Olive oil and grapeseed oil are often used for similar purposes and in similar types of recipes, but there are plenty of differences between the two. Olive oil, obviously, is extracted and processed from olive fruits, while grapeseed oil is a byproduct from winemaking. Both can be used in many of the same circumstances, but they will have some taste differences and other properties that clearly differentiate them from each other.
Here’s a quick overview of what you should know about how olive oil and grapeseed oil in Ohio stack up against each other.
Fat and calories
Olive oil and grapeseed oil each contain about 120 calories per tablespoon. They are also close to equal in their fat content, hovering around 13.6 grams per tablespoon, which is good for 21 percent of the daily recommended value. Saturated fat comes in slightly higher for olive oil (1.9 grams) than grapeseed oil (1.3 grams).
Types of fats and fatty acids
While the fat count is roughly the same across each type of oil, the types of fats that make up those counts are different. In olive oil, the fat content primarily comes from monounsaturated fats. This accounts for about 9.85 grams of the 13.6 per tablespoon, versus 2.19 grams for grapeseed oil. Monounsaturated fats help the body to improve its metabolism, and protect and insulate the body against certain health problems.
Grapeseed oil, meanwhile, contains more polyunsaturated fatty acids, coming in at about 9.5 grams versus 1.42 grams for olive oil. Polyunsaturated fats are also essential fats for normal body function, but because they are not made naturally in the body, they must come through your diet. Polyunsaturated fats also help bolster immune systems, and improve nervous system function, blood pressure and blood clotting.
This means grapeseed oil is likely to have a higher count of omega-3 and omega-6 fatty acids, both of which are polyunsaturated fats. You can easily find omega-6 acids in other types of foods, but omega-3 acid sources are not quite as common. For the best health results, both should come in relatively equal amounts in your everyday diet.
Olive oil actually has more omega-3 fatty acids than grapeseed oil, but grapeseed oil far outweighs olive oil when it comes to omega-6 fatty acids.
Neither olive oil nor grapeseed oil contains cholesterol, but both provide vitamin E in strong doses, which is beneficial for protecting cells against possible damage. Olive oil features 8.1 micrograms of vitamin K, which is crucial for blood clotting, versus none at all for grapeseed oil. Adults should get between 90 and 120 micrograms of vitamin K in their diets.
Finally, it’s important to know the differences in flavor between the two types of oils so you can better predict how they will affect the dish you’re making. Grapeseed oil is mild and light, which makes it ideal for subtly flavored foods, baking and salad dressing. Olive oil can be much more pungent, but the more refined it is, the less obvious the taste will be. Olive oil is great for salad dressings and dipping breads.
For more information about cooking oils in Ohio, contact Olivamed LLC today.
Categorised in: EVOO