Both peanut oil and canola oil provide cooks with viable fats for a range of uses including frying, stir-frying and dressing salads. The oils offer similar nutritional value.

 

Source

Peanut oil is derived from the kernels of cleaned peanuts. As a result, people with peanut allergies cannot consume products made with peanut oil. Canola oil is produced from canola seeds. The canola plant was bread from the rapeseed plant in the 1970s, but canola oil differs from rapeseed oil.

Flavor

Peanut oil from the U.S. offers a mild, refined flavor. Peanut oil from Asia, such as Chinese peanut oil, provides a noticeable peanut flavor. Canola oil offers a light, mild flavor, which allows cooks to use it in salad dressings and as a substitute for butter in recipes.

 

Smoke Point

Both peanut oil and canola oil feature high smoke points, making them ideal for deep-frying. The smoke point of oil is the temperature at which oil begins to break down, according to CanolaInfo.org. Smoke appears on the surface of the oil at this temperature.

 

Fat and Calorie Content

1 tbsp. of peanut oil contains 119 calories and 13.5 g of fat. Peanut oil contains 2.3 g of saturated fat, 6.2 g of monounsaturated fat and 4.3 g of polyunsaturated fat. One tbsp. of canola oil contains 124 calories and 14.0 g of fat. While the total caloric and fat contents are higher, canola oil contains only 1 g of saturated fat, with 8.9 g of monounsaturated fat and 3.9 g of polyunsaturated fat.

Source: http://www.chihealth.in

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