Peanut oil temperature fragrant, delicious flavor, stir-fry flavor, very popular with the family cooking, contains saturated fatty acids, unsaturated fatty acid ratio is about 3:4, carotene and vitamin content is not low, is a more balanced nutritional oil.

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Peanut oil is suitable for boiling, frying, baking, not suitable for high-temperature frying, don't use peanut oil when frying things, not only will there be a loss of nutrients, but also fumes are relatively large.

Soybean oil

Soybean oil is extracted from soybeans with solvent leaching oil, shelf life is relatively short, the color of the oil will be the more you put the deeper, this is because soybean oil is more prone to oxidation, the shelf life is usually only 1 year or so, the content of unsaturated fatty acids is relatively high, not easy to coagulate at low temperatures, the nutritional value of the higher.

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Soybean oil is unstable at high temperatures and is not suitable for stir-frying, deep-frying, etc. It is good for making pasta, mixing fillings, and making soups, and the fumes at high temperatures will be particularly large.

Corn oil

Also known as corn germ oil, unsaturated fatty acid content of up to 80% to 85%, is a very healthy fats and oils, corn oil fragrance, taste elegant, clarification and transparency, high vitamin content, but also recognized as high nutritional value of cooking oil.

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Corn oil is thermally stable and is suitable for almost all cooking methods, with no obvious disadvantages.

Canola oil

Canola oil is a traditional cooking oil, is pressed from rapeseed cooking oil, has a special flavor, many traditional dishes need to use canola oil to increase the flavor, canola oil cholesterol is relatively small, monounsaturated fatty acid content of up to 80% or more, healthier, but the erucic acid content is higher, "three high "People should pay attention when consuming.

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Canola oil is inexpensive and thermally stable, suitable for frying, stir-frying, barbecuing and other different cooking methods

Sunflower oil

Sunflower oil is the usual eating "melon seeds" pressed fat, golden in color, clarified and transparent, with an aromatic odor. Europe and the United States and other places are very popular, containing a large number of linoleic acid and other essential unsaturated fatty acids, known as "advanced nutritional oil.

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Sunflower oil has poor heat resistance and is suitable for stir-frying and stewing at low temperatures, but not for stir-frying or deep-frying.

Blended oil

Blended oil, also known as high oil, will be more than two kinds of refined fats and oils in proportion to the proportion of cooking oil, because the proportion is more flexible, only the enterprise's own standards, if you eat a long time an oil, blended oil is a good choice, all kinds of nutrients are the most balanced, and generally suitable for a variety of cooking methods, but the shelf life is not too long, generally 12 months.

These are the best choices for long-term consumption of a single oil.

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