Each kind of cooking oil has different nutritional value, and cooking methods are different, can not eat alone a certain kind of oil, can be used alternatively, supplement a variety of human body needs nutrients.
I advocate eating vegetable oils, such as corn oil, peanut oil, canola oil and especially more tea oil, olive oil, canola oil
These three are vegetable oils, high in nutrients, easy to absorb, and healthier to eat!
Lard is an animal oil, fried vegetables more flavorful and delicious than vegetable oil, but too much intake is easy to trigger high blood fat.
I suggest eating more vegetable oil is healthier.
Soybean oil is high in calcium, vegetable oil is rich in iron, corn oil and peanut oil are rich in vitamin E. Experts also suggest that in addition to cultivating a good dietary habit of eating less fried crispy food and fast food fried food, alternating between these nutritional value of cooking oil is also a good way.
As for olive oil can only be used for cold and other edible methods, never fried or noisy. The reason for this is described below. Don't use olive oil, because high temperature will make olive oil produce a carcinogen, is a serious harm to the body of the material, foreigners eat olive oil, because foreigners with high temperature frying way of diet is very little, you haven't heard of which meal is to use olive oil to fry out of it.
2, the general oil on the market inside the additives are a lot, are chemically filtered, and then purified, so there will be chemical harmful substances in it. Fried food is junk food is actually not because of the problem of the food itself, nor the problem of frying, but the problem of the oil after chemical filtration, so if you use natural own squeezed out of the oil to fry things to eat, it is not junk food oh.
3, the world's best oil is a kind of oil called "Canola", English is canola. is a kind of oil invented in Canada, technology content is very high, and rich in omega 3, (omega 3 know it, don't understand the Internet to check). This kind of oil is very good for human body, and it is not chemically filtered. I've used 1 box, it's 946ml, basically there is no grease in the frying, and it feels watery and slippery, unlike the oil in the supermarket, which is greasy.
But this seems to be only in Beijing and Shanghai such a big city in the sale, and the price is very high, belonging to the pure imports of counter stuff, about 60 ~ 80 a bottle of it frying what food, with what oil
--BY ●﹏兎孒孒孒孒孒檛兎孒檙檙檛? 0.5 grams. >Canola oil is suitable for frying Soybean oil is suitable for stewing Olive oil is suitable for cold
Today's supermarket shelves are placed on a wide variety of cooking oil, what salad oil, blending oil, olive oil, safflower oil, sunflower oil, corn germ oil, etc., so that consumers are dazzled. In fact, a variety of cooking oils have their own nutritional characteristics, and in many ways it is difficult to distinguish between high and low. As long as they are used properly, they can bring health to yourself and your family.
One. Salad oil: can be eaten raw
Salad oil is a.. A general term for a class of fats and oils, the raw materials are usually soybeans and rapeseed, which are very light in color, light in odor and have very few impurities. The unsaturated fatty acid content of salad oil needs to reach more than 80%, while the saturated fatty acid content is very low, in addition to vitamin E content is also relatively rich. Salad oil can be eaten raw, can also be used to cook dishes, of which canola salad oil is rich in oleic acid, heat stability is better than soybean salad oil, suitable for daily frying oil. Soybean salad oil is rich in linoleic acid, which is needed by human body, and the content can be more than 50%. However, soybean salad oil is not resistant to high temperatures, so it is not suitable for strong stir-frying and deep-frying food.
Two. Peanut oil: picking a brand
Premium peanut oil is a higher-grade cooking oil that contains a distinctive peanut odor and flavor. Peanut oil has a unique fatty acid composition, so it is usually semi-solid and cloudy in the winter or in the refrigerator. It has a turbidity point of 5°C, which is higher than normal vegetable oils. Peanuts are easily contaminated with Aspergillus flavus, and the toxins produced by Aspergillus flavus are strongly carcinogenic, so crude peanut oil is very unsafe. Consumers must go to regular stores or supermarkets when purchasing, and select premium peanut oil with brand guarantee. Peanut oil is rich in monounsaturated acid and vitamin E, and its thermal stability is better than that of salad oil, so it is an excellent quality high-temperature cooking oil.
Three. Tea oil: prevention of cardiovascular disease
Some regions of China are rich in tea oil. The fatty acid composition of tea oil and olive oil have similarities, in which unsaturated fatty acids up to 90% or more, mainly monounsaturated fatty acids - oleic acid, accounting for as much as 73%. Linoleic acid content is only 16%. Due to the reasonable proportion of fatty acids in tea oil, beneficial to the prevention of cardiovascular disease, and therefore for the nutritional science community to pay attention to.
Unrefined tea oil has an unpleasant odor and must be refined before consumption. Refined tea oil has a good flavor, is resistant to storage and high temperatures, and is suitable for use as a stir-fry and frying oil. Families who prefer to use olive oil can use tea oil as a replacement.
Four. Corn oil: lower cholesterol
Corn oil is also known as corn oil, corn germ oil. It is an oil extracted from the embryo of the corn seed. Its fatty acid composition is very similar to sunflower oil, unsaturated acid accounted for 85%, mainly oleic acid and linoleic acid, the ratio of about 1:2.5. Because of its cholesterol-lowering effect is better than soybean oil, sunflower oil and other oils and fats with high linoleic acid, so the corn oil is considered to be a high-nutritional value of the fat. Corn oil is clarified and transparent, and can be used as salad oil for making coleslaw and salad and other foods. Meanwhile, corn oil is highly heat stable and can be used for stir-frying and deep-frying.
Five. Butter: the elderly is best not to eat
Butter contains more than 80% fat, oil and grease saturated fatty acid content of more than 60%, and about 30% of monounsaturated fatty acids. Butter is thermally stable, and has good plasticity, aroma, is more ideal for high-temperature cooking fat. It contains less vitamin E, but quite a lot of vitamin A and vitamin D. However, because of its high saturated fatty acid content and cholesterol, it should not be used as cooking oil by the elderly and patients with high blood cholesterol.
Six. Blending oil: the most suitable for daily stir-fry
Blending oil is also a class of fats and oils, they are several high-level cooking oils through the collocation of blending, which is based on soybean oil and canola oil, adding a small amount of peanut oil to increase the aroma of the blending oil is more common; there are also sunflower oil and cottonseed oil based on the blending oil. The nutritional value of blended oils varies according to the raw material, but they are rich in unsaturated fatty acids and vitamin E. Blended oils have good flavor and stability, and are reasonably priced, making them most suitable for daily use in stir-frying.
VII. Sunflower oil: should not be used for frying
Sunflower oil, also known as sunflower oil, its unsaturated fatty acid content of 85%, unsaturated fatty acids in the ratio of oleic acid and linoleic acid is about 1:3.5, is a high linoleic acid fats and oils, and the composition of corn oil is relatively similar. Sunflower oil contains a large amount of vitamin E and antioxidant chlorogenic acid and other components, high nutritional value. Sunflower oil is light amber in color, light yellow after refining, and has a unique aroma. Refined sunflower oil is suitable for stewing and stir-frying at not too high a temperature, and should not be used for frying food.
eight. Olive oil: cold to add a unique flavor
Olive oil in a variety of cooking oil is the most expensive, because the olive oil sold in our country mainly rely on imported supplies. The advantage of olive oil is that it is rich in monounsaturated fatty acids - oleic acid. According to research, linolenic acid, linolenic acid and other polyunsaturated fatty acids are easy to cause oxidative damage in the body, excessive consumption of the same is not conducive to good health; saturated fatty acids are easy to cause the rise of blood lipids. As a monounsaturated fatty acid, oleic acid avoids the adverse consequences of both, and has good heat resistance. Olive oil has a unique aroma, can be used to frying, but used for cold will food to add a special flavor.
Nine. Safflower oil: suitable for stewing
Safflower oil is taken from the seeds of safflower, which contains 73%-79% linoleic acid, 13%-21% oleic acid, the rest of the palmitic and stearic acids of about 10%. Safflower oil is low in natural antioxidants and therefore tends to rancidize unless artificial antioxidants are added.
Safflower oil is very heat-stable and is best used in cold dishes, boiled stews, and the like.
The problem to be noted is that some "vegetable cream" or "vegetable butter" is now made from soybean oil by artificial hydrogenation of the product, the taste and cooking effect is similar to butter, the fatty acid ratio is also similar to butter. It does not contain cholesterol, but it does contain "trans-fatty acids" that are not healthy, and its nutritional value is lower than that of butter, which is best consumed by children and the elderly.
Different oils should be used for frying and mixing.
--BY ●﹏小兎