Canola oil is derived from the seeds of the canola plant, a type of rapeseed. It is known for its high content of monounsaturated fats, making it a heart-healthy option. Specifically, canola oil contains approximately 62% monounsaturated fats, 31% polyunsaturated fats, and 7% saturated fats (Filtrox).

Canola oil is often praised for its health benefits. The high levels of monounsaturated fats can help lower bad cholesterol (LDL) while increasing good cholesterol (HDL) (HealthPartners Blog). Additionally, canola oil has a relatively high smoke point of around 400°F (204°C), making it suitable for various cooking methods, including frying and baking (TIME).

Despite its benefits, canola oil has faced criticism due to its processing methods. Most commercially available canola oil is refined and may contain residues from pesticides used in farming (Filtrox). For those concerned about chemical processing, looking for organic, expeller-pressed canola oil is recommended.

Peanut oil, extracted from peanuts, is another popular cooking oil. It contains about 48% monounsaturated fats, 34% polyunsaturated fats, and 18% saturated fats (Filtrox). Its nutty flavor and high smoke point (about 450°F or 232°C for refined peanut oil) make it a favorite for frying, particularly in Asian cuisine (HealthPartners Blog).

Peanut oil is often regarded as a healthier option for frying due to its high smoke point and relatively stable composition at high temperatures. Like canola oil, it can also help improve cholesterol levels, making it a heart-friendly choice when used in moderation (Filtrox).

One significant drawback of peanut oil is the risk of allergic reactions for those with peanut allergies. Additionally, many commercial peanut oils are refined, which can strip away some of their natural nutrients (HealthPartners Blog).

Canola Oil: 62% monounsaturated fat, 31% polyunsaturated fat, 7% saturated fat.
Peanut Oil: 48% monounsaturated fat, 34% polyunsaturated fat, 18% saturated fat.

Canola Oil: Approximately 400°F (204°C).
Peanut Oil: Approximately 450°F (232°C).

Canola Oil: Neutral flavor, making it versatile for various dishes.
Peanut Oil: Nutty flavor, enhancing Asian dishes and fried foods.

Both oils are high in heart-healthy fats, but canola oil is lower in saturated fats, which may be beneficial for heart health. However, peanut oil is often preferred for high-heat cooking due to its higher smoke point.

Choosing between peanut oil and canola oil ultimately depends on your cooking needs and health preferences. If you're looking for a versatile oil with a neutral flavor, canola oil may be the better option. However, if you prefer an oil with a distinct flavor and are cooking at high temperatures, peanut oil might be the way to go.

Regardless of your choice, it's essential to use these oils in moderation and be mindful of their processing methods. Opting for organic and expeller-pressed varieties can help ensure you’re making the healthiest choice possible.