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Olive vs. Avocado Oil: Which Healthy Fat Wins?
20 Nov
Summary
- Both oils are rich in oleic acid, beneficial for heart health.
- Avocado oil boasts a higher smoke point, suiting high-heat cooking.
- Each tablespoon contains about 120 calories, necessitating portion control.
Olive and avocado oils are recognized for their excellent fat content and antioxidant properties. Both are rich in oleic acid, a monounsaturated omega-9 fatty acid beneficial for cardiovascular health, offering a healthier alternative to other fats.
A key difference lies in their smoke points. Avocado oil, with its higher smoke point, is generally more stable and suitable for high-heat cooking methods like sautéing and stir-frying. Olive oil, while versatile, is best used for lower-heat applications due to its lower smoke point.
Both oils are calorie-dense, with approximately 120 calories per tablespoon, advising moderate consumption. Their nutrient profiles, including beneficial compounds like phytosterols and antioxidants, contribute to their overall health advantages, making them valuable additions to a balanced diet.
