Edible oils are:

1, soybean oil: The oil extracted from soybean has a certain viscosity and is in a translucent liquid state. Its color varies with soybean seed coat and soybean variety, from light yellow to dark brown, and it has soybean flavor.

2. Peanut oil: It contains more than 80% unsaturated fatty acids and saturated fatty acids such as palmitic acid, stearic acid and arachidic acid19.9%. It is an edible oil that is easy to digest.

3. Sunflower seed oil: an important edible oil and high-grade nutrient oil made from sunflower seeds, which contains nutrients such as glucose, sucrose, various vitamins and trace elements.

4, sesame oil: extracted from sesame seeds, with a special flavor, so it is called sesame oil. According to the extraction methods, it is generally divided into squeezing method, filter pressing method and water substitution method, and the small ground sesame oil is the sesame oil made by the traditional process water substitution method.

5. Walnut oil: Vegetable oil made from walnut kernel by squeezing, with oil content as high as 65% ~ 70%, which is known as "Oriental olive oil".

Extended data:

1, dark storage

Light will promote the production of free radicals in edible oil, which will speed up the oxidation of oil, so edible oil should be put in a cupboard and stored away from light.

2. Stay away from the stove

We are used to putting edible oil directly next to the stove, which is convenient for use, but the temperature will accelerate the oxidation of oil. Generally speaking, the oxidation reaction speed will increase by about 1 times with the increase of temperature, so the edible oil should be kept away from the stove when cooking.

3. Avoid metal containers.

Many families like to pack large barrels of oil into metal cans, but metal ions are the catalysts for oxidative rancidity of vegetable oils.

Metal ions can accelerate the decomposition of hydroperoxide and promote the activation of oxygen into singlet oxygen and free radicals. Therefore, it is advisable to choose glass bottles for sub-packaging, preferably brown bottles (which can avoid light).

4. Sealed storage

Grease will automatically oxidize with oxygen, so edible oil should be sealed and stored, and the cover should be tightened, and the less contact with air, the better.

People's Daily Online-Never imagined: Edible oil is "melodramatic", so we should pay attention to the storage method.