Avocado Oil vs. Olive Oil: What Is the Difference?

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YOU HAVE A LOT OF options when it comes to which oil to use when making salad dressings, baking, roasting and in any other kind of cooking that requires a source of fat. While there are many oils to choose from, not all offer the same health or flavor options. Two of the healthiest options are olive oil and avocado oil. But which one is better? Well, that depends on what you’re aiming to do with it.

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What Is Olive Oil?

Olive oil is one of the most widely used oils in cooking in the U.S. It’s made from pressed olives, which are small stone fruit produced by a tree native to the Mediterranean region. As such, olive oil is a cornerstone component of the Mediterranean diet. It’s used to dress salads, in cooking vegetables and meat and even in some baking.

The U.S. Department of Agriculture reports that one tablespoon of olive oil contains:

Calories: 120.

Protein: 0 grams.

Carbohydrates: 0 grams.

Fiber: 0 grams.

Sugars: 0 grams.

Fat: 14 grams.

Monounsaturated fat: 10 grams.

Polyunsaturated fat: 1.8 grams.

Saturated fat: 2.2 grams.

Cholesterol: 0 milligrams.

Sodium: 0 milligrams.

[ SEE: Camelina: The Heart-Healthy Oil You’ve Never Heard Of. ]

What Is Avocado Oil?

Avocado oil is pressed from avocados, which are also a stone fruit native to Mexico and Central America. The U.S. Department of Agriculture reports that a tablespoon of avocado oil contains:

Calories: 124.

Protein: 0 grams.

Carbohydrates: 0 grams.

Fiber: 0 grams.

Sugars: 0 grams.

Fat: 14 grams.

Monounsaturated fat: 10 grams.

Polyunsaturated fat: 2 grams.

Saturated fat: 2 grams.

Cholesterol: 0 milligrams.

Sodium: 1 milligram.

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