Which is healthier (and which should I cook with)?

In case you missed it, not all cooking oil is created equal. When it comes to comparing the pros and cons of the different options, however, it can be quite tricky. Take grapeseed oil versus olive oil, for example. Can they be used interchangeably? And is one better for you than the other? We did some digging and got the full scoop on these two pantry staples, and the good news is that they’re both really good for you. Better yet, our grapeseed oil and olive oil guide will tell you everything you need to know about the health benefits and best uses for both.

Grape seed oil vs. olive oil: health benefits

Grapeseed and olive oil have very similar nutritional profiles, including the same fat and calorie content (13.5 grams of fat and 120 calories per tablespoon). The main distinction between the two is that grape seed oil is rich in polyunsaturated fats, while olive oil contains a higher amount of monounsaturated fats. Grapeseed oil also contains more vitamin E than olive oil, providing 27 percent of the daily value, compared to 13 percent found in olive oil. Still, it’s fair to say that olive oil and grapeseed oil are neck and neck when it comes to health benefits—that is, because research suggests that both fats are believed to polyunsaturated and monounsaturated, unlike saturated fats, significantly reduce the risk of heart disease.

In fact, a 2014 study published in Lipids in health and disease concluded that the monounsaturated fat found in olive oil, specifically, contributed to “an overall reduction in the risk of all-cause mortality (11%), cardiovascular mortality (12%), cardiovascular events (9 %) and stroke (17%).” As for grape seed oil, this 2010 studypublished in PLoS Medicine, concluded that replacing saturated fat with the polyunsaturated fat found in seed oil is associated with an “overall risk reduction” of 19 percent for coronary heart disease. Takeaway food? While grapeseed oil will give you a higher dose of vitamin E, both types of oil have health benefits, so there’s really no reason to play favorites (at least in this sense).

Grape seed oil vs. olive oil: cosmetic uses

Grapeseed oil and olive oil are frequently used in skin and hair care products because they are rich in antioxidants, compounds that help defend against cell damage, reduce inflammation and fight the signs of aging, both inside and out. Both types of oil also have natural moisturizing properties that help protect the skin’s barrier and leave the epidermis silky and smooth. As such, grape seed and olive oil can also be found in hair serums that help revive dehydrated hair. No need to splurge on expensive products, however, you can enjoy the beauty benefits of these oils by simply adding a couple of drops to your favorite body lotion or shampoo. That said, it’s worth noting that olive oil is mildly comedogenic (meaning it can clog pores), while grapeseed oil is thought to be non-comedogenic, so if you have acne-prone skin, it would be wise to only do your face. with the latter.

Grape seed oil vs. olive oil: taste

In terms of flavor profile, the difference between grape seed oil and olive oil is quite pronounced. In fact, grape seed oil has such a mild and neutral flavor that it’s unlikely to make any impression on your palate, while the rich flavor of olive oil, which can range from fruity to spicy, it does a lot to improve a dish. For this reason, grapeseed oil and olive oil are best suited for different functions in the kitchen (but we’ll talk about that later).

Grape seed oil vs. olive oil: kitchen uses

The skin-boosting benefits of grape seed and olive oil only require topical application, but if you want to reap the rewards of the heart-healthy unsaturated fats found in both, you’ll need to know how to use the best in the kitchen. Let’s start with the smoke point (that is, how much heat an oil can withstand before it starts to burn). Grapeseed oil wins this competition with an impressively high smoke point of 420℉, compared to olive oil’s slightly lower smoke point of 375℉.

However, smoke point alone does not provide a complete picture, as research suggests that the health-enhancing polyunsaturated fats found in grape seed oil are actually quite unstable when exposed to at high temperatures repeatedly or for extended periods of time, and once these polyunsaturated fats. they start to degrade (i.e. oxidize) and are no longer very good for you. As such, grapeseed oil is best in quick-cooking, high-heat dishes such as stir-fries. It’s also an excellent candidate for baked goods, salad dressings, pasta sauces, and other recipes that benefit from a neutral cooking oil.

When it comes to olive oil, there’s a good chance you’re already very familiar with what this culinary workhorse can do. Since olive oil burns at high temperatures, it is not a good choice for frying. That said, the monounsaturated fats found in olive oil are much more stable than their polyunsaturated cousins, so there’s little health risk associated with using the stuff for high heat cooking . As such, you can rely on olive oil for both stir-frying and stir-frying, as well as baked goods, pasta sauces, salad dressings, and pretty much anything else you can think of. . In addition to its considerable cooking potential, high-quality olive oil is also a favorite choice of chefs for drizzling all kinds of finished dishes, thanks to its rich and complex flavor profile.

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