With the improvement of human living standards, we choose more and more ingredients, just the oils and fats are up to dozens of kinds, especially every time you go to the supermarket need to pick cooking oil, the face of the shelves a wide range of peanut oil, corn oil, olive oil, do not know how to choose? Then so many cooking oil, we in our daily life how to choose it?
1, peanut oil
Peanut oil is made from peanuts as the main raw material, pressed into a kind of edible oil. It is composed of 20% saturated fatty acids and 80% unsaturated fatty acids, the most important of which are oleic acid, linoleic acid and palmitic acid. It belongs to the dry oil, its fat color yellowish transparent, has a strong peanut flavor, is very a kind of high quality use of oil. Because the price of peanuts continues to go up, so the price of peanut oil has been high, peanut oil is also in the ordinary cooking oil, belongs to the high-end cooking oil, its nutritional value is very high, and the flavor of the aroma, very suitable for frying as the first choice of cooking oil.
2, canola oil
Canola oil is also known as rapeseed oil, it is the use of rapeseed seeds pressed out of a kind of edible oil, containing saturated fatty acids about 6%, unsaturated fatty acids 94% or so (of which 58% monounsaturated fatty acids, polyunsaturated fatty acids 36% or so), is very suitable for high cholesterol people to eat. Its nutritional structure can be said to be better than expensive olive oil, but some oils need to be burned through the smoke point, otherwise there will be a "raw oil flavor". Therefore, canola oil is very suitable for stir-frying, deep-frying food, but not suitable for the use of coleslaw.
3, corn oil
Corn oil, also known as corn germ oil, which is extracted from corn germ in a kind of edible oil, containing saturated fatty acids about 14%, unsaturated fatty acids about 86% (of which 29% monounsaturated fatty acids, polyunsaturated fatty acids, 57% or so), the color and lustre of the bright, smoke point is relatively high, so it is not easy to appear soot, it's very suitable for the production of Quick cooking and frying food, and corn oil in the vitamin content is also relatively high, is also a very healthy cooking oil.
4, sunflower oil
Sunflower oil, it is the use of sunflower seeds, that is, we usually eat melon seeds as the main raw material pressed into a kind of edible oil, containing saturated fatty acids 11% or so, unsaturated fatty acids 89% or so (of which monounsaturated fatty acids 19%, polyunsaturated fatty acids 70% or so), the color of the golden yellow and bright, fragrant odor, in many countries.
After the above four kinds of cooking oil analysis and comparison, found that they have their own benefits and shortcomings, in fact, we do not need to get entangled in these vegetable oils which is better, in our daily lives, we should often go to change the type of cooking oil, the use of a variety of vegetable oils, to avoid the long-term use of a single vegetable oil.