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Seed oil: varieties and properties

Seed oil: varieties and properties

We have often dealt with aspects related to extra virgin olive oil, its by-products and uses, but on the world oil market there is also that of seeds. The latter is present in many varieties and derives mainly from the processing of seeds such as sunflower or peanut.

To obtain seed oil, there are mainly two extraction methods: chemical and mechanical. The chemical extraction process involves the use, like pomace oil, of a chemical solvent; the second process instead is based on the pressing of the seeds. Furthermore, the first extraction involves the loss of all the nutritional properties of the seeds, while the second extraction keeps them unchanged.

How many seed oils are there?

As mentioned in the introduction, there are various types of seed oils, based on the plant used. The types of oil differ from each other in some nutritional aspects, while they maintain some common characteristics. The most famous and popular variety is certainly sunflower oil, followed by peanut oil. Linseed oil is certainly less famous; instead hemp oil is emerging. In Japan, we cannot ignore rice oil and mistreated palm oil.

Properties of the various oils

Most seed oils have a higher amount of omega 3 and omega 6, compared to olive oil. The presence of these fats make seed oils particularly digestible and bring significant benefits to our body. Some examples may be Vitamin E present in peanut oil, where cholesterol is completely absent, or corn oil which is rich in polyunsaturated fats, finally sunflower oil would be able to reduce triglycerides in the blood.

How to use seed oil in the kitchen

The variety of seed oils present in the Lovascio oil mill will satisfy your every need. In fact, thanks to the advice of Alessandro Lovascio, you can choose the best seed oil to season your raw dishes, to fry, season the cooked vegetables or prepare a delicious home made mayonnaise.