Are You Hip to Soy Oil?

A well-appointed cupboard contains several types of oils - olive oil, peanut oil and sesame oil are a few in my kitchen. Each has a different nutritional value, flavor, and application. One oil that I reach for most often is soy oil. It is odorless with a light taste so it won't interfere with other flavors and has a high smoke point so it works for frying, baking and sautéing.

You may already be using soy oil and don't know it. Many "vegetable oils" are actually soybean oil and that's a good thing! Here's why.

Soy oil one of the healthiest edible oils.

  • Low in saturated fat
  • Zero Trans Fat
  • High in poly- and monounsaturated fats One of the few non-fish sources of omega-3 fatty acids
  • Leading commercial source of vitamin E

Soy Oil is made in the U.S.

  • Soybeans are grown in quantity in the United States. My home state of Arkansas is one of the top ten soybean producing states in the country. Opting for soy oil supports our farmers and economy.

Soy Cooking Oil

Tips for Using Soy Oil

  • Soy oil has a natural taste and no aroma so it can be used for all types of recipes and it's especially good for when you don't want an oil with flavor.
  • Low on olive oil for a salad dressing? Stretch what you have by combining it with soy oil. The fruity flavor of the olive oil will predominate.
  • Soy oil has a high smoke point of 440° F. This is the temperature at which an oil begins to smoke. Extra virgin olive oil has a low smoking point.
  • Soy oil will keep for up to one year if kept at room temperature in a dry, dark location.
  • Soy oil is suitable for both uncooked dishes such as salad dressing and cooked dishes.
  • Try this recipe for Basil Garlic Oil using soy oil.

The next time you grocery shop, look for soy oil. It's a staple for every pantry.



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