Corn Oil (Maize Oil)

Corn Oil (Maize Oil): Nutrition and Cooking Guide

Corn oil (also known as maize oil) is extracted from the germ of corn kernels (Zea mays) — a byproduct of corn milling and starch production. The germ represents only about 3% of the corn kernel by weight, so substantial quantities of corn are required to produce modest quantities of oil. The United States, the world's largest corn producer, is the dominant producer of corn oil. Corn oil became commercially important in the United States from the early twentieth century and is associated with Mazola, one of the first branded cooking oils in American food culture. Its light flavour and high smoke point made it popular for frying and baking. Corn oil is very high in omega-6 linoleic acid (approximately 54–58% of fat) — a composition that has drawn some attention given the generally high omega-6 to omega-3 ratio in Western diets. It contains phytosterols at relatively high levels among vegetable oils, which may have modest cholesterol-lowering effects.

Nutritional Value and Uses

Corn oil provides 884 kcal and 100 g of fat per 100 g, with 14.4 g of saturated fat. The high polyunsaturated content (approximately 59%) and moderate monounsaturated (29%) content make it a low-saturated-fat cooking oil. Smoke point approximately 230°C. Use for frying, baking, and general cooking. For everyday use, rapeseed oil or high oleic sunflower oil have a more favourable omega-3:omega-6 ratio and are preferable for regular use; corn oil is adequate but not optimal from an omega-balance perspective.