Rapeseed oil does not specify what kind of dishes are suitable for cooking. Rapeseed oil has good thermal stability and is suitable for a variety of cooking methods, such as frying, frying, frying and barbecue. The nutritional quality of rapeseed oil depends on the amount of harmful substances such as erucic acid and glucosinolate.

According to our national standards, rapeseed oil can be divided into rapeseed oil with erucic acid content greater than 3.0% and low rapeseed oil with erucic acid content less than 3.0%. Generally, rapeseed oil has low nutritional value, and rapeseed oil with low erucic acid and low glucosinolate is much better.

Extended data:

In eating, it is necessary to avoid repeated use of high-temperature heating time, choose oil with relatively close production date, and cannot eat oil beyond the shelf life. Moreover, due to the lack of essential fatty acids such as oleic acid, rapeseed oil is unbalanced in composition and has lower nutritional value than ordinary vegetable oil.

Therefore, it is advisable to eat less rapeseed oil when conditions permit. If it can be eaten with good edible oil rich in linoleic acid such as olive oil and camellia oil, its nutritional value will be improved and it will be more beneficial to people's health.

People's Network-Is rapeseed oil really nutritious?