Cookbook:Grape Seed Oil
Grape seed oil is a vegetable oil pressed from the seeds of Vitis vinifera grapes, an abundant byproduct of wine making. Grape seed oil is used for: salad dressings, marinades, deep frying, flavored oils, baking, massage oil, sunburn repair lotion, hair products, body hygiene creams, lip balm and hand creams.
Cooking[edit | edit source]
Grape seed oil is extracted from grape seeds and has a relatively high smoke point, approximately 320 °F (160 °C), so it can be safely used to cook at high temperatures. Grape seed oil is commonly used for stir-fries, sautéing and fondue. In addition to its high smoking point, grape seed oil has other positive attributes in relation to cooking. It has a clean, light taste that has been described as 'nutty'. Because of its 'neutral' taste, grape seed oil is often used as a base for infusing or flavoring with garlic, rosemary, or other herbs or spices.
The metabolic energy density of grape seed oil is comparable to that of other oils, about 120 kCal per tablespoon (34 kJ/mL). However, the fact that less oil is needed for cooking may be useful when observing a low-fat diet.
Vitamins in grape seed oil[edit | edit source]
Vitamin E (0.8 to 1.2 g/kg), Vitamin C and Beta-Carotene.