Three cooking oils in the quality check

A little kitchen science: Three cooking oils in a quality check

One look at the oil shelf in the supermarket - confusion. There is so much choice. Which is the best? And which one is suitable for what? We introduce you to three of the most popular oils and reveal their advantages and disadvantages.

via Anna-Lisa

03/19/2018, 10:53

Olive oil is particularly suitable for refining salads

Rapeseed oil

It is the most popular cooking oil in Germany. In terms of unsaturated fatty acids, it is also the healthiest oil: it contains an ideal ratio of omega-3 to omega-6 fatty acids, as well as plenty of vitamin E. Do not use cold-pressed rapeseed oil for frying - it decomposes above 140 degrees.

Olive oil

Not as good as rapeseed oil in terms of the ratio of unsaturated fatty acids. Best suited for salads, not for frying.

Sunflower oil

It contains a lot of omega-6 fatty acids, but these inhibit the effect of the very healthy omega-3 fatty acids in the body and make the oil less heat-stable. A tasteless all-rounder, only unrefined sunflower oil scores with extra vitamins.