Edible oil standards: acid price: peanut oil, canola oil, soybean oil, sunflower oil, caraway oil, tea oil, hemp oil, corn germ oil, rice bran oil ≤ 4, cottonseed oil ≤ 1; peroxide value: peanut oil, sunflower oil, rice bran oil ≤ 20, canola oil, soybean oil, Hemp oil, corn germ oil, cottonseed oil, tea oil, hemp oil ≤ 12; leaching oil solvent residue ≤ 50.

Edible oil is also known as " Cooking oil ", refers to the process of making food, animal or vegetable fats and oils, at room temperature for the animal or vegetable oils and fats. vegetable fats and oils, which are liquid at room temperature. Edible oils are categorized into four grades: Grade 1, Grade 2, Grade 3, and Grade 4 according to their quality. Edible vegetable oils have four fears: first, direct light, second, air, third, high temperature and fourth, water. Therefore, the preservation of edible oil to avoid light, sealed, low temperature, waterproof.

Cooking oil eating method

①Eat less oil. Oil is fat, containing high calories, nowadays the standard of living is improved, nutritional supplementation is sufficient, so you should eat less oil, to prevent excessive calorie intake.

2 eat good oil. Different oils have different nutritional value, roughly divided into woody plant oils & gt; herbaceous plant oils & gt; animal oils.

3 eat diversity oil. Eat the diversity of oil to meet the human body on a variety of. According to the needs of different nutrients, to achieve the purpose of healthy eating oil.

Source of the above: Baidu Encyclopedia - Edible Oil