olive oil vs. grape seed oil
I’m back! The wedding weekend was phenomenal–absolutely picturesque. I was going to do my traditional wedding weekend recap today, but some of my photos are on my husband’s phone. Expect a good summary tomorrow!
This morning one of my clients asked me about grape seed oil and if it’s better to use for cooking than olive oil. I had to be honest, I knew the oil was good for the skin, but I really didn’t know about cooking with it. I thought I’d share my research with you so you can know the difference as well!
So what is the grape seed and where does the oil come from?
It’s pretty self-explanatory. The seeds of the grape are pressed into an oil and bottled up for your enjoyment. Any questions?
How does it compare to olive oil?
Calorically speaking, olive oil and grape seed oil are virtually identical. The total fat content is identical as well, but the main difference is the composition of fats. Olive oil is high in monounsaturated fat; grape seed oil is high in polyunsaturated fat. Polyunsaturated fat is actually kind of controversial as it contains high levels of omega-6 fatty acids, a compound that is crazy abundant in our daily diets. We, as a whole, need to really dial back on omega-6’s and dial up on omega-3’s, so grape seed oil can often be a setback towards the omega balance that we need.
You can find more information on omega-3’s and why they rock over here.
Grape seed oil packs an extra punch of vitamin E, a compound that is beneficial for your immune system. It is also anti-inflammatory, great for skin.
Grape seed oil has a higher smoke point, making it more suitable for cooking at higher temperatures than olive oil.
In my personal opinion, I don’t think switching from olive oil to grape seed oil will dramatically change your life and your health. In fact, I think I’d suggest staying with olive oil due to the omega-6 content of grape seed oil.
Have any of you used grape seed oil? Did you like it? Notice a difference?
photo credit: Soft Spoken