Sunflower seed oil: straw yellow in color, it is produced by processing the seeds of the flower; it contains polyunsaturated and monounsaturated fatty acids, in particular oleic acid, important for heart health. Suitable for frying vegetables because it is particularly resistant and stable at medium high temperatures (120 -150 °C), although the best option remains peanut seed oil.
Flaxseed oil: an excellent source of omega-3, flaxseed oil is consumed fresh and raw, excellent for seasoning salads and vegetable dishes. Be careful with storage: it should be kept in the refrigerator to prevent it from becomingPeanut oil: produced from the fattiest part of the seeds, peanut oil has a sweet and pleasant flavor and is the most suitable for frying.
Corn oil: not really a seed oil but rather a “grain” oil, corn oil is rich in vitamins, beta-carotene and substances beneficial for the heart. Recommended uses: raw to season salads and cold dishes, cooked for pan-fried dishes that do not require excessive temperatures.
