Vegetable oil is a compound composed of unsaturated fatty acids and glycerol. It is widely distributed in nature and is an oil obtained from the fruits, seeds, and germs of plants. Such as peanut oil, soybean oil, flax oil, castor oil, rapeseed oil, etc.

Contents

1. Main uses

2. Consumption guidance

3. Nutritional value

4. Preservation and storage

1. Main uses

1. Edible vegetable oils and fats: The content of oils and fats needs to be ensured in human diets. If the human body does not absorb enough fat for a long time and the body lacks fat for a long time, it will lead to malnutrition, poor physical strength, weight loss, and even loss of working ability. Edible vegetable oils and fats are important non-staple foods for humans. They are mainly used in cooking, pastries, canned foods, etc. They can also be processed into vegetable oil, margarine, baking oil, etc. for human consumption.

2. Industrial vegetable oils: they are widely used and are the main raw materials for industrial products such as soap, paint, ink, rubber, tanning, textiles, candles, lubricants, synthetic resins, cosmetics, and medicines. .

3. Vegetable oils and fats are one of the important commodities in the international market. With my country's reform and opening up and the development of the national economy, the variety and quantity of imported and exported vegetable oils and fats are increasing year by year. Exported vegetable oils include soybean oil, peanut oil, rapeseed oil, palm oil, castor oil, etc., mainly exported to Japan, North Korea, Mongolia, the Netherlands, Russia and other countries. Imported vegetable oils include soybean oil, rapeseed oil, coconut oil, palm oil, flax oil, castor oil, etc., mainly from the United States, Brazil, the Netherlands, the Philippines, India, Singapore, Malaysia and other countries.

2. Edible guidance

1. Oils and fats have a certain shelf life. Do not eat oil that has been left for too long. 2. It can be used directly for cold dressing, but it is best to heat it before use. 3. Avoid repeated use of oil heated at high temperatures. 4. Excessive consumption of vegetable oil will still have certain effects on cardiovascular and cerebrovascular diseases, and it is easy to gain weight.

3. Nutritional value

Vegetable oil mainly contains vitamins E, K, calcium, iron, phosphorus, potassium and other minerals, fatty acids, etc. The fatty acids in vegetable oils can make the skin moisturized and shiny. The main components of palm oil and coconut oil in vegetable oils are saturated fatty acids, which are the same as animal fats, so they are solid at room temperature. Most vegetable oils such as peanut oil, safflower oil, mustard oil, corn oil, linseed oil, nut oil, sesame oil, soybean oil and sunflower oil are mainly composed of unsaturated fatty acids and are therefore liquid at room temperature. It is recommended to consume vegetable oils that are mainly composed of monounsaturated fatty acids. Vegetable oils rich in monounsaturated fatty acids include mustard oil, olive oil, and peanut oil. Vegetable oils high in polyunsaturated fatty acids include corn oil, safflower oil, soybean oil, sunflower oil, and sesame oil. These oils have a unique taste. [

4. Fresh storage

Edible oil is prone to chemical reactions with oxygen in the air. This phenomenon is called a grease reaction. The smell of edible oil is the result of the oxidation of the grease. When storing vegetable oil, you should pay attention to the following points:

1. Avoid light, which will accelerate the oxidation of oil under light conditions;

2. To isolate the air, you can choose green or brown glass Bottle or ceramic vessel. Containers holding oil should be clean and dry. After filling the oil, tightly plug the cork or cap the bottle tightly to prevent the oil from creating conditions for oxidation;

3. Store the container holding oil in a cool and ventilated place to prevent The temperature is too high and the sun is exposed;

4. Remove the oil residue and impurities in the oil promptly, and pay special attention not to bring moisture into the oil. The moisture that has been mixed in must be heated and evaporated before bottling;

5. Vitamin E is a good antioxidant. You can use a vitamin E capsule, pierce it, add it to 500 ml of cooking oil, and mix well to prevent the cooking oil from deteriorating. You can also add three ten thousandths of cloves or two ten thousandths of ginger into the oil to prevent odor.