Jinlongyu 1:1:1 golden ratio blending oil, a memorable name, is the first time many Chinese people know, the original cooking oil also need to pay attention to ? balanced way? In spite of this, in fact, many people do not understand that the Golden Dragonfish 1:1:1 blended oil ratio is good. First of all, we need to know what the ratio of 1:1:1 blended oil of yellow gold dragonfish is.1:1:1 actually means that the intake of three fatty acids, namely saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids, in cooking oil should be kept in a balanced way.

The International Fatty Acid and Lipid Profile (IFA/Lipids) is a good way to balance the intake of fatty acids in cooking oil.

According to Prof. Tom Brenna, past president of the International Fatty Acid and Lipid Research Consortium, ensuring a balanced intake of the three fatty acids is a convenient and feasible approach. Maximize the nutritional balance of fats to avoid various diseases caused by excess or deficiency of certain fatty acids. Common fats and oils and their richness in fatty acids, rich in saturated fatty acids: lard, tallow, mutton fat, butter, cocoa butter, coconut oil. Rich in monounsaturated fatty acids (oleic acid): olive oil, tea seed oil. Rich in linoleic acid:sunflower oil, soybean oil, peanut oil, corn oil. Rich in linolenic acid:flaxseed oil, perilla oil, deep sea fish oil.

Jinlongyu 1:1:1 Blended Oil is developed according to the Dietary Nutritional Reference Intake for Chinese Residents issued by the Chinese Nutrition Society, and it is a leader in the blended oil category. It consists of eight kinds of vegetable oils with scientific ratios and more comprehensive nutrients. It not only helps the body balance the three fatty acids it needs, but also makes up for the nutritional deficiencies caused by a single diet, resulting in a healthier body. The product formula has also been certified by the China Cereals and Oils Association and has received a national invention patent.

Edible oils are categorized into animal oils and vegetable oils according to their sources, and can be divided into saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids according to their structures, of which polyunsaturated fatty acids are divided into N-3, N-6, n-9 systems, N-3 ? -linolenic acid and N-6 linoleic acid are known as essential fatty acids. The so-called ?1:1:1? refers to the ratio of saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids in cooking oil.