In this brief guide, we will answer the query, “Corn oil vs vegetable oil: Which is better?” We will also discuss the different uses of corn oil and vegetable oil and how they differ from each other.
Corn oil vs vegetable oil: Which is better?
There’s no correct answer for this as both these oils have different unique properties that make them stand out from the rest. You can choose which one of these works best for your recipes depending on their properties.
Corn oil, often known as “maize oil,” is a type of oil derived from corn kernels. It is dark yellow and has a mellow, roasted flavor. Because it has a large amount of saturated fat and a low amount of beneficial fat, many people consider it to be unhealthy.
Most maize oil producers extract the oil from corn kernels using a chemical (i.e. a solvent) and then refine it using an alkali treatment. The final process is distillation, which eliminates the wax and odor from the oil. This method is less expensive and faster than mechanical extraction.
Vegetable oil, on the other hand, is a blend of any plant-based oil. Generally, sunflower, soybean, and safflower seeds are used to extract the oil using either a typical oil mill or a chemical such as a solvent. Then the extracted oil goes through purification. Because of the abundance of its raw materials, vegetable oil is highly economical and widely used all over the world.
What are corn oil and vegetable oil used for?
Because of its high smoke point (450°F), maize oil is ideal for pan-frying and baking (e.g. cornbread, fudge cake, moist cake), but it is not suitable for low-heat cooking. It is also the primary ingredient in the production of margarine. Besides, it is also used to make soap, paint, inks, pesticides, and biodiesel.
On the other hand, vegetable oil can be used for almost anything. Because of its high smoke point (428°F on average), it is ideal for frying (both pan-frying and deep-frying). Because of its mild flavor, it can also be used as a shortening in baked goods and as a component in salad dressings and margarine.
It should be noted, however, that vegetable oil is not suggested for drizzling due to its lack of flavor. Furthermore, vegetable oil is utilized in the manufacturing of candles, paint, detergents, shoe shiners, varnishes, and corrosion inhibitors.
How are corn oil and vegetable oil different?
Corn oil and vegetable oil are comparable in many ways, but they also have many contrasts including the composition of fat, nutrient composition, and smoke point. Let us discuss them in detail:
Composition of Fat
Choose canola-based vegetable oils for the best health advantages because they have the highest concentration of cholesterol-lowering monounsaturated fat (62%) and the lowest concentration of artery-clogging saturated fat (7%). Corn oil and soybean oil both have 25% monounsaturated fat, however, soybean oil has 15% saturated fat compared to corn oil’s 13 percent.
Although the fat and calorie content of all vegetable oils is comparable, the vitamin content varies. Soybean oil has the most vitamins, with each tablespoon providing 6% of the recommended daily intake for vitamin E and 32% of the daily requirement for vitamin K.
Canola oil ranks second in vitamin content, with each tablespoon delivering 12% of the DV for vitamins E and K. The same proportion of corn oil has 10% of the daily value for vitamin E but no vitamin K. Vitamin K is required for blood clotting, and vitamin E functions as an antioxidant to protect your cells from free radicals.
Smoke point and use
Cooking oils at too high a temperature produces hazardous fumes and free radicals, which can injure your cells. If you’re cooking at high temperatures, you’ll need oils with a high smoke point. Vegetable oils are more refined and, as a result, have a higher smoke point than less refined oils. This makes them appropriate for baking, frying, sauteing, and marinating.
Canola oil has a medium-high smoke point, therefore use it in the same ways as vegetable oil, but don’t heat it above medium. Because of their lower smoke points, corn and soybean oil are ideal for sauces, low-heat baking, and light sauteing.
In this brief guide, we have answered the query, “Corn oil vs vegetable oil: Which is better?” We have also discussed the different uses of corn oil and vegetable oil and how they differ from each other.