Searching for an ingredient you can use to substitute peanut oil? While vegetable oil is a great option, there are several other alternatives to try too. Whether you’re allergic, fresh out or not willing to fork out for the stuff (peanut oil is on the pricey side,) here, we’ve put together a list of seven replacement oils you probably have in the pantry already.
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What is peanut oil?
Peanut oil (sometimes referred to as groundnut oil or arachis oil) is a type of vegetable oil that’s derived from the edible seeds of the peanut plant. For the most part, it’s used for culinary purposes, although you may occasionally find it in some soaps, aromatherapy products and pharmaceuticals.It comes in three varieties: cold-pressed, which results in a sweet, deep yellow oil with a pleasant nutty aroma. Refined, which is lighter yellow, more neutral-tasting oil devoid of allergens and impurities. And roasted: a far richer oil with an intense deep hue that’s best used for finishing dishes, i.e. drizzled over a meal or added to a dressing or sauce. Because of its high smoke point (227°C) and neutral taste, peanut oil is an excellent choice for sautéing and deep-frying. Plus, unlike many other oils out there, peanut oil doesn’t absorb the taste of the food it cooks. This means you can fry different items at the same time and they will each retain their own unique flavour. Peanut oil is mostly made up of ‘good’ monounsaturated fats, which have been proven to help prevent heart disease and lower cholesterol. Just one tablespoon boasts 11 per cent of the recommended daily intake of Vitamin E, an antioxidant that keeps the immune system strong, protects the body from free radical damage and lowers blood sugar levels. Peanut oil does, however, contain high amounts of linoleic acid, a type of omega-6 fatty acid, as well as small amounts of saturated fat called palmitic acid. These fats tend to cause inflammation in the body and may increase the risk of various diseases if consumed too often.That said, the 2005 US Dietary Guidelines recommend keeping “total fat intake between 20 to 35 percent of calories, with most fats coming from sources of polyunsaturated and monounsaturated fatty acids, such as fish, nuts, and vegetable oils,” such as peanut oil. In addition, the American Heart Association advises, “most of the fats you eat should be the “better” fats – monounsaturated or polyunsaturated fats.” Vegetable oils (e.g. canola oil, olive oil, peanut oil, sunflower oil), avocados, nuts, seeds and seafood are recommended sources of these fats.Provided it is stored in a cool, dry place away from sunlight, peanut oil has an extensive shelf life. The cold-pressed variety can last for a year, while refined peanut oil will stay fresh for 18 months.RELATED:Spicy peanut prawn noodlesWhat are the best substitutes for peanut oil?
1. Canola oil 2. Sunflower oil3. Grapeseed oil4. Vegetable oil 5. Walnut oil6. Almond oil7. Safflower oil1. Canola oil
2. Sunflower oil
3. Grapeseed oil
4. Vegetable oil
5. Walnut oil
6. Almond oil
7. Safflower oil
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