One, peanut oil
1, peanut oil light yellow and transparent, bright color, fragrant smell, delicious taste, is a relatively easy to digest edible oil. Peanut oil contains more than 80% unsaturated fatty acids (including 41.2% oleic acid, linoleic acid 37.6%). It also contains 19.9% of saturated fatty acids such as limonoic acid, stearic acid and arachidic acid.
2, the fatty acid composition of peanut oil is relatively good, easy for human digestion and absorption. According to foreign information, the use of peanut oil, can make the human body cholesterol decomposition into bile acids and excreted, thereby reducing the plasma cholesterol content.
3, in addition on, peanut oil also contains sterols, wheat germ phenol, phospholipids, vitamin E, choline and other substances beneficial to the human body. Regular consumption of peanut oil can prevent the skin from wrinkling and aging, protect the walls of blood vessels, prevent the formation of blood clots, and help prevent atherosclerosis and coronary heart disease. Choline in peanut oil can also improve the memory of the human brain and delay the decline of brain function.
Two, soybean oil
1, soybean oil is darker in color, there is a special smell of soybean; thermal stability is poorer, when heated, will produce more foam. Soybean oil contains more linoleic acid, easier to oxidize and produce "soybean odor". From the edible quality, soybean oil is not as good as sesame oil, sunflower oil, peanut oil.
2, 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%.
3, the fatty acid composition of soybean oil is better, it is rich in linoleic acid, there is a significant reduction in serum cholesterol levels, the prevention of cardiovascular disease efficacy, soybeans also contain a large amount of vitamin E, vitamin D, as well as rich in 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 excellent cooking oil.
Three, canola oil
1, canola oil is what we commonly known as rapeseed oil, also known as rapeseed oil, is a cruciferous plant brassica (i.e., rapeseed) seeds squeezed from the transparent or translucent liquid. Canola oil is generally dark yellow or brown in color. Canola oil contains arachidonic acid 0.4-1.0%, oleic acid 14-19%, linoleic acid 12-24%, erucic acid 31-55%, linolenic acid 1-10%.
2, from the nutritional value point of view, the human body of rapeseed oil digestion and absorption rate can be as high as 99%, and favorable bile function. In the liver is in a pathological state, canola with can also be normal metabolism of the body. Moreover, canola oil contains little or no cholesterol, so people who control their cholesterol intake can consume it without worry.
3, but canola oil in the lack of linoleic acid and other essential fatty acids, and the fatty acid composition of which is unbalanced, so the nutritional value of vegetable oils than the general low, such as can be consumed with the consumption of linoleic acid-rich good cooking oils with food, the nutritional value of its will be improved.
Four, sesame oil
1, sesame oil and sesame oil and small milled sesame oil, they are sesame oil as raw material for the oil products. Extracted from sesame oil, both sesame oil or small milled sesame oil, its fatty acid roughly containing oleic acid 35.0-49.4%, linoleic acid 37.7-48.4%, arachidonic acid 0.4-1.2%.
2, sesame oil digestion and absorption rate of 98%. Sesame oil does not contain harmful ingredients, but contains particularly rich in vitamin E and relatively rich linoleic acid.
3, regular consumption of sesame oil can regulate the permeability of capillaries, strengthen the body's tissue oxygen absorption capacity, improve blood circulation, promote gonadal development, delay aging to maintain the spring green. So sesame oil is edible quality, high nutritional value of good cooking oil.
Five, blended oil
1, the most suitable for daily frying. Blending oil is also a class of fats and oils in general, 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, but also sunflower oil and cottonseed oil-based blending oil.
2. 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.
Expanded Information:
p>1, the heat transfer effect of oil
To make the dishes present tender or crispy. In the cooking process, the use of fats and oils as a heat transfer medium is widely used, due to the high boiling point of fats and oils, heating can accelerate the speed of cooking, shorten the cooking time of food, so that the raw materials to maintain fresh and tender. Appropriate control of the heating time and temperature of the oil, but also to make the dishes crispy and crispy, so commonly used in deep-fried dishes.
2, improve the color of the dishes
Fat can make the dishes show a variety of different colors. For example, in the production of battered dishes, due to different oil temperatures, can make the fried or pan-fried dishes show white, golden, deep red and other different colors. Oil can be higher than the temperature of water or steam 1 times, quickly dispersed raw material surface and internal water, oil molecules penetrate into the interior of the raw material, so that the dishes emit an attractive aromatic odor, thus improving the flavor of the dishes.
3, increase the nutrients
In the cooking process, due to the fat penetration to the raw materials of the internal organization, not only improve the flavor of the dishes, and supplemented with some low-fat dishes of the nutrients, thereby increasing the calorie dishes, that is, the nutritional value.
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