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The Parameters that make an Ideal Cooking Oil

The choice of one’s cooking oil is a vital decision because it is an item that one consumes every day, day after day, for years. It is a regular intake – and you need to be careful of anything that you are consuming on a daily basis. But how does one choose the right cooking oil – especially when one is faced with a plethora of choices? Just look at the edible oil section in any supermarket or departmental store and you will be utterly confused.

In such matters, it is best to listen to the experts. Doctors, Nutritionists and Dieticians point out that an ideal cooking oil should have the following characteristics:

  1. It should be cholesterol-free

  2. It should be trans-fats-free

  3. It should be low in Saturated Fats

  4. It should have high levels of MUFA and PUFA

  5. It should have an ideal Omega-6 to Omega-3 ratio

  6. It should have a high smoking point

  7. It should be natural and free from chemicals

The good news is that there is indeed a cooking oil that meets all the above criteria: Cold Pressed Mustard Oil, also known as Kachchi Ghaani Mustard Oil.

Mustard Oil controls bad cholesterol (LDL) and boosts good cholesterol (HDL); it contains zero trans-fats; it has the lowest levels of Saturated Fats among all cooking oils; it is rich in good fats, namely Monounsaturated Fatty Acids (MUFA), Polyunsaturated Fatty Acids (PUFA) and Omega-3 Fatty Acids; it has an Omega-6 to Omega-3 ratio that comes closest to the ratio recommended by the World Health Organisation; it has a high smoking point which makes it ideal for Indian cooking; and it is completely natural and contains no chemicals or artificial additives.

So there is no reason to be confused about which cooking oil to choose. The parameters are well-defined… and the choice is clear.

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