In order to preserve the nutritional characteristics related to the presence of γ-oryzanol and vitamin E, this oil is better consumed as a dressing for salads and for cold dishes based on vegetables or fish. It gives dishes a slightly sweet taste which mixes well with flavoured vinegar and several spices. Its high antioxidants content gives this oil great stability over time and makes it perfect for deep-frying cooking and to prepare stir-fry food. Finally, its low viscosity means lower absorption during the cooking process and therefore a lower caloric intake.
Source of Vitamin E