1, cottonseed oil
Cottonseed oil is an oil made from cottonseed, which can be used for cooking and eating, and can also be used as raw material in industrial production. Cottonseed oil contains a lot of essential fatty acids, among which linoleic acid is high, which can reach 44.0-55.0%. Linoleic acid can inhibit cholesterol in human blood and protect human health.
2. Soybean oil
Soybean oil is taken from soybean seeds, and soybean oil is the most abundant oil in the world. The color of soybean crude oil varies with the variety of soybean seed coat and soybean. Generally light yellow, slightly green, dark brown, etc. Refined soybean oil is light yellow. Soybean oil contains a lot of linoleic acid. Linoleic acid is an essential fatty acid for human body and has important physiological functions.
3. Rapeseed oil
Rapeseed oil, also known as "vegetable oil", is one of the edible oil varieties in China. Rapeseed oil is dark yellow and slightly green, with unpleasant smell and spicy taste. Generally, it needs degumming, deacidification, decoloration and deodorization before it can be eaten. Rapeseed oil has high viscosity, low saponification value and high erucic acid content in semi-drying oil, which can be used to identify rapeseed oil.
The role of cooking oil
1 Although the demand for oil in residents' diet is very low, it is indispensable. The Dietary Guide for China residents suggests that the consumption of cooking oil per person per day should not exceed 25g or 30g.
2, the boiling point of oil is higher than that of water, which can make food stir-fry faster, and will not burn the food and lose nutrition because it takes too long to cook, and the food will taste better.
3, cooking oil can effectively soften the fiber in the dish, some vegetables contain fat-soluble vitamins, adding some oil is conducive to absorption.
4. Oil has the function of lubrication. Putting oil when cooking can prevent the pan from sticking.
5. Putting proper grease into the dish can obviously increase the flavor of the dish and enhance the sense of food.