From the nutritional value, soybean oil contains palmitic acid 7-10%, stearic acid 2-5%, arachidic acid 1-3%, oleic acid 22-30%, linoleic acid 50-60, linoleic acid 5-9%. Soybean oil fatty acid composition is better, it is rich in linoleic acid, has a significant reduction in serum cholesterol levels, the prevention of cardiovascular disease, soybean also contains a large amount of vitamin E, vitamin D, as well as a wealth of lecithin, are very beneficial to human health. In addition, the human body digestive absorption rate of soybean oil is as high as 98%, so soybean oil is also a very high nutritional value of the good cooking oil.
Salad oil, the new standard oil, is the highest level of processing of cooking oil, which is characterized by both frying, and cold dishes. Currently on the market salad oil varieties are: soybean salad oil, rapeseed salad oil, cottonseed salad oil, peanut salad oil, sunflower seed salad oil, rice bran salad oil, etc. Advanced Cooking Oil Advanced cooking oil is the new standard of the second level of oil, the quality and use of salad oil is relatively close to the quality and use of salad oil, but not suitable for cold mixing, the smoke point than the salad oil is lower than the 5 to 10 ℃. Shelf life is 12 months, the same varieties of salad oil.