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Olive Oil or Vegetable Oil Calories
Olive oil and vegetable oils are sources of healthy fats and vitamin E.
CALORIES
GI
POTASSIUM
FIBER
Olive Oil or Vegetable Oil Nutrition Facts
Selected: 100 g
884
KCAL / 100G
Carbs
0g
· 0%
Protein
0g
· 0%
Fat
100g
· 100%
Fiber
0g
Olive Oil or Vegetable Oil Vitamins & Minerals
Vitamins
Vitamin E
14.4mg · 96% DV
Vitamin K
60µg · 50% DV
Vitamin A
0.1mg · 0% DV
B1
0mg · 0% DV
Minerals
Iron
1mg · 6% DV
Calcium
1mg · 0% DV
Magnesium
0mg · 0% DV
Zinc
0mg · 0% DV
Olive Oil or Vegetable Oil Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Olive Oil or Vegetable Oil Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Olive Oil or Vegetable Oil Contain Allergens?
No known major allergens
Which Diets Is Olive Oil or Vegetable Oil Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
Olive Oil or Vegetable Oil Fat Profile
SATURATED
14g
MONOUNSATURATED
73g
POLYUNSATURATED
11g
Omega 6:3 ratio 14.3:1
Above the ideal 4:1 (14.3:1).
Foods Similar to Olive Oil or Vegetable Oil
Olive Oil or Vegetable Oil — Frequently Asked Questions
Is olive oil or vegetable oil better for everyday cooking?
It depends on the dish and the cooking method. Olive oil adds a distinct flavor that suits vegetables, salads, and Mediterranean-style meals, while neutral vegetable oils are useful when you do not want the oil to affect the taste.
Does olive oil become harmful as soon as it is heated?
No. Olive oil works well for many everyday medium-to-high heat cooking methods, but it should not be heated until it smokes. Overheating any oil impairs flavor and increases breakdown products.
Can frying oil be reused?
Oil that has become very dark, foamy, smoky, or has a stale odor should be discarded. Cooling and straining oil can allow limited reuse, but each heating cycle reduces its quality.
How should olive oil and vegetable oil be stored?
Heat, light, and oxygen speed up rancidity. Keep oil tightly sealed in a cool, dark cupboard rather than beside the stove or in direct sunlight.
Does cloudy olive oil mean it has gone bad?
Not necessarily. Unfiltered olive oil may contain natural sediment, and cold temperatures can make oil temporarily cloudy. A musty, sour, or clearly rancid smell is a more meaningful sign that it should not be used.
Does adding olive oil to salad help with nutrient absorption?
Yes. A little fat in a salad can help the body absorb fat-soluble compounds from foods such as leafy greens, tomatoes, peppers, and carrots. This is one reason an oil-based dressing can be a useful addition to vegetables.
Can olive oil replace butter in every recipe?
It can replace butter in many sautés, roasted dishes, and some baked goods, but the final flavor and texture will change. Butter contains water and has different baking properties, so a one-to-one swap is not always ideal in delicate pastries.
Is ‘vegetable oil’ the same thing as olive oil?
No. Vegetable oil can refer to sunflower, canola, corn, soy, or blended oils, among others. Their flavor, fatty-acid profile, and degree of refining can differ, so check the ingredient label rather than relying on the front name alone.
Should you avoid olive oil when trying to lose weight?
No, but portion awareness matters because oils are energy-dense. Using a measured amount can add flavor and make meals satisfying without unintentionally pouring in more than intended.
Who should be cautious when choosing vegetable oil?
People with allergies to source ingredients such as soy, sesame, or peanut should read labels carefully. Highly refined oils often contain very little allergenic protein, but anyone with a known allergy should follow advice from their clinician or allergist.
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Nutrition data compiled from USDA FoodData Central and scientific sources.