Coconut Oil Vs. Safflower Oil

Coconut oil and safflower oil are both used for cooking.

Coconut oil and safflower oil are both commonly used as cooking oils, but they have different properties. Safflower oil, though, is generally considered to be healthier because of its lower saturated fat content.

Origins

Coconut oil is made from pressed coconuts. Safflower oil comes from the seed of the safflower plant.

Looks and Taste

Coconut oil is white in color and has a characteristic coconut taste. Safflower oil is mild tasting and yellow.

Cooking Temperatures

Coconut oil has a smoke point of 350 degrees Fahrenheit, so it is good for high-temperature cooking. Unrefined safflower oil's smoke point is 225 degrees F, so it is used in low- to medium-temperature cooking.

Fats

Safflower oil is high in polyunsaturated fats, which lower bad cholesterol levels. Coconut oil is high in saturated fat, which may be dangerous for heart health. However, it also contains lauric acids, which proponents say counteract the saturated fat content.

Rancidity and Storage

Safflower oils, like other oils made of unsaturated fats, become rancid more quickly than coconut oil. Safflower oil can be stored in the refrigerator to lengthen its shelf life. Coconut oil is fine stored in a cabinet or pantry.

References

• Weston A. Price Foundation: A New Look at Coconut Oil
• Cooking for Engineers: Smoke Points
• Recipetips.com: Oils and Fats