Palm Oil Or Groundnut Oil - Which Should You Use?

Stew is a very important part of foods eaten in Nigerian cities. Here, it is used to eat special delicacies e.g. rice. Some also use it to eat amala, eba, fufu and even bread. Stew can be fried with a variety of oils; however, in Nigeria, the two kinds of oil mostly used are palm oil and groundnut or vegetable oil.  Even though, traditionally, palm oil pre-dates groundnut oil, the latter seems to be used more than the former. Findings, however, are beginning to indicate that palm oil may be a better ingredient for stew than groundnut oil – especially when mildly heated to burn off the saturated fats it is known for.
Palm oil is naturally reddish because it contains a high amount of beta-carotene (though boiling palm oil destroys the beta-carotene, rendering the oil colourless), which helps the eye to fight infections. Palm oil is one of the few vegetable oils relatively high in saturated fats (just like palm kernel oil and coconut oil). It is thus semi-solid at typical temperate climate room temperatures, though it will more often appear as liquid in warmer countries.
Palm oil contains several saturated and unsaturated fats in the forms of lauric (0.1%, saturated), myristic (0.1%, saturated), palmitic (44%, saturated), stearic (5%, saturated), oleic (39%, monounsaturated), linoleic (10%, polyunsaturated), and linolenic (0.3%, polyunsaturated) acids. Like any vegetable oils, palm oil is designated as cholesterol-free, though saturated fat intake increases cholesterol.
Palm oil is a very common cooking ingredient in southeast Asia and the tropical belt of Africa. Its increasing use in the commercial food industry in other parts of the world is buoyed by its cheaper pricing and the high oxidative stability of the refined product.
So, when next you want to fry that stew, which should you use - palm oil or groundnut oil?