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There are a few different types of sunflower oil you can choose from. It can be high in oleic acid, a monounsaturated fatty acid, or it can be high in linoleic acid, a polyunsaturated fatty acid, or it can be somewhere in between. A high oleic sunflower oil is more frequently sold, since it is more stable for cooking.
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As it is low in saturated fat, it is credited with another more benefit, because sunflower oil will not only increase cholesterol levels, but it will help reduce it, by the joint action of polyunsaturated and monounsaturated fatty acids it contains.
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Key takeaway: Sunflower oil is primarily fat — mostly the “good” fats if you choose the right type — and a powerhouse of Vitamin E.
Experts recommend low-heat cooking methods when using sunflower oil. Aldehydes have also been found in fried food and in the oil after frying.