Don’t use vegetable oil the next time your baking recipe calls for it!
Instead, try swapping with avocado oil in a 1:1 ratio. Here’s why.
Vegetable oil and avocado oil have nearly identical macronutrient profiles in terms of calories and grams of fat per serving. They are both mild in flavor.
Avocado oil, however, is less refined and consists of more omega-3 fats than omega-6 fats, which is ideal when cooking. Omega-6 fats break down easily under heat despite having a high smoke point.
Vegetable oil has a higher omega-6 ratio and is a more refined oil.