Non-sunflower: top 5 best and safest oils for frying foods

Iryna MelnichenkoFood
How to check vegetable oil for quality. Source: pixabay.com

Oils are a very important part of the diet. Almost every day, everyone uses different oils for cooking. It is very important to know which oils should not be used to avoid harming your body.

Cooking oil

The FoodOboz editorial team shares a list of 5 safe oils that can be used for frying foods and will not make food unsafe.

How to check vegetable oil for quality at home

Top 5

1. Avocado oil

Avocado oil is perfect for frying vegetables, meat and fish. It will protect your dish from carcinogenic substances and saturate it with nutrients without changing the taste. And in the process of frying, such oil will not acquire an unpleasant burnt flavor. And it is important to know that the smoke point is 270 °C.

Avocado oil

It is best to store it in the refrigerator or in a cool, dark place where the temperature does not exceed 5-10 degrees.

2. Coconut oil

It is more than 90% saturated fatty acids, which increases its resistance to heat. It does not spoil for a long time, and also inhibits the activity of pathogens and contains lauric acid, which improves the cholesterol profile.

Coconut oil

It also has a very pleasant taste, and to get the maximum amount of vitamins and nutrients, it is recommended to use single-pressed oil. Its smoke point: 172-230 °C.

It is also best stored in the refrigerator.

3. Ghee oil


This is ordinary butter, from which water and milk solids have been removed during the melting process. Among the beneficial components of ghee is linoleic acid, which has anti-cancer and metabolic properties. It is 65% saturated fatty acids. Smoke point: 190-250 °C. It is best stored in a hermetically sealed jar and in the refrigerator.

4. Olive oil

Olive oil

Despite the fact that saturated acids make up only 14% of olive oil, it has a high smoke point, so it can be used for frying. Cold-pressed olive oil is good for frying vegetables. Smoke point: 200-240 °C.

5. Butter

When cooking with butter, keep in mind that it can burn quickly in the pan due to its sugar and protein content, so it is best to fry it over low heat. Smoke point: 120-150 °C.

Natural butter

Store it in the refrigerator between 0 and 6 degrees. At this temperature, it can be stored for 15 days.

OBOZREVATEL also reported how to distinguish real butter from fake butter at home.

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