Nutrients in Corn Oil

Corn oil is composed almost entirely of fat, containing proportions of polyunsaturated, monounsaturated and saturated fats of approximately 59%, 24% and 13%, respectively. Its main use is cooking, but may also be is used in manufacturing biodiesel and margarine. High amounts of omega-6 polyunsaturated fats, such as those found in corn oil, have been linked to increased risk of developing breast cancer in post-menopausal women and prostate cancer in men.

Fatty Acids

The American Heart Association recommends limiting total fat intake to 25-35 percent of total daily calories and that saturated fat should be limited to less than 7 percent of total daily calories. That leaves the remaining fat intake to be polyunsaturated and monounsaturated fats. Poly and mono unsaturated fats are the "good" fats when eaten in moderation and balanced. These "good" fats help to lower bad blood cholesterol, prevent heart disease and maintain proper cell functioning. Every 224 grams of corn oil contains 224 g of fat. That fat is composed of 18 g saturated fat, 131 g of monounsaturated fat, 65.2 g of polyunsaturated fat and 0.7 g of trans fat. The unsaturated fats are composed of 12988 mg of omega-3 fatty acids and 51479 mg of omega-6 fatty acids.

Vitamins and Minerals

Corn oil does not contain many vitamins or minerals. Every 224 grams of corn oil contains 33.2 mg of vitamin E, 94.5 mcg of vitamin K and 0.4 mg of choline. These are high amounts of vitamin E and K as the percent daily values, based on a 2000 calorie diet, come out to 166% and 118%, respectively. Vitamin E's chief function in the body is as an antioxidant. Specifically, it helps in the stabilization of cell membranes and regulation of oxidation reactions. Vitamin K's chief function in the body is to synthesize bone and blood-clotting proteins. The adequate intake of choline for adults is in the range of 375 mg to 550 mg, therefore the 0.4 mg in 224 g of corn oil is unsubstantial.

Cooking and Storing

Corn oil has a high smoke point, which translates to it withstanding high levels of heat without a significant amount of chemical alteration. The high smoke point of refined corn oil (450 degrees F) combined with the healthier, when compared to other oils, proportion of unsaturated to saturated fats makes it a good cooking, especially frying, oil. Other oils that are good for high temperature cooking include: safflower, soybean, canola, coconut, peanut, sesame and sunflower.
All oils will become rancid when exposed to excess light, heat and oxygen. Store corn oil, and all other oils, in a tightly sealed container placed in a cool dark place or the refrigerator.