Vegetable oil is a common edible oil in daily life, which is extracted from rape. The raw material of oil pressing is plant seeds, which generally contain some seed phospholipids, which are very important for the development of blood vessels, nerves and brain.
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The nutritional quality of rapeseed oil depends on the amount of harmful substances such as erucic acid and glucosinolate. According to our national standards, rapeseed oil can be divided into rapeseed oil with erucic acid content greater than 3.0% and low rapeseed oil with erucic acid content less than 3.0%. Generally, rapeseed oil has low nutritional value, and rapeseed oil with low erucic acid and low glucosinolate is much better.
In eating, it is necessary to avoid repeated use of high-temperature heating time, and choose oil with relatively close production date, and those beyond the shelf life cannot be eaten. Moreover, because rapeseed oil lacks essential fatty acids, such as oleic acid, its composition is unbalanced and its nutritional value is lower than that of ordinary vegetable oil, it is advisable to eat less rapeseed oil when conditions permit.
If it can be eaten with good edible oil rich in linoleic acid such as olive oil and camellia oil, its nutritional value will be improved and it will be more beneficial to people's health.
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