The ratio of saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids in rice bran oil is close to 1: 1: 1, which is close to the recommended standard of the World Nutrition Association and is an ideal ratio suitable for human absorption. Moreover, oryzanol contained in rice oil helps to regulate the autonomic nervous system, improve sleep and relieve fatigue, which is a nutrient that other edible oils do not have. The contents of phytosterol, vitamin E and other nutrients are higher than other edible oils. The smoke point of rice oil is higher, and less oil smoke is produced during frying, which is healthier.
Corn oil is a very common edible oil, which is rich in unsaturated fatty acids such as oleic acid and linoleic acid. It can reduce serum cholesterol, prevent arteriosclerosis, and play a certain auxiliary role in preventing and treating "three highs" and complications. Corn fume has a high point, which is very suitable for fast cooking and fried food. It can not only cover up the taste of ingredients, but also make dishes more refreshing and delicious, reducing the greasy burden. Because sesame oil is generally used in home cooking environment to enhance flavor, it is rarely used as edible oil.
The fat we get from food every day is long-chain fatty acid, which is slowly absorbed and metabolized. It needs to pass through bile, intestinal wall cells and lymphatic system, and then be transported to major organs and tissues through blood. Medium-chain fatty acids can directly enter the liver from the portal vein of the liver, and are quickly decomposed, absorbed and utilized by the human body to generate energy, and will not be stored in the form of fat. MCT oil is highly respected in the health industry and is also loved by many people who exercise and lose weight.
Having said so much, how much do you understand? How to choose engine oil in daily life? Grease selection: 1. Cook as low as possible. Adding some water when cooking can quickly reduce the oil temperature. Oils suitable for medium and low temperature cooking: virgin olive oil, common fish oil, sesame oil and linseed oil. 2. Saturated fats from any source are more resistant to high temperature cooking and will not form trans fatty acids, so they are more suitable for cooking, such as coconut oil, olive oil, palm oil, avocado oil, grass oil, butter and lard. 3. Buy oil to see the processing technology: try to buy cold pressed, virgin, grass-fed and organic oil, and don't buy artificially refined plant seed oil. 4. Eat more fatty marine fish, herbivorous beef and herbivorous chicken. MCT oil can be added to coffee, tea and other drinks. 5, the shelf life of oil is very different! Unsaturated fat has the shortest shelf life. Cooking oil should be stored in a sealed place, away from light and shadow.