Canola Oil vs Peanut Oil are two cooking oils with different flavor profiles and smoke points, suitable for various culinary uses such as frying, baking, and making salad dressings. Canola oil is more neutral, while peanut oil adds a nutty taste to dishes.
Canola oil is a versatile, low-saturation oil derived from the seeds of the canola plant. It has a mild flavor and a high smoke point, making it suitable for a variety of cooking methods, including frying, baking, and sautéing.
Peanut oil, also known as groundnut oil, is a flavorful oil extracted from the kernels of peanut plants. It is known for its high smoke point and is commonly used in frying, deep-frying, and many Asian dishes for its nutty taste.
Canola oil is light in flavor and texture, making it a good all-purpose oil, while peanut oil has a distinctive nutty flavor and aroma, best suited for dishes that can benefit from its taste. Canola oil is derived from rapeseed, and peanut oil is extracted from peanuts. In terms of health aspects, canola oil is lower in saturated fats compared to peanut oil.
Canola oil's high smoke point and neutral taste make it ideal for frying foods like french fries or chicken, where you don't want to add additional flavor to the food. It's also more cost-effective for large volume frying. Peanut oil is a favorite for deep-frying and stir-frying, especially in Asian cuisine. Its high smoke point and rich flavor enhance dishes like tempura, spring rolls, and stir-fried noodles.
Due to its mild flavor, canola oil is excellent in baked goods like muffins, cakes, and bread, where it contributes moisture without affecting the taste. Peanut oil can be used in baking recipes where a nutty flavor is desired, such as in some cookie or brownie recipes, but it is less common due to its stronger flavor profile.
Canola oil's light texture and neutral taste make it a great base for salad dressings and mayonnaise since it doesn't overpower the other ingredients. Peanut oil can be used in salad dressings where a bold, nutty flavor is beneficial, such as in a dressing for an Asian-style slaw or noodle salad.
Both Canola and Peanut oils are low in trans fats and high in monounsaturated fats, making them a healthier choice compared to oils with higher saturated fat content.
| Nutrient | Canola Oil ( per Tablespoon ) | Peanut Oil ( per Tablespoon ) |
|---|---|---|
| Fat | 14g | 14g |
| Protein | 0g | 0g |
| Calories | 124 | 119 |
| Cholesterol | 0mg | 0mg |
| Saturated Fat | 1g | 2g |
| Monounsaturated Fat | 8g | 6g |
| Polyunsaturated Fat | 4g | 4g |
Yes, canola oil can be used as a substitute for peanut oil in frying due to its high smoke point and neutral taste.
Both oils have their health benefits. Canola oil is lower in saturated fat than peanut oil, making it a slightly healthier option in terms of heart health.
Yes, peanut oil has a distinctive nutty flavor that can enhance the taste of dishes, particularly in Asian cuisine.
Canola oil has a smoke point of about 400°F (204°C), while peanut oil's smoke point is slightly higher, around 450°F (232°C).
People with peanut allergies should avoid peanut oil, especially cold-pressed, extruded, or expelled peanut oil, which contain peanut protein and can trigger an allergic reaction.
