Grapeseed Oil: Neutral-Taste Workhorse Rich in Vitamin E
One tablespoon delivers 120 kcal, 14 g mostly poly-unsaturated fat and 26 % DV vitamin E—and its 216 °C smoke point handles quick sautéing with ease.
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From Wine Waste to Versatile Oil
Pressed from the seeds left after wine making, **grapeseed oil** offers a clean, almost flavour-free profile that lets spices and ingredients shine.
Nutrition per Tbsp (14 g)
|Calories|Fat|Sat.|Mono|Poly|Omega-6|Omega-3|Vitamin E|
|---|---|---|---|---|---|---|---|
|120 kcal|14 g|1.3 g|2.2 g|9.5 g|9.4 g|0.1 g|3.9 mg (26 % DV)|
Why Grab a Bottle
- **Neutral flavour**: great base for infused oils, mayo & baking.
- Moderate **smoke point (≈ 216 °C)** handles sauté, oven-roast and shallow fry.
- Supplies **tocopherols (vit E)**—natural antioxidant for skin & oil shelf-life.
- Light texture emulsifies dressings without waxy mouth-feel.
Drawbacks & Caveats
- **Very high omega-6 : 3 ratio**; balance diet with omega-3-rich foods.
- Poly-unsaturates oxidise faster than mono- or saturated fats—store cool & dark, don’t reuse many fry cycles.
- Most commercial oil is **hexane-extracted**; choose *cold-pressed* if you want solvent-free.
Smart Kitchen Uses
- Whisk 3 Tbsp oil + 1 Tbsp vinegar for a neutral vinaigrette base.
- High-heat **sear scallops** without butter browning.
- Use 50 : 50 with olive oil to lighten pesto texture.
- Coat veg before roasting to ensure even spices and crisp edges.
Buying & Storage
- Look for **“cold-pressed” or “expeller”** on the label if avoiding solvents.
- Store unopened bottles up to **12 months** at ≤ 20 °C; opened bottles 6 months.
- If it smells like paint or nuts, it’s rancid—discard.
- 1. Grapeseed Oil
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