2. Look at the content of essential fatty acids: the higher the content of essential fatty acids in edible oil, the higher the edible value. The essential fatty acids in vegetable oil except coconut oil, palm oil and cocoa oil are high, while the saturated fatty acids in animal oil are high and their nutritional value is not as good as vegetable oil.
3, look at the content of fat-soluble vitamins: edible oil with high fat-soluble vitamins is better. The reserve fat of animals does not contain vitamins, and the fat around internal organs such as liver is rich in VA and VD. Although VA and VD in vegetable oil are rare, they contain more ve.
4. Look at the stability of lipids: the stability and the amount of unsaturated fatty acids are related to the content of VE. Unsaturated fatty acids are unstable and prone to oxidative corruption. ve has antioxidant effect and prevents lipid corruption.
5. Does it contain cholesterol? Vegetable oil contains no cholesterol, while animal oil contains cholesterol.
6. Look at the proportion of fatty acids: According to most studies, monounsaturated fatty acids can reduce blood cholesterol, triglycerides and low-density lipoprotein cholesterol, similar to polyunsaturated fatty acids, but a large intake of linoleic acid can reduce low-density lipoprotein and high-density lipoprotein, while a large intake of oleic acid cannot. The ratio of saturated fatty acids: monounsaturated fatty acids: polyunsaturated fatty acids proposed by most countries is: 1: 1.
7. Choose edible oil according to cooking methods: different cooking methods choose different oils. Therefore, we suggest that the general kitchen should prepare at least three kinds of oils to diversify the edible oil.
8. Try to choose edible oil in small packages: because if you can't eat it all at once, it will easily deteriorate if you leave it for too long, which will not only smell bad, but also produce harmful substances.
9. Try not to buy bulk vegetable oil: the container of bulk oil is often opened, which has more contact with oxygen in the air and is easy to oxidize and deteriorate.