Swap soybean oil
for extra virgin olive oil
For sautéing and finishing, extra-virgin olive oil swaps a refined oil for a fat full of protective compounds. Calories are practically equal — it’s a quality swap.
Side by side (per 100 g)
Both options’ macros with TACO/USDA sourcing. The difference is shown neutrally — the real win is in the badge above.
| per 100 g | soybean oil | extra virgin olive oil | difference |
|---|---|---|---|
| Calories | 884 | 884 | = |
| Protein | 0g | 0g | = |
| Carbs | 0g | 0g | = |
| Fiber | 0g | 0g | = |
| Sugar | 0g | 0g | = |
| Fat● | 100g | 100g | = |
source: TACO
What changes in flavor and texture
soybean oilextra virgin olive oil
Flavor
Acidity
Umami
Richness
Texture
Creaminess
Crispiness
Where to make this swap
Classics that use the original ingredient — clone any one and make the swap in your version.
- DessertBrazilian carrot cake with chocolate glaze
- DessertBrazilian cornmeal cake
- Finger foodBrazilian chicken coxinha (drumstick-shaped croquette)
- Main courseBrazilian chicken parmigiana
- Main courseBrazilian chicken and rice (galinhada)
- Main courseCapixaba fish stew (moqueca from Espírito Santo)
- BreakfastBrazilian cheese bread (pão de queijo)
FoodClone is a cooking and wellness app. It is not a medical device and does not replace professional care. For questions about your health, consult a doctor or nutritionist.