Healthy Food Database
Vegetable Oil
Refers to any oil made from a vegetable source such as plants, nuts or seeds. Includes varieties such as almond oil, rapeseed oil, olive oil, corn oil and many more. Mainly found in supermarkets or sold in bulk for commercial application; a cheaper grade blended oil with fewer health benefits than cold pressed extracted oils.
Note: Although generally low in salicylates/amines, some varieties of vegetable oil have preservatives that may mimic adverse reactions, so are best avoided by those with sensitivities.
Category: Oil
In Season:
all year
To Buy:
Usually sold in a blend of oils simply labelled as vegetable oil for convenience. Best to invest in a higher quality oil, for example, extra virgin olive or low flavour grapeseed oil.
Note: Different blends of vegetable oils may have varying salicylate or amine levels.
To Store:
Store in a pantry or fridge.
Tips & Tricks:
If using vegetable oil for deep frying, never reuse it. Reheating oils causes them to go rancid, creating free radicals.
Cooking Tips:
Nutrition per 1 Tablespoon:
Monosaturated Fat , g:
8.1
Benefits the Following Health Conditions:*
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.