It can be used for cooking. Salad oil is light yellow, clear and transparent, odorless and good in taste. When used in cooking, it does not foam and smoke less, and can maintain the original color and taste of dishes. In addition to cooking and frying, it is mainly used as salad oil for cold meals, and can also be used as raw oil for margarine, shortening, mayonnaise and various seasoning oils.

Salad oil can be used for frying, frying, frying and cold dishes, and can keep the original taste and color of vegetables and other foods. Salad oil sold in the market mainly includes soybean salad oil, rapeseed salad oil, rice bran salad oil, cottonseed salad oil, sunflower salad oil and peanut salad oil.

Salad oil has the effects of antioxidation, inhibiting the proliferation of cancer cells, improving immunity, reducing blood lipid and cholesterol, etc., which may prevent cardiovascular diseases to some extent and is beneficial to the development and growth of dry blood vessels and brain. In addition, salad oil does not contain carcinogens aflatoxin and cholesterol, which has a protective effect on the body.

Extended data

Matters needing attention in eating salad oil

1. Oil has a certain shelf life, so don't eat oil that has been left for too long.

2. The nutritional value of salad oil heated repeatedly at high temperature is destroyed and it is not suitable for eating. Avoid using oil that is repeatedly heated at high temperature.

3. Try to avoid eating too much. Although salad oil has the function of preventing cardiovascular diseases, eating too much will still have a certain negative impact on cardiovascular and cerebrovascular diseases, and it is easy to get fat.

Baidu encyclopedia-salad oil