63.28g vs 46.2g Like peanut oil and canola, palm oil is ideal for deep frying since it's made of saturated and monosaturated fats. Since the canola plant was created by crossbreeding rapeseed, it does contain erucic acid which is known to be toxic at high levels. Why is Canola Oil better than Peanut Oil? 36.96% more monounsaturated fatty acids per 100g? I'd go with peanut, myself, assuming you're doing home cooking and have no one with allergy issues in the household. If you do decide to give it a try, be sure to select unrefined, cold-pressed varieties whenever possible to maximize the nutritional value. The main difference between peanut oil vs. canola oil and other types of vegetable oils, however, is that organic peanut oil tends to have a longer shelf life. Canola works alright and is the least expensive option, but it has a fishy smell when heated (from the linoleic acid in the oil) that can be detectable in the fried food and definitely lingers around the house, post-frying. Canola oil is derived from crushing the seeds of the canola plant—not that of the rapeseed plant, as is often thought. Peanut oil; Soybean oil; Vegetable oil; Safflower oil; Canola oil; Corn oil; Cottonseed oil; Sunflower oil; Battered fish, shrimp, tempura vegetables, and other breaded deep-fried foods require a temperature of 350-375° to maintain a crispy coating without absorbing the oil and becoming greasy.

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