Why use grape seed oil in cooking?

Sarah Krieger
Nutrition & Dietetics
Grapeseed oil is a heart-healthy oil that is friendly to heat (smoke point of 485 -- very high!). It's an oil to use in salad dressings or cooking with it in dishes where you want nutrition (in all recipes!), but without an overbearing taste. So it is ideal for sauteeing and baking as well as in marinades.

Like other vegetable and fruit oils, grapeseed oil is not hydrogenated, so there is no trans fat, it is low in saturated fat, no cholesterol and has no sodium. It also is a good source of vitamin E and may increase blood levels of HDL cholesterol. All oils have calories, however, so at 100-120 calories per tablespoon, use all oils sparingly. Most of the grapeseed oils come from crushed grape seeds from wine-making vineyards, so the grapes are being used to the max without additional growing of a food. This is good news for our land! So give grapeseed oil a try for a nice change of pace from canola, corn or vegetable oil.
Jackie Newgent
Nutrition & Dietetics
Grapeseed oil has a high smoke point. That means you can use it for all cooking purposes, even high heat sautéing or stir-frying. It has a very mild flavor -- which means it’s quite versatile and won’t impart any unwanted taste in sweet or savory cuisine. Plus, it’s low in saturated fat and provides valuable antioxidants and vitamin E.

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Cooking & Health

Cooking & Health

Most Americans don't prepare meals from scratch, and many eat out frequently. Reconnecting with food by cooking it can improve not only taste but health. How you cook can make a difference not only to taste, but nutrition. Boiling ...

broccoli or cabbage can destroy antioxidants. Microwaving or cooking on a griddle can preserve them. Stir-frying can be a good, quick way to prepare food too. Frozen and fresh vegetables have similar nutrient levels (not always similar taste). Canned foods do not. Some foods require adequate cooking time to ensure safety. If you think you don't have time to cook, a little planning can go a long way. Veggies may be pre-cut when time permits, and beans or pasta can be prepared in advance without loss of flavor or nutritional value. Many recipes may be modified to lower fat or sugar variations.

Important: This content reflects information from various individuals and organizations and may offer alternative or opposing points of view. It should not be used for medical advice, diagnosis or treatment. As always, you should consult with your healthcare provider about your specific health needs.