corn or peanut oil
Both oils are calorie-dense (approximately 120 calories per tablespoon) and contain primarily unsaturated fats. Corn oil is rich in linoleic acid (omega-6 polyunsaturated fat) and vitamin E, while peanut oil provides oleic acid (omega-9 monounsaturated fat) and phytosterols that support heart health.
About
Corn oil is a neutral vegetable oil extracted from the germ of corn (maize) kernels through mechanical pressing or solvent extraction, producing a light yellow to pale golden liquid. Peanut oil, also called groundnut oil, is derived from pressed peanuts (Arachis hypogaea), legume seeds native to South America, and ranges in color from pale to deep golden depending on whether it is refined or roasted. Both oils are neutral to mildly flavored and have high smoke points (410°F/210°C for refined corn oil; 450°F/232°C for refined peanut oil), making them suitable for high-heat cooking. Roasted peanut oil possesses a distinctive nutty aroma and stronger flavor profile. Corn oil contains higher levels of polyunsaturated fats and linoleic acid, while peanut oil has a more balanced fatty acid composition with oleic acid as its primary component.
Culinary Uses
Corn oil and peanut oil are widely used in frying, sautéing, and baking due to their neutral flavor and high smoke points. Corn oil is common in American cuisine for deep-frying, salad dressings, and commercial food production. Peanut oil, particularly refined versions, is prevalent in Asian cooking—especially Chinese and Southeast Asian cuisines—for stir-frying and deep-frying, while roasted peanut oil adds flavor to dressings and finishing dishes. Both oils work well in mayonnaise, vinaigrettes, and baked goods. Peanut oil's nutty character enhances Asian noodle dishes and sauces, whereas corn oil's neutrality makes it ideal when oil flavor should not interfere with other ingredients.