Sunflower and Olive Oil

It is needless to say that these two oils are the best when it comes to cooking- of course, this is truism. The main difference is found in their source. While sunflower oil is extracted from sunflower seeds, olive oil comes from olives, but both oils are used in cardiovascular and skin treatments. Although sunflower oil is the most commonly used of these two, both of them are very important based on their ingredients.

Sunflower Oil

History has it that this oil was first manufactured in 1835 in the Russian Empire. The oil is non-volatile in nature and is useful in various cooking techniques, including roasting, frying, and deep frying. Besides the cooking application, sunflower oil is useful as an emollient in cosmetic formulations: it keeps the skin healthy. It is rich in sterols, vitamin E, squalene, and methyl ketones, all of which are healthy to the body. The components of sunflower oil include the following:

  • 1 to 7% saturated stearic acid
  • 48 to 74% linoleic acid
  • 4 to 9% saturated palmitic acid
  • 14 to 40% oleic acid

Olive Oil

Olive oil is derived from the seeds of olive tree crops, which are traditionally known to come from the are around the Mediterranean Basin. Fancied for its culinary and health benefits, this oil has become an essential in the kitchen, soap manufacturing, and pharmaceuticals. It is also used as fuel in traditional oil lamps. The fat composition of olive oil is as follows:

1. Saturated Fats

  • Less than 0.6% arachidic acid
  • 7.5 to 20% palmitic acid
  • Less than 0.2% lignoceric acid
  • Less than 0.3% behenic acid
  • 0.5 to 5% stearic acid
  • Less than 0.05% myristic acid

2. Unsaturated Fats

  • 3.5 to 21% polyunsaturated linoleic acid
  • 55 to 83 % monounsaturated oleic acid
  • 0.3 to 3.5% palmitoleic acid
  • Less than 1% linolenic acid