Low-sodium salt contains only 65% of sodium chloride, while 25% of potassium chloride and 10% of magnesium sulfate, the taste and common salt is not much different, but it solves the problem of excessive sodium ions and potassium ion balance, and has the role of preventing hypertension, cardiovascular disease.
Riboflavin (Vitamin B2) salt for those who are deficient in Vitamin B2 due to diet and those who suffer from mouth ulcers as a result.
Bamboo salt, is a production process is very complex salt, bamboo salt is alkaline, for changing people in their daily lives due to dietary mix unreasonable caused by the weak acidic body plays a neutralizing effect. Bamboo salt, chloride ions are reduced, sodium ions are relatively high, high blood pressure patients should be careful to choose.
Sesame salt, with sesame, salt frying preparation of edible salt, preparation ratio is 10:1. high protein content, and also does not affect the taste, but also can increase the sesame flavor. Sesame contains a large amount of fat and protein, as well as dietary fiber, vitamin B1, B2, niacin, vitamin E, lecithin, calcium, iron, magnesium and other nutrients, sesame seeds in linoleic acid can reduce cholesterol.
The International Health Organization recommends that the daily salt intake of adults is 3g-6g. The salt intake of people in northern China is about 20g per day.
Sugar. In addition to diabetes and other diseases that require control of sugar except patients, healthy people eat sugar is not only harmless, but also beneficial to health.
After eating sugar, it is digested and decomposed into glucose and fructose, which can be absorbed and utilized by the body to produce heat, maintain physiological functions, restore energy, relieve fatigue, and provide power to the brain. The products of sugar decomposition are carbon dioxide and water, which can be easily discharged from the body without leaving any harmful substances.
White sugar, granulated sugar, brown sugar, and sucrose contained in beverages are safe and valuable sources of energy.
Sweeteners and other chemical additives are the main culprits that cause harm to our bodies.
Vegetable oils. According to national standards, there are now three broad types of oils on our market: blended oils, advanced cooking oils, and salad oils.
Salad oil is intuitively transparent and relatively pure. The smoke point is 220 degrees, while the smoke point of premium cooking oil is 215 degrees. The higher the smoke point, the greater the depletion, the higher the purity, the production cost is naturally high. That's why the phenomenon of passing off advanced cooking oil as salad oil occurs from time to time in the market.
Sunflower oil after refining sunflower oil is bright and nice light yellow or greenish-yellow, its smell fragrant, taste pure. The composition of fatty acids in sunflower oil is affected by climatic conditions. Sunflower oil produced in cold areas contains about 15% oleic acid and about 70% linoleic acid; sunflower oil produced in warm areas contains about 65% oleic acid and about 20% linoleic acid. The human digestibility of sunflower oil is 96.5%, and it is rich in linoleic acid, which has the effect of significantly lowering cholesterol, preventing hardening of blood vessels and preventing coronary heart disease. In addition, the content of a tocopherol, which is the most physiologically active in sunflower oil, is higher than that of general vegetable oil. And the ratio of linoleic acid content and vitamin E content is more balanced, which is easy for human body to absorb and utilize. Therefore, sunflower oil is an excellent edible oil with high nutritional value and beneficial to human health.
Corn oil is processed from corn embryo vegetable fats, mainly composed of unsaturated fatty acids. Linoleic acid is an essential fatty acid, is a component of human cells, in the body can be combined with cholesterol, mobility and normal metabolism, there is prevention and treatment of atherosclerosis and other cardiovascular diseases such as cardiovascular disease efficacy of corn oil in the gluten sterol with the efficacy of cholesterol lowering, rich in vitamin E, antioxidant effect, can prevent and control dry eye, night blindness, dermatitis, bronchodilatation and other functions, and has a certain anti-cancer effect.
Olive oil is a natural salad oil, is ideal for cold dishes and cooking oil. It is dark green in color and rich in vitamins, minerals, proteins, essential fatty acids, especially ALA (Alpha Linolenic Acid). It is rich in unsaturated fatty acids and vitamin E, which can be absorbed by the skin, moisturize and nourish the skin, make the skin glossy, delicate and elastic, promote blood circulation and skin metabolism, help to lose weight, reduce wrinkles, and slow down the aging process.
Safflower oil is the choice of Xinjiang produced high-quality safflower seeds as raw materials, the use of advanced technology and equipment, refined by scientific processing, to maintain the original nutrient composition, rich in natural Ve, storage, not easy to rancidity, polyunsaturated fatty acid content of more than 90%, of which the linoleic acid content of up to 83%, ranked first in the world, the digestive absorption rate of 99% higher than all the oil oil oil, cholesterol-free!
The tea is free of any additives and preservatives, which is in line with the standard of "green food".
Tea oil monounsaturated fatty acid content of more than olive oil, up to 80%; unsaturated fatty acid content in full compliance with the "omega diet" international nutritional standards; rich in high vitamin E, is twice as much as olive oil; contains squalene and flavonoids, anti-cancer, anti-inflammatory has an excellent role; does not contain cholesterol, aflatoxin, additives, not subject to any pesticide and chemical fertilizer pollution.
Linseed oil is made from flaxseed cold-pressed oil, rich in a-linolenic acid, is a good way to replenish linolenic acid. 100 grams of oil, saturated fatty acids accounted for 9%, oleic acid accounted for 17%, the two together for 26%; the total unsaturated fatty acids for 74%, which contains α-linolenic acid for 57%, linoleic acid for 16%. Linoleic acid is 16%. Unsaturated fatty acids in the omega-3 series (α-linolenic acid) and omega-6 series (γ-linolenic acid) ratio is close to 1: (4-6), this ratio is the ideal ratio recommended by the Chinese Nutrition Society.
Perilla seed oil contains polyunsaturated fatty acids. Among them: palmitic acid 4.0-12.0%, stearic acid 1.0-4.0%, oleic acid 10.0-25.0%, linoleic acid 10.0-25.0%, α-linolenic acid 50.0 -70.0%.
Vegetable oil is closely related to human health, it contains linoleic acid, linolenic acid and arachidonic acid and other essential unsaturated fatty acids for human health. Such as we often eat vegetable oil, soybean oil sweat linoleic acid is relatively high, peanut oil contains a certain amount of arachidonic acid. Therefore, we advocate eating different kinds of vegetable oil.
The Chinese Nutrition Society recommends 25 grams of cooking oil per person per day.
The State Bureau of Technical Supervision (SBTS) has conducted several spot checks on the quality of edible vegetable oils and found that the quality of edible oils in small packages has a higher pass rate.
Vegetable oil sweats have more unsaturated fatty acids, unsaturated fatty acids are easy to be oxidized, although now on the market of vegetable oils are added to the vitamin E and antioxidants, so that you can prolong its shelf life, but after the shelf life of the vegetable oils, the same is easy to produce oxides, free fatty acids, etc., is not conducive to human health. That's why we recommend buying small packages of oil and eating them often.
Many people don't see the oil smoke when frying, think so that there is flavor, which is also a wrong point of view. The oil we eat is not the previous gross oil, it is after more than one to the process of refining out, especially salad oil, the oil temperature is too high can produce aldehydes, ketones and other chemical mixtures that are not conducive to human health. The oil temperature for stir-frying is usually fine at 145 degrees.
Two tips for determining oil temperature: first, heat the pan and cool the oil, ripples indicate that the oil temperature is appropriate. Second, in the oil put onion, onion slightly browned on the oil temperature can be.