Coconut Oil vs Vegetable Oil: Which is Better?
The debate around what is better for cooking and baking, coconut oil or vegetable oil, has been simmering for years. Depending on whom you ask, the answer can widely vary, as both have great benefits, though potential drawbacks.
Benefits of Coconut Oil
Coconut oil contains a unique combination of fatty acids, including:
- Caprylic acid
- Capric acid
- Lauric acid
These fatty acids are responsible for many of the health benefits, including potentially fighting infections, reducing inflammation, providing an energy source, and more. It has been used for centuries for its antimicrobial properties, and lately there has been a surge in using it topically to moisturize skin and hair.
Benefits of Vegetable Oil
Vegetable oils are made from many different sources, including:
- Canola
- Soybean
- Sunflower
The fatty acid content is similar to coconut oil, but vegetable oil provides more polyunsaturated and monounsaturated fatty acids. This can be beneficial for heart health, and makes for an excellent choice for baking or sautéing.
Comparing Coconut Oil and Vegetable Oil
When it comes to which oil is better, it is hard to pick a clear winner. Both are high in beneficial fatty acids, and can be used to add flavour and moisture to baking. Coconut oil is slightly lower in calories and fat, but vegetable oil has less saturated fat.
If you are looking for a healthier option, it would be best to opt for a vegetable oil, as coconut oil is comprised of mainly saturated fats. If you are looking for something to add flavour and a richer texture to baking, coconut oil is a better choice. The best option is to use both, alternating depending on the dish.
Whichever oil you choose, cook with it sparingly, and always opt for the healthier option.
