1Virgin olive oil, the level of different: Extra virgin olive oil is the highest grade of olive oil Virgin olive oil olive oil, it is the use of pure physical methods of low-temperature cold pressed, acidity does not exceed 0.8. Pure olive oil is inferior to it.
2, the main purpose of different: extra virgin olive oil is used in beauty, stretch marks, pure olive oil is used in edible.
3, different chemical substances and sensory experience: extra virgin olive oil, it has a great taste and it is closely related to the high score in the IOC chemical substance content test. Virgin olive oil has less flavor, nutritional value and storability because it is made from overripe, out-of-season olives. The product of the refinement of large quantities of virgin olive oil is called "olive oil" in Europe and "pure olive oil" or "light olive oil" in the United States. All of its flavor and antioxidants are destroyed in the refining process.
Olive oil, with its fresh olive flavor, is especially good for salads and coleslaw. Olive oil is suitable for both young and old, with about 40 grams per day. The fact that it is advertised as "highly suitable for infants" is more controversial (there is a view that olive oil is not suitable for infants).
Olive oil can promote blood circulation, can improve the function of the digestive system, which contains monounsaturated fatty acids, contains a variety of vitamins and so on the human body is a lot of good, I hope my answer to virgin olive oil you have to help.
What is virgin olive oil?Olive oil is known as "liquid gold", it is rich in oleic acid and other monounsaturated fatty acids and a variety of beneficial micro-substances, but does not contain cholesterol, so it is more healthy. "It's a big step forward for catering companies to be able to use olive oil instead of lard, canola oil and so on."
Based on different processing methods, olive oil is divided into two categories, virgin and refined, and differs in nutritional content. Virgin olive oil is extracted directly from fresh olive fruits without any chemical treatment and is of the best quality. Refined olive oil is refined and although the nutritional value is not as good as virgin, the oleic acid content is still higher than other varieties of oil.
It is for this reason that olive oil has not only made catering companies rush to the market, but has also become the new favorite of many families. But Wang Xingguo believes that frying with olive oil will destroy its nutrients. First, the trace substances in olive oil are polyphenols, in a high-temperature environment is easy to be destroyed, reducing its nutritional properties. Secondly, monounsaturated fats are easily turned into unhealthy trans fats when they are heated to smoking temperatures. The smoking temperature of olive oil is much lower than peanut oil and so on, basically as long as a cooking, trans fat will be produced. "That's why olive oil is used abroad for gazpacho, not stir-fry."
However, given Chinese eating habits, it's OK to use it for short, quick stir-fries, such as stir-frying bok choy and stir-frying liver tips, and it's OK to use olive oil in stews, which are lower in temperature than stir-fries, so you can use olive oil to make messy stews and the like. However, such as fried chicken fillet, fried scallops, dry-fried beef, such as the need for a long time high-temperature heating of the dishes, with olive oil high cost and loss of nutrients, rather than choosing cheaper, smoking point of high peanut oil or salad oil to be safe.
What is the difference between virgin olive oil and pure olive oilDifference between virgin olive oil and pure olive oil:
1, different grades: virgin olive oil using a purely physical method of low-temperature cold-pressing, the acidity is not more than 0.8. Pure olive oil is generally inferior to it.
2, the main use of different: virgin olive oil is can be used for spot beauty, and pure olive oil is meant for food.
3, chemical composition and sensory experience is different: virgin olive oil due to the use of ripe olives, its taste, nutritional value and storage resistance is worse. A large number of refined virgin olive oil products are called "olive oil" in Europe and "pure olive oil" or "light olive oil" in the United States. All the flavors and antioxidants are destroyed in the refining process.
Expanded Information:
Contraindications and Side Effects
Everyone can eat it, but patients with dysentery, acute gastroenteritis, diarrhea, and gastrointestinal dysfunction should not eat more.
Appropriate foods
Olive oil, with its olive-fruit flavor, is particularly suitable for salads and salads. Olive oil is suitable for all ages, about 40 grams per day. There is still a great deal of controversy over the claim that it is "ideal for infants" (there is a view that olive oil is not suitable for infants).
Diet
Frying is not suitable as the heat adds to the aroma of the oil and overpowers the flavor of the food itself.
Health value
1, promote blood circulation
Olive oil can prevent atherosclerosis and complications, such as atherosclerosis, hypertension, heart disease, heart failure, renal failure, cerebral hemorrhage. In Dr. ArtemisSimplex's book "Omega Health. A Simple and Easy Plan for Longevity," Dr. ArtemisSimplex mentions that the omega-6 fatty acids in cooking oils constrict the arteries, forcing the heart to work excessively and causing high blood pressure.
The omega-3 fatty acids in olive oil increase the amount of nitric oxide, an important chemical that relaxes your arteries and prevents artery damage caused by high blood pressure. In addition, omega-3 fatty acids can prevent blood clots from forming in two ways.
First, it reduces the viscosity of platelets, making it less likely that platelets and fibrinogen will intertwine; second, omega-3 fatty acids can reduce the amount of fibrinogen, which greatly reduces the chance of blood clots forming.
2, improve the function of the digestive system
Olive oil contains more unsaturated fatty acids than any vegetable oil, rich in vitamins A, D, E, F, K, carotene and other fat-soluble vitamins and antioxidants, and does not contain cholesterol, so the human body's digestive absorption rate is very high.
It can reduce gastric acid, prevent the occurrence of gastritis and duodenal ulcer, stimulate the secretion of bile, stimulate the activity of pancreatic protease, degrade fats and oils, and be absorbed by the intestinal mucosa, reduce cholecystitis and gallstones. It also has a laxative effect. Long-term consumption can effectively relieve constipation.
3, protect the skin
Olive oil is rich in squalene and essential fatty acids, the skin has excellent affinity. It is absorbed quickly and effectively maintains skin elasticity and moisturization.
Olive oil is rich in monounsaturated fatty acids, vitamins E, K, A, D and phenolic antioxidants. It can eliminate facial wrinkles, prevent skin aging, protect skin and hair, and prevent chapped hands and feet. It is a kind of cosmetic skin care products can be "eaten". In addition, olive oil can also resist ultraviolet rays and prevent skin cancer.
Baidu Encyclopedia - Olive Oil
What is Cold Pressed Olive OilCold pressed olive oil refers to the use of ripe or mature olive fruits extracted through the physical process of cold pressing of natural fruit oil juice, (the residue of olive oil pomace oil extracted through the chemical method) is not heated and chemically processed, retaining the natural nutritional composition. It is one of the woody plant oils in the world that is available for human consumption in its natural state.
Expanded Information:
The International Olive Oil Association categorizes olive oil into Virgin Olive Oil (VirginOliveOil) and Refined Olive Oil (LampanteOliveOil or RefinedOliveOil) two categories, five levels.
1, virgin olive oil or known as natural olive oil, is directly from the fresh olive fruit to take mechanical cold pressing, after filtration and other treatments to remove foreign matter obtained after the oil. According to the different acidity can be divided into three levels:
Extra virgin olive oil (ExtraVirgin): is the highest level, the highest quality of olive oil, is a pure natural product. It has an excellent flavor, a light and pleasant vegetal aroma, and an acidity of no more than 1%.
FineVirgin: slightly higher acidity, but not exceeding 2%, with a pure, aromatic flavor.
OrdinaryVirgin: fair taste and flavor, acidity not exceeding 3.3%.
2. Refined olive oil refers to the olive oil obtained after refining virgin olive oil with an acidity of more than 3.3%, or it becomes "secondary oil". Refined olive oil can be divided into two levels:
Ordinary olive oil (OliveOil): refined olive oil mixed with a certain proportion of virgin olive oil to harmonize the taste and color, with an acidity of 1.5% or less, and a transparent light golden color.
(Olive Pomace Oil) Refined Olive Impurity Oil (RefinedOlive-PomaceOil): It is olive oil extracted from pomace by the method of dissolution and refined.
Baidu Encyclopedia - Olive Oil
Can Extra Virgin Olive Oil Be SauteedExtra virgin olive oil can be sauteed, but heating will destroy the nutrients and antioxidant components in the virgin olive oil, and using it for cold or low temperature cooking is the best choice. Extra virgin olive oil refers to olive oil with an acidity not exceeding 0.8. Extra Virgin Olive Oil with an acidity of not more than 0.8 is the best quality olive oil. Extra Virgin Olive Oil is made by separating the oil and water from the natural juice of the olives pressed from the olives within twenty-four hours. Extra virgin olive oil is pressed using a purely physical, low-temperature pressing method, without any preservatives and additives, and the biochemical indicators and sensory characteristics must meet the relevant olive oil standards before it can be called extra virgin olive oil. Extra virgin olive oil in the world only varieties of more than 200 varieties of olive oil. Olive oil is loved by the Mediterranean coastal residents, the olive oil industry has continued for thousands of years, the earliest olive oil processing workshop appeared in Turkey's Aegean coast of the Izmir region, the site is 1500 years ago. Extra virgin olive oil in the unsealed use, in contact with the air, gradually oxidized to generate peroxides, the longer the time, the more accumulation, but also produce a nasty taste of the haram, so in the unsealed as soon as possible after the use, but also to prevent the loss of some antioxidant nutrients. For extra virgin olive oil that has been opened but may not be used for a longer period of time, it can be put in the refrigerator to freeze.
What are the benefits of extra virgin olive oil?Olive oil virgin olive oil effects and functions
1, promote blood circulation olive oil can prevent atherosclerosis and atherosclerosis complications, hypertension, heart disease, heart failure, kidney failure, cerebral hemorrhage.
2, improve the function of the digestive system olive oil contains higher than any vegetable oil unsaturated fatty acids, rich in vitamins A, D, E, F, K and carotene and other fat-soluble vitamins and antioxidants and a variety of other components, and does not contain cholesterol, and therefore the human body digests and absorbs a very high rate.
It has the function of reducing gastric acid, preventing the occurrence of gastritis and duodenal ulcer; and can stimulate the secretion of bile, stimulate the vitality of pancreatic enzymes, so that the degradation of fats and oils, and be absorbed by the intestinal mucosa, in order to reduce the occurrence of cholecystitis and gallstones. There is also laxative function, long-term consumption can effectively relieve constipation.
3, cancer prevention due to olive oil is rich in monounsaturated fatty acids and polyunsaturated fatty acids, including polyunsaturated fatty acids in the omega-3 fatty acids can reduce the number of cancer extracted from the blood linoleic acid, so that the cancer quits a very needed nutrients.
4, anti-radiation effect due to olive oil contains polyphenols and lipopolysaccharide components, so olive oil also has the function of radiation, so olive oil is often used to make astronauts food.
5, anti-aging olive oil many components, carotene and chlorophyll give olive oil yellow-green color, and chlorophyll plays a metabolic role, promote cell growth, accelerate wound healing. It also helps to beautify one's appearance and reduce the production of wrinkles.
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Expanded Information Virgin Olive Oil:
Olive oil has been touted as a healthy cooking oil, but there are prerequisites to its health claims. Since Europeans and Americans have been using a lot of butter and margarine in their cooking, the former is too high in saturated fatty acids and the latter contains trans fatty acids.
Excessive intake of saturated fatty acids can increase the risk of cardiovascular and other diseases, and trans fatty acids, which are supposed to be used as a substitute for saturated fatty acids, have been shown to be even less healthy. Therefore, it is true that butter and margarine would be much healthier if replaced with olive oil.
But the Chinese rarely use butter and margarine in their cooking. What the Chinese want to compare is the difference between olive oil and other vegetable oils. As far as the content of elements affecting health is concerned, in fact, there is a difference between olive oil and other vegetable oils, and it cannot be said that olive oil is healthier.
/ifinance.ifeng.com/14720324/news.shtml?srctag=pc2m "target="_blank "title="Phoenix - How to identify extra virgin olive oil? A look, two smells and three tastes "Phoenix - How to identify extra virgin olive oil? A look, two smells and three tastes