Cooking Oil Prices on Fire: Here are Some Substitutes to Cooking Oil

The Covid-19 pandemic has impacted several sectors, including cooking oil prices. The prices of cooking oil in Indonesia have encountered price increases. In fact, in DKI Jakarta, it has reached Rp. 20,000 per kilogram (kg).

The increase in cooking oil prices happened due to various obstacles in various countries, which encouraged international prices to increase. International crude palm oil (CPO) prices have reached over US$1,400 per metric ton. 

The increase in the price of cooking oil caused confusion among the public because cooking oil is an essential ingredient in cooking. The right choice of oil can improve the taste of food and also the nutrition of the food. Here are some alternatives to cooking oil:

1. Corn oil

Corn oil is filtered oil extracted from corn kernels. This oil is often used in cooking food, especially with deep frying techniques. The smoke point of corn oil is in the range of 204 °C to 213 °C. With this smoke point, corn oil is quite heat resistant, so it can be used for frying or sautéing. The content of linoleic acid in corn oil is also helpful in accelerating skin cell regeneration, so it can make the skin look healthier.

2. Olive Oil

Olive oil is a natural oil extracted from olives. It is known for having multiple benefits. This oil also contains healthy amounts of omega-3 and omega-6 fatty acids, which are very beneficial for preventing heart disease. It also has 15 mg of vitamin E, which meets 72 percent of the body’s daily needs, and 61 mg of vitamin K, which can meet 75 percent of the body’s daily needs. Olive oil contains absolutely no cholesterol, carbohydrates, and fat.

3. Coconut Oil

Coconut oil is a type of vegetable oil that can be used in various things, from cooking, to coffee composition, to shampoo ingredients. Virgin coconut oil is extracted from fresh coconuts without using additional chemicals or processed without high temperatures. It is intended that natural ingredients, such as phenolic compounds, are not wasted or damaged. Phenolic compounds work as antioxidants. The smoke point of coconut oil is at 176 degrees Celsius. Coconut oil is good for baking, freezing, sautéing. Meanwhile, coconut oil is not suitable for deep-fried and as a dressing.