Flaxseed oil is not resistant to high temperature, because the oil rich in omega-3 fatty acids has poor heat resistance, which is not as good as soybean oil, corn oil and sunflower oil. Once heated, the oxidation polymerization rate is very fast, and it will also produce harmful fumes, so it is not suitable for cooking in daily life.

Stir-frying seeds with flaxseed oil at high temperature will reduce the content of effective components in the oil and lead to protein degeneration.

The boiling point of linseed oil is 287℃. If the oil temperature is too high or too high for too long (above 287℃), it will turn black, oxidize and decompose, and even cause cancer. Edible oil also contains a variety of mutagenic substances. Rapeseed oil and soybean oil contain more unsaturated fatty acids, which are mutagenic (less lard, but too many disadvantages).

It is suggested that the cooking temperature of linseed oil should be controlled at 80? Next, stir fry carefully.