Rapeseed oil is suitable for frying soybean oil, stewing olive oil and cold salad.
Nowadays, there are many kinds of cooking oils on the supermarket shelves, such as salad oil, blended oil, olive oil, safflower oil, sunflower oil and corn germ oil, which dazzle consumers. In fact, all kinds of cooking oils have their own nutritional characteristics, which are difficult to compete in many aspects. As long as it is used properly, it can bring health to yourself and your family.
Salad oil: It can be eaten raw.
Salad oil is the general name of a kind of oil. The raw materials are generally soybeans and rapeseed, which are light in color, light in smell and few in impurities. The unsaturated fatty acid content of salad oil should be above 80%, while the saturated fatty acid content is very low, and the vitamin E content is also rich. Salad oil can be eaten raw or used to cook dishes. Rapeseed salad oil is rich in oleic acid and has better thermal stability than soybean salad oil, so it is suitable for daily frying. Soybean salad oil is rich in linoleic acid needed by human body, and its content can reach more than 50%. However, soybean salad oil is not resistant to high temperature, so it is not suitable for strong fried and fried food.
Peanut oil: choosing brands
High-grade peanut oil is a high-grade cooking oil with unique peanut smell and flavor. Peanut oil has a unique fatty acid composition, so it is generally semi-solid and turbid in winter or refrigerator. Its turbidity point is 5℃, which is higher than ordinary vegetable oil. Peanut is easy to pollute Aspergillus flavus, and the toxin produced by Aspergillus flavus has strong carcinogenicity, so crude peanut oil is very unsafe. Consumers must go to regular stores or supermarkets when buying, and choose high-grade peanut oil with brand guarantee. Peanut oil is rich in monounsaturated acids and vitamin E, and its thermal stability is better than salad oil, so it is a high-temperature cooking oil with excellent quality.
Tea Oil: Preventing Cardiovascular Diseases
Some areas in China are rich in tea oil. The fatty acid composition of tea oil is similar to that of olive oil, in which unsaturated fatty acids account for more than 90%, mainly monounsaturated fatty acids-oleic acid, accounting for 73%. The linoleic acid content is only 16%. Because of the reasonable proportion of fatty acids in tea oil, it is beneficial to prevent cardiovascular diseases, so it is paid attention to by nutritionists.
Unrefined tea oil has an unpleasant smell and must be refined before it can be eaten. Refined tea oil has good flavor, storage resistance and high temperature resistance, and is suitable for cooking oil and frying oil. Families who like to use olive oil can use tea oil as a substitute.
Corn oil: lowering cholesterol
Corn oil is also called corn oil and corn germ oil. It is oil extracted from the embryo of corn seeds. Its fatty acid composition is very similar to sunflower seed oil, with 85% unsaturated acids, mainly oleic acid and linoleic acid, and the ratio is about 1∶2.5. Because its cholesterol-lowering effect is better than linoleic acid oil such as soybean oil and sunflower oil, corn oil is considered as a high nutritional value oil. Corn oil is clear and transparent, and can be used as salad oil to make cold dishes and salads. At the same time, corn oil has strong thermal stability and can be used for cooking and frying.
Butter: Old people had better not eat it.
Butter contains more than 80% fat, more than 60% saturated fatty acids and about 30% monounsaturated fatty acids. Butter has good thermal stability, good plasticity and rich aroma, and is an ideal cooking oil at high temperature. Among them, the content of vitamin E is relatively small, but it contains quite a lot of vitamin A and vitamin D. However, due to its high saturated fatty acid content and cholesterol, it should not be used as cooking oil by the elderly and hyperlipidemia patients.
Blended oil: most suitable for daily cooking.
Blending oil is also the general name of a kind of oil, which is made by blending several kinds of advanced cooking oils, among which soybean oil and rapeseed oil are the main ones, and blending oil with a small amount of peanut oil to increase aroma is more common; There are also blended oils based on sunflower oil and cottonseed oil. The nutritional value of blended oil varies with different raw materials, but it is rich in unsaturated fatty acids and vitamin E. Blended oil has good flavor and stability, reasonable price, and is most suitable for daily cooking.
Sunflower seed oil: not suitable for frying.
Sunflower seed oil, also known as sunflower oil, contains 85% unsaturated fatty acids, and the ratio of oleic acid to linoleic acid in unsaturated fatty acids is about 1∶3.5. It is a high linoleic acid oil, and its composition is similar to that of corn oil. Sunflower seed oil contains a lot of vitamin E and antioxidant chlorogenic acid, which has high nutritional value. Sunflower seed oil is light amber, light yellow after refining, and has a unique aroma. Refined sunflower oil is suitable for stewing and frying at a low temperature, but not for frying food.
Olive oil: cold salad adds unique flavor
Olive oil is the most expensive among all kinds of cooking oils, because ... > >
Question 2: What kind of oil is best for cooking? Generally, it is better to live at home. Rapeseed oil or soybean oil is used for cooking, and arowana blended oil or other blended oil is better. Olive oil, tea tree oil, etc. should be eaten as health oil.
Use animal oil as little as possible. The use of animal oil in restaurants is mainly for beauty and fragrance, but it is not good for human health. The amount of oil used in a month may depend on everyone's preferences and the variety of cooking. Now cooking with less oil is advocated.
Olive oil is the best for health, others depend on personal conditions, region, taste, cooking and so on! How much oil to use depends on whether the family likes big oil or small oil, and also depends on the family's economic situation.
Olive oil or tea tree oil is the best, but it is more expensive. Olive oil is very expensive and can't be used by ordinary families.
Arowana dietary blending oil was originally 1: 1: 1. Arowana eats blending oil to help balance dietary fatty acids! And corn germ oil! Using olive oil or tea tree oil peanut oil, Lu Hua peanut oil, peanut oil, olive oil, stir-frying is the best, but it is more expensive.
Olive oil, now popular Mediterranean healthy diet, is to eat olive oil. Peanut oil is also good,
Question 3: What kind of oil is good for cooking at home? Now the mainstream is blended oil, and peanut and soybean are better. My family eats this. As for the brand, eat it yourself. Everyone says it differently.
Question 4: What kind of oil is best for cooking? It must be non-genetically modified first. Edible oil needs to be eaten, and you can't eat a single one for a long time, but personally, peanut oil is the main one. What vegetables to fry and what oil to use.
Rapeseed oil is suitable for frying soybean oil, stewing olive oil and cold salad.
Nowadays, there are many kinds of cooking oils on the supermarket shelves, such as salad oil, blended oil, olive oil, safflower oil, sunflower oil and corn germ oil, which dazzle consumers. In fact, all kinds of cooking oils have their own nutritional characteristics, which are difficult to compete in many aspects. As long as it is used properly, it can bring health to yourself and your family.
Salad oil: It can be eaten raw.
Salad oil is the general name of a kind of oil. The raw materials are generally soybeans and rapeseed, which are light in color, light in smell and few in impurities. The unsaturated fatty acid content of salad oil should be above 80%, while the saturated fatty acid content is very low, and the vitamin E content is also rich. Salad oil can float or be used to cook dishes. Rapeseed salad oil is rich in oleic acid and has better thermal stability than soybean salad oil, so it is suitable for daily frying. Soybean salad oil is rich in linoleic acid needed by human body, and its content can reach more than 50%. However, soybean salad oil is not resistant to high temperature, so it is not suitable for strong fried and fried food.
Peanut oil: choosing brands
High-grade peanut oil is a high-grade cooking oil with unique peanut smell and flavor. Peanut oil has a unique fatty acid composition, so it is generally semi-solid and turbid in winter or refrigerator. Its turbidity point is 5℃, which is higher than ordinary vegetable oil. Peanut is easy to pollute Aspergillus flavus, and the toxin produced by Aspergillus flavus has strong carcinogenicity, so crude peanut oil is very unsafe. Consumers must go to regular stores or supermarkets when buying, and choose high-grade peanut oil with brand guarantee. Peanut oil is rich in monounsaturated acids and vitamin E, and its thermal stability is better than salad oil, so it is a high-temperature cooking oil with excellent quality.
Tea Oil: Preventing Cardiovascular Diseases
Some areas in China are rich in tea oil. The fatty acid composition of tea oil is similar to that of olive oil, in which unsaturated fatty acids account for more than 90%, mainly monounsaturated fatty acids-oleic acid, accounting for 73%. The linoleic acid content is only 16%. Because of the reasonable proportion of fatty acids in tea oil, it is beneficial to prevent cardiovascular diseases, so it is paid attention to by nutritionists.
Unrefined tea oil has an unpleasant smell and must be refined before it can be eaten. Refined tea oil has good flavor, storage resistance and high temperature resistance, and is suitable for cooking oil and frying oil. Families who like to use olive oil can use tea oil as a substitute.
Corn oil: lowering cholesterol
Corn oil is also called corn oil and corn germ oil. It is oil extracted from the embryo of corn seeds. Its fatty acid composition is very similar to sunflower seed oil, with 85% unsaturated acids, mainly oleic acid and linoleic acid, and the ratio is about 1∶2.5. Because its cholesterol-lowering effect is better than linoleic acid oil such as soybean oil and sunflower oil, corn oil is considered as a high nutritional value oil. Corn oil is clear and transparent, and can be used as salad oil to make cold dishes and salads. At the same time, corn oil has strong thermal stability and can be used for cooking and frying.
Butter: Old people had better not eat it.
Butter contains more than 80% fat, more than 60% saturated fatty acids and about 30% monounsaturated fatty acids. Butter has good thermal stability, good plasticity and rich aroma, and is an ideal cooking oil at high temperature. Among them, the content of vitamin E is relatively small, but it contains quite a lot of vitamin A and vitamin D. However, due to its high saturated fatty acid content and cholesterol, it should not be used as cooking oil by the elderly and hyperlipidemia patients.
Blended oil: most suitable for daily cooking.
Blending oil is also the general name of a kind of oil, which is made by blending several kinds of advanced cooking oils, among which soybean oil and rapeseed oil are the main ones, and blending oil with a small amount of peanut oil to increase aroma is more common; There are also blended oils based on sunflower oil and cottonseed oil. The nutritional value of blended oil varies with different raw materials, but it is rich in unsaturated fatty acids and vitamin E. Blended oil has good flavor and stability, reasonable price, and is most suitable for daily cooking.
Sunflower seed oil: not suitable for frying.
Sunflower seed oil, also known as sunflower oil, contains 85% unsaturated fatty acids, and the ratio of oleic acid to linoleic acid in unsaturated fatty acids is about 1∶3.5. It is a high linoleic acid oil, and its composition is similar to that of corn oil. Sunflower seed oil contains a lot of vitamin E and antioxidant chlorogenic acid, which is nutritious ... >; >
Question 5: What oil should I use for cooking? Cooking? Dishes bar
I think peanut oil is the best, because cooking peanut oil is more fragrant, and it is better to plant peanuts by yourself, which is natural, healthy and pollution-free. Half of what is in the supermarket is fake, so I hope to adopt it.
Question 6: What cooking oil is good for home cooking? Camellia oil, olive oil and grape seed oil are all good for home cooking, depending on how you choose to cook. Camellia oil is still good if it is stir-fried, which is more in line with a dietary habit of China people.
At present, the better brand on the market should be the secret of oil. Their camellia oil is really well made, with great care and good quality. The packaging factory is also very high-grade, and even the spout for pouring oil is designed to be very humanized.
Question 7: What brand of oil is good for cooking 1? There are many brands of edible oil for cooking. Lu Hua, Oliveira, Fulinmen |, Duoli, Arowana and so on are well-known. However, there has been a constant debate about the safety of genetically modified foods. It is suggested that olive oil, peanut oil, rapeseed oil and tea oil produced by pressing method should be selected as the best.
Olive oil is the best choice. Olive oil is made by cold pressing fresh olive fruit directly, without heating and chemical treatment, and retains natural nutrients. Olive oil is considered to be the most suitable normal oil for human nutrition among the oils found so far.
2. Control the oil temperature when cooking, and don't put the dishes in when smoking.
Question 8: What is the best oil for cooking? This oil should be changed frequently, peanut oil for a while, sesame oil for a while, and lard for vegetables.
Question 9: What kind of oil is the best for cooking? It is best to change the type of oil frequently, so as to absorb more nutrients.
Question 10: What oil is the best for cooking? Cooking oils are mainly divided into three types: vegetable oil, animal oil and blended oil. Ordinary vegetable oil and animal oil, such as lard, will produce substances harmful to human body during cooking (i.e. heating), while blended oil is a combination of vegetable oil and animal oil, which is more reasonable for human nutrition than simple vegetable oil and animal oil from the nutritional point of view. From the processing point of view, the finished blended oil is deeply processed by manufacturers. Most substances harmful to human body are removed. There is basically no oil fume in the process of cooking, and the original flavor of the dish is kept to the maximum extent. Therefore, the finished blended oil for domestic cooking is the most beneficial to human health.