Grapeseed Oil

Name: Grapeseed oil, extracted from the seeds of grapes (Vitis vinifera and related species).

Description

Grapeseed oil is a byproduct of winemaking: for centuries the seeds left over from pressing grapes for wine were simply discarded, but modern extraction methods made it practical to press them for a light, neutral-flavoured cooking oil, turning what was once agricultural waste into a marketable product.

Main nutrition value

Like all pure oils, grapeseed oil is essentially 100% fat and around 884 kcal per 100g. It is particularly high in polyunsaturated fat, around 70% of its total fat, mostly the omega-6 fat linoleic acid, with about 16% monounsaturated and 10% saturated fat. It has a moderately high smoke point around 216°C (421°F).

How best to be consumed

Grapeseed oil's light taste and moderate smoke point suit a range of everyday uses.

1. Use in salad dressings and mayonnaise, where its light, neutral flavour won't overpower other ingredients.
2. Use as a base for infusing oils with garlic, rosemary or other herbs and spices.
3. Use for moderate-heat sautéing, keeping in mind its smoke point is lower than oils like avocado or peanut.
4. Balance its high omega-6 content by getting omega-3 fats elsewhere, such as from oily fish or flaxseed.

Overconsumption could cause…

As with corn oil, grapeseed oil's high omega-6 content is worth keeping in mind if it becomes your main cooking fat.

1. A skewed omega-6 to omega-3 ratio if it makes up most of your dietary fat, alongside other high-omega-6 oils.
2. Excess calorie intake if used generously, since a tablespoon carries well over 100 kcal.

GroupsPlant/Fruit OilsGrape family (Vitaceae)High saturated fatLow sodium

Related foodsAvacado OilFlaxseed OilMustard OilPalm OilRice Bran OilSesame Oil

Wikipedia — Grape seed oil, used for production and fatty acid composition: https://en.wikipedia.org/wiki/Grape_seed_oil