1, the fatty acid composition of tea oil and olive oil have similarities, in which the unsaturated fatty acids up to 90% or more, mainly monounsaturated fatty acids oleic acid, accounting for as much as 73%. Linoleic acid content of only 16%. Due to the reasonable proportion of fatty acids in tea oil, the prevention of cardiovascular disease is beneficial, and therefore for the nutritional community to pay attention to. Unrefined tea oil has an unpleasant odor and must be refined before consumption. Refined tea oil has a good flavor, is resistant to storage and high temperatures, and is suitable for use as a stir-fry and frying oil. Families who prefer to use olive oil can use tea oil as a replacement.
2. Olive oil is the most recommended daily cooking oil by nutritionists all over the world. It not only contains the richest anti-free radical unsaturated fatty acids, which can protect the cardiovascular system and gallbladder; it also contains very rich vitamin D and vitamin E, which can prevent osteoporosis. And the highest level is 100% extra cold-pressed virgin olive oil, originating from Greece and Italy, which is not cheap.
3, tea oil it is to "monounsaturated fatty acids" as the main component of a kind of oil, compared with olive oil, it also contains a kind of called "tea polyphenol" in the material. "Tea polyphenol" this active substance has a certain detoxification and anti-radiation effect, can effectively prevent radioactive substances from invading the bone marrow, and therefore by the health community, the medical profession known as radiation nemesis.
4, tea oil and olive oil contain a component called "squalene" physiological activity costs. "Squalene" with a certain aroma, has a very good oxygen-rich effect, so to a certain extent can be anti-hypoxia and anti-fatigue, and it also has to improve the body's immunity as well as to enhance the gastrointestinal tract function.
5, olive oil is rich in olive fruit fragrance, very suitable for cold, usually can also be used for frying and cooking. But once heated olive oil will expand, so in the cooking of the same dish should pay attention to the control of the amount of oil, it will require less than other kinds of oil. Because the fruity flavor in olive oil is volatile, avoid contact with air when preserving, and also avoid high temperature and light, so it is very unsuitable for preservation, and it is better to eat it as soon as possible after opening the bottle.
Expanded informationTips for buying cooking oil
Color: good quality soybean oil is dark yellow, generally light yellow; canola oil is yellow with a little green or golden yellow; peanut oil is light yellow or light orange, cottonseed oil is light yellow.
Odor: dip your finger in a little oil, wipe it on the palm of your hand, rub it and smell its odor, good quality oil, depending on the variety of different oil has its own smell, there should be no other odor.
Transparency: high transparency, less water impurities, good quality. Good vegetable oil, after standing for 24 hours, should be clear and transparent, not turbid, no precipitation, no suspended matter.
Taste: use chopsticks to dip a little oil into the mouth, there should be no bitter, burnt, sour odor.
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