There is not one oil lighter than another: all oils are 100% fat . A tablespoon of 10g oil brings 90 kcal (900 kcal per 100g). In fact, it is their compositions in fatty acids which make it possible to differentiate several oils and to know to what uses they are intended.
There are 4 main categories of oils:

- oils rich in saturated fats such as palm oil. We take care to limit their consumption .

- Oils rich in omega-6 like sunflower oil. Unsaturated omega-6 fatty acid has an inflammatory effect on the human body. The French consume too much too much, so we avoid abuse.

- Oils rich in omega-9 like olive oil. The omega-9 unsaturated fatty acid is interesting for consumption: it has a positive action on the cardiovascular system .

- Oils rich in omega-3 like rapeseed oil. The level of omega-3 is often deficient in the French, while this unsaturated fatty acid is good for health. We therefore favor oils rich in omega-3.

Namely: omega-3 does not support heat , oils that contain it are not cooked. They are used instead in seasoning.

Thanks to Angélique Houlbert, dietician-nutritionist, specialist of the glycemic index and co-author of the New GI Regime.