You might wonder how fresh, juicy grapes could be connected to sauteed vegetables. Yet the fruit’s little seeds contain oil that’s gaining popularity among food companies and home cooks alike.
Grapeseed oil is a light-flavored oil, high in heart-healthy mono- and polyunsaturated fats and low in saturated fats. The oil is an excellent source of vitamin E, which helps to protect our cells from damage caused by free radicals. Because it is rich in linoleic acid, an omega-6 fatty acid, grapeseed oil is also being studied for its role in reducing inflammation in our body and possible positive impact on heart health.
Grapeseed oil is neutral-tasting and can be used interchangeably with canola oil when sauteing foods. Its high smoke point means it won’t burn easily when a recipe calls for cooking at high temperatures, making it perfect for roasting and pan-frying recipes.
Grapeseed oil can be used as a healthy alternative wherever a recipe calls for a mild-flavored oil. It’s perfect for dishes in which spices are the main flavoring. Use grapeseed oil to prepare our delicious, Spiced Beet & Tomato Soup or our Stir-Fried Kale with Ginger.