Corn oil and soybean oil share the claim to fame of being two of the healthier oils on the market. Both oils are rich in the potentially beneficial monosaturated and polyunsaturated fats and low in the potentially harmful saturated and trans fats. Both come from natural plant sources and are readily available at most supermarkets and food stores.
Fat
Corn oil and soybean oil have the same total amount of fat, each with 100 g per 100 g of oil, although the fat ratios differ. Soybean oil is slightly higher in saturated and trans fat. Corn oil has 12.9 g of saturated fat, 0.2 g of trans fat, 27.5 g of monosaturated fat and 54.6 g of polyunsaturated fat, according to the U.S. Department of Agriculture. Soybean oil has 15.6 g of saturated fat, 0.5 of trans fat, 22.7 g of monosaturated fat and 57.7 g of polyunsaturated fat.
Calories and Cholesterol
The calorie count in corn oil and soybean oil are the same. Each 100-g serving contains 884 calories, which translates to 120 calories for 1 tbsp. Because both corn and soybean oils are plant-based foods, neither contains cholesterol.
Vitamins and Minerals
Both oils are low in vitamins, and corn oil has no minerals. Soybean oil has a slight trace of iron and zinc, at 0.05 mg and 0.01 mg, respectively, per 100-g of oil. Corn oil has 14.3 mg of vitamin E, 1.9 mcg of vitamin K and 0.2 mg of choline. Soybean oil contains the same amount of choline, but different amounts of other vitamins. Its vitamin E content is 8.18 mg and its vitamin K content is 183.9 mcg. It also contains tocopherols, compounds that promote activity similar to vitamin E.
Taste
Corn oil has no flavor, while soybean oil can have a slight flavor. Substituting one oil for the other works in stir-fries or cooking that has strong flavors that override the oil taste, but might not work as well in baking. You don't need to adjust any measurements to substitute one oil for the other.
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