Maryam corn oil has no cholesterol and increases good cholesterol and decreases bad cholesterol.  Because of suitable refining process, two material of Beta-Carotene (source of vitamin A) and Alpha tocopherol (source of vitamin E) are available in proper amount in this oil. Corn is a plant from herbaceous plants family and probably is the oldest cultivated cereal in the U.S. Mexico is probable source of this plant and it has been used since 5000 BC. Corn production is primarily for preparing starch and protein (respectively 78-61 percent and 12-6 per cent). Oil just forms about 7. 5 - 3. 1 %  of the kernel. Corn oil has a low linolenic acid, so despite huge amount of unsaturated fatty acids, corn oil is naturally stable and is suitable for many usages, including surface frying. Another reason for good stability of corn oil is existing natural anti-oxidant, such as frolic acid and tocopherols. Regarding tocopherols, corn oil has the second place after wheat seed oil.

Nutritional points for one tablespoon
(14 g)
Amount of energy ------------------------------------------------- 128 kcal
Maximum saturated fatty acids -------------------------------------- 8 / 2 g
Minimum oleic acid (Omega 9) ------------------------------------- 8 / 2 g
Minimum linoleic acid (Omega 6) ----------------------------------- 5 / 5 g
Maximum linolenic acid (Omega 3) -------------------------------- 07 / 0 g
Cholesterol ------------------------------------------------------------ 0 g
Sodium -----------------------------------------------------------------0 g
Carbohydrate ---------------------------------------------------------- 0 g
Protein ---------------------------------------------------------------- 0 g