Light vegetable oil

Light vegetable oil is a type of edible oil obtained from the seeds or fruits of various plants, such as sunflower, corn, canola, or soy, which has been refined to have a neutral flavor and a light texture. This oil is ideal for cooking because it withstands high temperatures without losing its properties, making it perfect for frying, sautéing, or preparing mild dressings.

Light vegetable oil is commonly used in international cuisine and has its origin in the industrial extraction and refining of vegetable oils. Its success lies in its versatility and its ability to not alter the original flavor of the ingredients in recipes.

Its notable properties include its low content of saturated fats and its high percentage of unsaturated fatty acids, which contribute to a healthier diet when consumed in moderation. It is also a source of vitamin E, a natural antioxidant.

In different Latin American countries, light vegetable oil is also known as neutral oil, refined oil, or simply cooking oil. These names refer to its mild flavor and its widespread use in the preparation of a wide variety of dishes.