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A comment on Low nutritional quality in vegetarian meat substitutes. Parent comment

Re:Low nutritional quality in vegetarian meat substitutes by boring_twenties on Friday December 09, 2022 @01:38PM (#33924891)
> Canola oil is processed, but also easily swapped for olive or peanut oil.

Not really?

Olive oil cannot withstand higher temperatures, it smokes at 350F, compared to 500F+ for canola oil.

Peanut oil imparts a strong peanut flavor, compared to the neutral flavor of canola oil.

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Re:Low nutritional quality in vegetarian meat substitutes by javanissen on Saturday December 10, 2022 @10:09PM (#33939667)
Fair points! I guess my cooking rarely requires a smoke point above 350. Looking at the internet, it seems like avocado oil and light olive oil (as opposed to EVOO) have high enough smoke points to use for frying. But I suppose vegetable and canola oil are ideal for frying and switching to other sources requires some tradeoffs
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