Corn Oil Vs. Canola Oil: Which One is Better For Health?

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Corn Oil Vs. Canola Oil – Both canola and corn oils are widely used in cooking. They are popularly used in marinades, margarine, salads, and frying. They also have an enjoyable flavor. Due to similar uses, they are, at times, considered as interchangeable options.

Corn Oil vs. Canola Oil 

corn oil vs canola oil

Nevertheless, the truth is that they are from different plant origins and tend to possess a distinct taste. There is also a difference in terms of fat content although the calories they impart are almost the same.

Thus, it becomes essential to analyze corn oil vs. canola oil and find out the best use of each of the two oils.


Made from the oilseed plant called rapeseed, canola oil has low acidic content and is commonly preferable for frying only at medium temperature, somewhere around 450 degrees Fahrenheit. The oil is used for greasing pans and in dishes that need a vegetable oil.

On the other hand, corn oil is obtained from the germs of corn kernels (seeds) through a process of solvent extraction. It is a popular frying oil preferable due to its high smoke point until which it remains stable and harmless.


Just like the canola oil, corn oil is also used in dishes that require vegetable oil. However, unlike the canola oil, corn oil is more affordable. This is a major point of distinction between corn oil vs canola oil.

Fat Contents

Both the oils have saturated fat, which is unfavorable for good health. This fat content in just one tablespoon of corn oil is 2g and that in canola oil is 1g. So, in this case, it can be concluded that the canola oil is a healthier option.

However, both have good fat contents too, which are namely, polyunsaturated and monounsaturated fatty acids. The former fatty acids are more in quantity in corn oil, which is almost the double of what is present in the canola oil.

Nevertheless, the canola oil wins the race for those who need more monounsaturated fatty acids. It contains more than double amount of these acids present in the corn oil. These fatty acids are desirable for those who wish to reduce their bad cholesterol levels.

Thus, based on fat contents, it is possible to scrutinize corn oil vs. canola oil.

Vitamins E and K Contents

Both the oils hold Vitamin E in the form of alpha-tocopherols, which are heart-friendly and fat-soluble compounds. However, when it comes to corn oil vs. canola oil, the latter wins due to more quantity of these compounds per tablespoon. Corn oil has no vitamin K but canola oil does, as per the USDA.


In terms of taste, both the canola and corn oils seem to be identical. This is because both have a neutral taste. However, still, there is a difference. Of the two, the canola oil has a relatively milder taste.

Further, the corn oil gives somewhat a roasted corn taste when it is used in cooking at room temperature. This same corn taste is much appreciated in French fries and popcorn. When cooked at a high temperature for deep-frying, canola oil gives somewhat a fishy taste, which most people do not find it pleasing. However, corn oil has no such taste.


Canola oil outperforms the corn oil in terms of health benefits while comparing corn oil vs. canola oil. For daily cooking, it is good but when it comes to deep-frying, corn oil is a better option.

See also: Best Oil For Deep Frying