Corn oil is among the important vegetable oils for a healthy diet. Corn oil contains 56% polyunsaturated fat, 31% monounsaturated fat and 13% (saturated fat). Therefore, it lowers cholesterol in the blood. Corn oil contains high amounts of polyunsaturated fatty acids instead of saturated fats.
Corn oil is an effective vegetable oil for lowering blood cholesterol levels. Corn oil offers high levels of polyunsaturated fats to replace saturated fats. Polyunsaturated fats lower blood cholesterol levels. Corn oil contains about 60% polyunsaturated, 30-35% monounsaturated and 10 to 15% saturated fats. The U.S. Food and Drug Administration has confirmed the benefits of corn oil while presenting the benefits of unsaturated fats in reducing heart disease.
The most studied property of corn oil is its ability to lower LDL blood cholesterol when taken within limits. In addition to containing plenty of vitamin E, it is also rich in vitamins A, B and K, as well as calcium, potassium, magnesium, phosphorus, zinc, iron and copper minerals. Corn, which is a very good source of energy, gives energy to the body and mind. It relieves fatigue. It softens the intestines and reduces stomach complaints.
Corn oil contains approximately 60% polyunsaturated, 25-30% monounsaturated and 10-15% saturated fats. Omega 6 (linoleic acid) is found in sunflower, corn, soy and grain products. It helps regular blood circulation. It helps to reduce the risk of heart diseases and to establish a strong defense system against infections.
Corn oil is recommended for frying, baking and deep frying recipes. Due to its rich taste and high vitamin content, it can be used in the preparation of salads, sauces and mayonnaise. In industrial applications, it is used as a durable and reliable frying oil in the snack food industry.
Corn oil is distinguished from other vegetable oils with its high content of main fatty acids (56%), vitamin E, phytosterols and other important components such as Q9 and Q10 coenzymes.
International Journal of Biological Sciences 2009,5(7):706-26
Corn.org 2009 (PDF)