Sunflower oil: healthy or harmful?

Sunflower oil is gaining popularity in kitchens around the world thanks to its high unsaturated-fat content and light flavour. Pressed from the seeds of the sunflower plant, its nutrition - and its benefits - depend a great deal on the variety of plant and how it is used.

Used well, it is a healthy everyday oil. Used in excess, like any oil, it can work against you. The organic variety, free of additives, is often regarded as a class apart.

The four types of sunflower oil

Sunflower oil is classified by the fatty-acid makeup of its seeds:

• Low-oleic - about 30% monounsaturated oleic acid and around 60% linoleic (Omega-6).
• Mid-oleic - at least 69% oleic acid and roughly 26% linoleic.
• High-oleic - at least 82% oleic acid and about 9% linoleic.
• High-stearic - stable, about 72% oleic and 18% stearic; no hydrogenation required.

Why the fatty acids matter

Most of these oils differ in their balance of linoleic (Omega-6) and oleic (Omega-9) acid. Both are essential - for energy, and for the strength of cells and tissues. When heated, they behave differently, which is why the right oil for the job matters as much as the oil itself.

At Borg Al Arab, our Oleh sunflower oil is refined for a consistent colour, a very light flavour and the stability you want for everyday cooking.