2. The viscosity of rice oil is low, cooking can reduce the oil absorption by 20%, and the freshness and preservation time of food are greatly improved;
3. Rice oil is light in taste and clear in color, which can keep the original flavor of dishes.
Extended data:
Rice oil introduction:
1. The oil obtained by extracting and separating the fat in rice is rice oil;
2. Rice bran oil can be divided into rice bran oil and rice bran oil.
3. Rice oil is also called rice germ oil, and it is also called brown rice oil in Japan, Southeast Asian countries and Taiwan Province Province.
Baidu encyclopedia-rice oil