At a glance
Summary
Peanut oil is a processed culinary ingredient that is high in omega-6 fatty acids, which can promote inflammation if consumed excessively. The refining process often involves high heat and chemicals, potentially degrading its nutritional quality. While it contains added vitamin E, it lacks the beneficial monounsaturated fats and antioxidants found in healthier oils like olive or avocado oil.
Key ingredients 3
Dl-tocopheryl acetateNeutral
Dl-tocopheryl acetate is a synthetic form of vitamin E used as an antioxidant to preserve the oil. It is stable and helps extend the shelf life of the product. However, it does not provide the same bioavailability as natural vitamin E forms.
Benefits
Acts as an antioxidant to help preserve the oil and prevent rancidity.
Dl-tocopherolNeutral
Dl-tocopherol is another synthetic form of vitamin E used to stabilize and preserve the oil. It is less effective than natural tocopherols in terms of antioxidant activity. This ingredient is commonly used in processed foods to prevent oxidation.
Benefits
Provides antioxidant properties that help maintain the oil's freshness.
Peanut oilBad
Peanut oil is classified as a seed oil, which is high in omega-6 fatty acids that can promote inflammation when consumed in excess. The extraction and refining process often involves high heat and chemicals, which can degrade the oil's nutritional quality. Compared to other oils like olive or avocado, peanut oil lacks beneficial monounsaturated fats and antioxidants.
Risks
High omega-6 content may promote inflammation and contribute to an imbalanced fatty acid profile.
Processing
Processed Culinary Ingredients
Get the full breakdown in the Scout appTake Scout shopping
Scan any product to see lab results, healthy alternatives, and your personalized analysis.
Download on theApp Store GET IT ONGoogle Play