such as vitamin E and phytosterol, But in general it is not considered healthy fats.
That’s because it has a high fat content and high in inflammatory omega-6 fats that should be limited in a typical diet.
Corn Oil Alternatives
There are plenty of corn oil alternatives on the market, whether you’re looking for a healthier option or simply want to try something new.
It is a light oil and neutral in its flavor. It can be a healthy alternative to corn oil, Because it contains good fats.
It is a good substitute for corn oil in cakes.
Similar to peanut oil and canola in flavor, It is the most expensive alternative option for corn oil, And it can be a great alternative to it in most recipes.
The difference between sunflower oil and corn oil
During the seventies and eighties of the last century, All oils were considered bad globally.
In the nineties, Research found that some types of oils but not others were bad. And that some types of oils can actually help prevent cardiovascular problems.
This explains the difference between corn oil and sunflower oil , which is represented in the following:
Corn oil and sunflower oil contain approximately the same number of calories: A little more than 1900 per cup.
The fat in sunflower oil is about 90 percent healthy trans fat and 10 percent unhealthy saturated fat.
For corn oil, The fat content is about 85% unsaturated and 15% saturated.
This makes sunflower oil a slightly better choice from a heart health perspective.
Corn oil has a lower degree of combustion – the temperature at which combustion begins – than sunflower oil.
This makes sunflower oil a better choice for high-temperature cooking such as frying.
Sunflower oil also has less flavor, so its taste in cooking is likely to disappear along with the attributes of other ingredients.
The difference between corn oil and canola oil
The simplest difference between corn oil and canola oil is that the former is processed and extracted from corn, While canola oil is produced from the rapeseed plant.
Corn oil and canola oil are very similar when it comes to cooking.
Both are neutral in flavor, Which makes it versatile in baking and frying.
Both types of oils are liquid at room temperature due to the low saturated fat content. They do not contain carbohydrates or cholesterol because they are vegetable oils.
Both types offer the same amount of calories – 120 per tablespoon, But the composition of its fatty acids is completely different.
Canola oil is low in saturated fat and contains healthy monounsaturated and polyunsaturated fats.
Unlike canola oil, Corn oil has a slightly higher saturated fat content and anti-inflammatory polyunsaturated fats.
Corn oil consists of 13% saturated fat, 26% monounsaturated fat, and 60% polyunsaturated fat.
Which is better in cooking
When comparing them in cooking, Canola oil is the clear winner in cooking compared to corn oil.
As it has a high smoke temperature, It is therefore safe to use when frying or frying foods.
It also has a neutral flavor, so it won’t affect the taste of food like some other oils do.
When comparing canola oil and corn oil nutritionally, Canola is also the best.
It is an oil rich in heart-healthy monounsaturated fats, and omega-3, It has a high temperature of smoke and provides an ideal flavor for cooking.
Uses of corn oil in the food industry
Corn oil is widely used in the cooking processes of French fries in major fast food restaurants.
In a French study, researchers found that 69% of fast-food chains offer French fries containing corn oil.
Although corn oil was initially considered as a highly unsaturated fat it can lower blood cholesterol.
However, it contains much more heart-damaging saturated fats than canola, sunflower or safflower oils.
Corn oil is more expensive to buy for small restaurants than for other oils. Like soy oil.
For many consumers, Corn oil accounts for a modest share of the ingredients produced by corn refineries.
Corn oil is used in the food industry after removing free fatty acids and phosphoproteins from crude corn oil.
Where the corn oil refining process gives quality to cooking, Excellent frying quality and high burning degree.
Moreover,the unique chemistry of corn oil makes it an important ingredient in a range of products that are not related to cooking.
For example There is corn oil, In soap, shampoo, household cleaners, personal care products, such as cosmetics, and lubricant.
Corn oil is also a by-product of starch and corn meal makers. Thanks to its composition of fatty acids with a relatively high level of linoleic acid (58-62%).
Corn oil accounts for about 5% of U.S. edible oil consumption and has remained fairly constant over the past decade.