The content of monounsaturated fatty acid (oleic acid) in olive oil is as high as 83%. Monounsaturated fatty acids can reduce insulin resistance, blood total cholesterol, triglycerides and low-density lipoprotein, increase high-density lipoprotein beneficial to human health, and reduce the risk of macrovascular diseases.
Olive oil has a faint fragrance and is suitable for cold dishes. You can also boil vegetables in water and pour olive oil on them. When cooking with olive oil, olive oil is not affected when the oil temperature does not exceed 190 degrees Celsius.
Olive oil is rich in oleic acid, which, as a monounsaturated fatty acid, is stable and difficult to be oxidized, which is beneficial to the health of the heart and blood vessels. However, different oils have different nutrients. For example, the proportion of polyunsaturated fatty acids in olive oil is low, so it is impossible to eat only this oil.
Peanut oil contains a lot of nutrients such as oleic acid, linoleic acid and lecithin, and the content of monounsaturated fatty acids reaches 40%. Peanut oil is cheaper than olive oil and more resistant to high temperature. Heat the wok and pour in peanut oil until the oil is 7-8 minutes hot to avoid smoking. The daily total amount should not exceed 25g, and the middle-aged and elderly friends with hyperlipidemia, obesity and diabetes should not exceed 20g.