Peanut oil: A cooking alternative

peanut oil being poured in panOlive oil is about to get a lot pricier for Canadian consumers – by about 25%. And, because olive oil is a staple in Canadian kitchens, grocery retailers will likely be getting questions from consumers about a more cost-effective, but nutritionally comparable swap for olive oil. Enter: peanut oil.

Peanut oil is nutrient-dense, versatile and has a neutral, yet slightly nutty, flavour that works for a variety of dishes. Interested in making the switch to peanut oil? Check out the facts:

Peanut oil is:

  • Free of trans-fats and cholesterol
  • A source of vitamin E, 11% of the recommended daily intake (RDI), which promotes good heart health
  • A major source of the heart-healthy antioxidant resveratrol, that has been shown to lower risk of stroke and heart disease
  • Perfect for high-heat cooking, especially for stir-frys and sautéing
  • Neutral in flavour, making it ideal for cooking. Additionally, peanut oil does not absorb the flavour of other foods cooked in the oil

If thinking of including peanut oil in a restaurant or foodservice setting, it’s important to note that refined peanut oil (as opposed to cold pressed or extruded) does not contain the protein that causes allergic reactions, although it’s recommended that those with peanut allergy should avoid peanut oils as a best practice.