Safflower oil is a cooking and salad oil and is obtained from the seeds of thistle-like safflowers. It is flavorless and colorless. Different types of safflowers produce different types of oil: one contains a high amount of monounsaturated (oleic acid) and another that is higher in polyunsaturated fatty acid (linoleic acid).
Source
Safflower, also known as carthamus tinctorius, is grown mainly in the U.S., India, and Mexico. It has red, orange or yellow thistle-like flowers and is able to grow in dry, arid climates.
Nutrition
Safflower oil contains 4.6 mg of vitamin E (alpha tocopherol) per tablespoon. It has 119 calories and 14 grams of fat, 1937 mg of omega-6 fatty acids, and 59.9 mg of phytosterols, a compound that may reduce the body's absorption of cholesterol.
Benefits
Safflower oil is low in cholesterol and sodium and is mildly anti-inflammatory. A study by Ohio State University showed that supplementing with safflower oil reduced belly fat, reduced blood sugar and increased muscle tissue in postmenopausal women.
Disadvantages
Safflower oil is high in calories and can lead to weight gain if consumed in excess. Some individuals may have an allergic reaction to safflower oil. Overconsumption can also cause gas or diarrhea.
Comparable Substitutes
Safflower is similar in nutritional value to sunflower oil. Peanut, canola, soy, or corn oil can be substituted for safflower oil in cooking.
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