Corn oil and sunflower oil are both edible oils extracted from plants and both have high nutritional value, with their own advantages and disadvantages, so it is impossible to make an accurate comparison. You can choose the healthier cooking oil for you from the composition, taste, suitable people, preservation time and cooking method of these two oils, and be careful not to consume too much of them. Both corn oil and sunflower oil contain a certain amount of unsaturated fatty acids, such as linoleic acid. Linoleic acid can be combined with cholesterol to degrade it and then excreted from the body, which can bring down the level of cholesterol in the blood. Therefore, patients with high cholesterol as well as those suffering from atherosclerosis and coronary heart disease are better off consuming sunflower oil. In contrast, the content of vitamin E in corn oil is higher than that in sunflower oil, and it is better for people who lack vitamin E to consume corn oil. In addition, under the same storage conditions, corn oil generally has a longer shelf life, while sunflower oil is prone to deterioration compared to corn oil. People who consume sunflower oil can pay attention to the purchase of small barrels of oil to avoid the deterioration of edible oil. Both corn oil and sunflower oil are suitable for frying and deep-frying, and their nutrients are generally not destroyed when they are fried at high temperatures and have high stability. However, care should be taken not to fry repeatedly, as the process of repeated frying may produce a variety of harmful substances, which may have an impact on health after consumption.