Sunflower oil has been around for centuries. Everybody knows. However, over the years there have been many different types of cooking oils that have manifested themselves and made their way onto store shelves. I mean the wide variety from olive oil to palm oil. Each of these oils has its advantages, disadvantages, and uses. So does that mean sunflower oil is losing the cooking oil battle?
Natural Sunflower oil can have a lot of competition, but you have to remember that it is one of the most profitable cooking oils out there. Because sunflowers are available in all seasons, the oil is produced in massive quantities and distributed throughout the world. That means the cost to manufacture such large quantities is less per unit. It is the average household's first choice because you can buy this type of oil in bulk, store it for long periods of time, and it will remain ready to use. Its low-cost nature appeals to the general masses and rural communities. Among the average household, it is still a very popular cooking oil.
In recent years, people have been told that sunflower oil is not good for you and that it causes high cholesterol. Many sunflower oil manufacturers have debunked this myth by showing that sunflower oil is actually low in bad cholesterol (some types may not contain cholesterol) and high in polyunsaturated. Your body requires a daily intake of polyunsaturated to maintain energy. You can think of it as fuel for the body.
Of course, as with any other food, it should be taken in moderation. The way you use it is what makes the difference. Don't dip your food in the oil. Practice moderation, for example, if you are making French fries, opt to bake in the oven. Pour just a layer of sunflower oil to the bottom of the baking sheet. Place the sliced potatoes on the baking sheet and drizzle them with a little frying oil to give them that crisp, golden texture. This practice reduces the use of a lot of oil and is part of a balanced diet.