SEED OIL

Many varieties of vegetables have seeds and fruits containing enough oil to allow for its extraction. Seed oil is used mainly by the food industry to make sweets and baked goods and for particular culinary uses (for example for frying, light sauces and mayonnaise and for those preparations with prolonged cooking cycles).

- Sunflower seed oil is light and odourless, ideal for cooking and drizzling.

- Peanut oil is widely used in the kitchen thanks to its high smoking point, making it particularly indicated for frying.

- Soy oil is the most widely used in the world, recommended for many uses in cooking, especially for making sauces.

- Corn oil is rich in linoleic acid with a low percentage of saturated fats. Particularly indicated for preparing light, low-calorie dishes.