Corn oil properties

Edible benefits of corn oil

Characteristics of corn oil?

Corn oil is rich in polyunsaturated fatty acids (58.7% of linoleic acid) or monounsaturated (24.2% oleic acid) versus saturated (12.7% of palmitic and stearic acid.

Within polyunsaturated fatty oils, corn oil is rich in omega-6 (linoleic acid). Omega-6 is an essential fatty acid, whose importance in the health of the circulatory system is transcendental (for lowering cholesterol, preventing atherosclerosis, decreasing heart attacks.)

Corn oil is a vegetable oil with a higher proportion of polyunsaturated fats, only surpassed by walnut oil containing 63, 3% (See table of fats).

  • As most vegetable oils, it does not contain cholesterol

What is corn oil good for?

corn oilA bottle of corn oil

This oil is especially useful to eat raw or cooked, providing abundant essential fatty acids, which are those that the body can not manufacture and must take from food.

Which is the best corn oil?

The best corn oil is the one that is obtained by cold pressing of corn germ, without the intervention of heat,.

This is done by germination of corn grains and then, after it has dried, oil is extracted.

This oil is rich in vitamin E, which is a type of vitamin that is obtained through vegetable fats and is an important element for heart health and for the prevention of many degenerative diseases, since it constitutes a great antioxidant.

Properties of corn oil

It has been found that the efficacy of corn oil virgin in cholesterol reduction is much greater than that of refined oil, by the presence of a much larger proportion of phytosterols.

Corn oil has a very good taste and very good qualities. Its use can enhance the flavor of foods, especially salads, casseroles or stews.

It is also suitable for mayonnaise or desserts. It must be remembered however, that like other polyunsaturated oils (sunflower oil, soybean oil, etc..) or monounsaturated oils (olive oil, canola or peanut) it is less stable than refined (refined alters the quality of fatty acids but makes them more stable).

  • We must prevent these oils decompose in contact with sunlight or heat, so they must be stored in a cool dark place.
If you prefer corn oil to be more durable and have more resistance to turn rancid, we will choose refined corn oil. At the time of frying, as well as other oils, it is desirable to use small quantities and not to reuse it to prevent oil develop toxic substances to the body.

It has been found that corn oil has a higher resistance to oxidation than soybean oil.

Is corn oil very fattening?

We must not forget that corn oil, like other edible oils, contains a large calorific value, so we have to be prudent in abusing of it can lead to obesity problems. A teaspoon of corn oil contains about 120 calories.

To reduce fat intake, if you have obesity problems or want to lose weight, it is important that once poured into the pan, let it heat thoroughly before adding food. Thus, the food will absorb less oil.

You can choose the technique of “sauté” consisting on sauteing foods with a little oil mixed in a little water. Sauteing allows frying without food having to be soaked with a lot of oil

Beware of hydrogenated oils!

Corn oil becomes part of the composition of many vegetable margarines using this oil along with other natural vegetable oils, mainly soybean oil, olive oil or sunflower. These oils are treated with hydrogen to achieve stabilization.

As a result of this process, hydrogenated fats are formed, having improved texture, appearance and better preservation, but they act in the body as if they were saturated and, therefore, less healthy.

Although margarine does not contain much saturated fat as butter, is not recommended to be used as as pure oil. Foods that are fried with a little corn oil are healthier than those fried in butter, margarine or shortening.

Cosmetic properties of corn oil

Corn oil is used in cosmetics for the treatment of dry skin and dry hair thus it becomes part of many products prepared for this purpose. It is also used to help treat many skin conditions

Table of vegetable fats











in mg

per 100 g

Coconut oil

86 %

5,8 %

1,8 %


Palm oil

49 %

37 %

9,3 %


Salmon oil

19, 8 %

29 %

40 %


Oil of tomato seeds

19, 7 %

22,8 %

53, 1 %


Peanut oil

16,9 %

46,2 %

32 %


Soy lecithin

15 %

10,9 %

45,3 %


Soy oil

14,9 %

43 %



Sesame oil

14,2 %

39,7 %

41,7 %


Corn oil

12,7 %

24,2 %

58,7 %


Olive oil

13,5 %

73,7 %

8,4 %


Sunflower oil

10,1 %


45,4 %


Grapes seed oil

9,6 %

16,1 %

69,9 %


Walnut oil

9,1 %

22,8 %

63,3 %


Almond oil

8,2 %

69,9 %

17,4 %


punto rojoMore information on corn.

This article was endorsed by Elisenda Carballido - Dietitian nutritionist. Postgraduate in Phytotherapy and master in Nutrition and Metabolism.
Written by Editorial Botanical-online team in charge of content writing

19 March, 2021

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