John Myers
When looking for the optimal fats for a healthy diet, the question often arises as to which oil is best for cooking and frying. Health-conscious people are also concerned with whether olive oil, rapeseed, or sunflower oil is healthier. We have the answers to your questions.
Sunflower Oil: Healthy or Unhealthy?
Long decried as fattening foods, high-quality oils in particular now enjoy a good reputation among nutrition-conscious people. The omega-3 fatty acids in particular have underpinned this positive image, but many people also value vegetable oils as a source of vitamins. Which edible oils are particularly healthy also depends heavily on their area of application. The valuable linseed oil is only suitable for cold dishes, as is pumpkin seed oil. Sunflower oil, on the other hand, is healthy for frying because it has a high smoke point, which means it can be heated to high temperatures. Here it is clearly ahead of cold-pressed olive oil and rapeseed oil – the expert explains the details in the article “Which oil is best for frying?” out.
Fatty acids and vitamins in sunflower oil
But what is actually in sunflower oil? When it comes to fatty acids, mainly the polyunsaturated and monounsaturated variants, as well as a lot of vitamin E. When it comes to the much-cited ratio of omega-6 to omega-3 fatty acids, it performs poorly: nutrition experts recommend a ratio of at least 5:1, but sunflower oil contains almost exclusively omega -6 fatty acids. For comparison: With rapeseed oil, the ratio is around 2:1. The German Society for Nutrition (DGE) therefore also recommends using rapeseed oil and using sunflower oil sparingly.
