Among the fatty acids in camellia oil, oleic acid is 78-86%, linoleic acid is 7- 10%, linolenic acid is 0.2-0.8%, palmitic acid is 8- 10%, and stearic acid is only 1.5-3.5%. In edible oil, it is very easy to produce free fatty acids from oil fume, such as camellia oil ≤0.20mgKOH/g, moisture and volatile matter (%)≤0.05, and impurities (%)≤0.05.
Characteristics and benefits of tea oil;
Strong stability, long shelf life, high smoke point, high temperature resistance, strong oxidation resistance, easy to be digested and absorbed by our bodies.
Rich in unsaturated fatty acids, it has a certain effect on lowering serum cholesterol and regulating triglyceride level in the body.
Substances containing tea polyphenols, squalene and flavonoids can alleviate the inflammatory reaction of our body, and people with rheumatic and rheumatoid arthritis are relatively suitable.
Rich in vitamin E, it can produce the same effect as antioxidant substances such as tea polyphenols, and has the functions of scavenging free radicals in the body and delaying self-aging.
High smoke point, heat resistance, more suitable for high-temperature stir-frying, and more stable than ordinary vegetable oil. When cooking at high temperature, there is relatively little oil smoke, which reduces the risk of inhaling carcinogens in oil smoke.
Compared with olive oil, more than 90% of them are high-quality oil produced in China, and the price is more affordable.
1, high oleic acid ratio:
The advantage of camellia oil is that the oleic acid content is relatively high. Intake of oleic acid helps to lower the cholesterol of low-density lipoprotein in human blood and prevent hyperlipidemia, arteriosclerosis, hypertension and stroke. In addition, this main feature of camellia oil does not reduce "bad" cholesterol like many vegetable oils, but it also reduces "good" cholesterol.
2, cooking resistance:
Camellia oil and olive oil with high oleic acid content have a common feature: it is not easy to produce lipid peroxidation when heated during cooking.
In fact, this means that tea oil is often used in cooking, and it is not easy to produce oxygen free radicals that lead to the aging of skin cells in our body, and it is not easy to produce acrolein compounds and 3,4-benzo (a) pyrene that induce respiratory diseases and even lung cancer.
3. healthier:
Camellia oil does not contain aflatoxin which is easy to induce liver cancer and erucic acid which is easy to induce cardiovascular disease (contained in traditional rough pressed rapeseed oil), so it is better to stir-fry with camellia oil frequently.
Moreover, we have been paying attention to health problems in recent years, not to mention fish, eggs, milk and vegetables. Even the rice that tastes fine enough, the salt used and the oil used for cooking are all very particular.
Tea oil, once hidden in the mountains and unknown, is also highly respected and favored. However, adhering to the principle of "eat less oil, eat good oil", under the premise of using oil scientifically and reducing the amount of oil, it is no problem to buy a little good oil, which is much cheaper than buying medicine if something goes wrong.
Tips:
No matter how high the nutritional value of tea oil is, we don't recommend you to eat too much. After all, the fat content is too high. One gram of fat contains 9 kilocalories, which is very easy to lead to obesity, thus affecting our health.
It is advisable to use about 25-30g of oil every day, which is also the recommended amount in China's dietary guidelines, about 2-3 spoonfuls of white porcelain.
When buying, pay attention to buying regular channels, the production date is relatively close, the cleanliness is relatively high, and it is stored away from light.