It is the worst in terms of food grade. The refining degree of the fourth-grade rapeseed oil is low, and it only goes through simple processes such as degumming and deacidification, with dark color and low smoke point. Due to the low refining degree, the impurity content in the fourth-grade rapeseed oil is high, but it also contains some carotene, chlorophyll, vitamin E and so on. All of them are reserved, but whether it is first-class rapeseed oil or fourth-class rapeseed oil, as long as it meets the national hygiene standards, it will not cause harm to human health.

As far as food grade is concerned, it is the worst. The fourth-grade rapeseed oil has a low degree of refining, only through simple degumming, deacidification and other processes, and has a dark color, low smoke point and large oil smoke during cooking. Due to the low refining degree, the impurity content in the fourth-grade rapeseed oil is high, but it also contains some carotene, chlorophyll, vitamin E and so on. All of them are reserved, but whether it is first-class rapeseed oil or fourth-class rapeseed oil, as long as it meets the national hygiene standards, it will not cause harm to human health.

Selection method of rapeseed oil:

1, high-quality rapeseed oil: yellow to brown, clear and transparent. It has the inherent smell and unique spicy taste of rapeseed oil without any peculiar smell.

2. Second-class rapeseed oil: brownish red to brownish brown, slightly turbid, with trace suspended matter. It has the inherent smell of rapeseed oil, dull or slightly smelly.

3. Inferior adulterated rapeseed oil: brown, extremely turbid liquid. Bad smells such as toxic smell, burnt smell and hay smell.