Peanut oil contains saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids in a ratio of about 3∶4∶3, which is a balanced vegetable oil. Peanut oil produced by pressing has a strong aroma, among which vitamin E and carotene are preserved more. Generally suitable for cooking, such as roasting, long cooking and stir-frying, try to avoid high-temperature frying and frying.
Peanut oil is light yellow, transparent, clear in color, fragrant and delicious, and it is an easy-to-digest edible oil. Peanut oil contains more than 80% unsaturated fatty acids (including oleic acid 4 1.2% and linoleic acid 37.6%). In addition, peanut oil also contains sterols, wheat germ phenol, phospholipids, vitamin E, choline and so on.
Selection method of edible oil
1. Cooking purpose: Different cooking oils are suitable for different cooking methods. For example, olive oil is suitable for low-temperature cooking and salads, while oils with high stability, such as peanut oil, rapeseed oil or sunflower oil, can choose high-temperature cooking.
2. Smoke point: Smoke point refers to the temperature at which oil starts to smoke and produce harmful substances. Oil with high smoke point is suitable for high-temperature cooking, such as frying, frying and roasting. Generally speaking, peanut oil, sunflower oil, vegetable oil and pig oil fume have high boiling points and are suitable for high-temperature cooking.
3. Storage stability: Some oils are relatively stable during storage and can resist oxidation and deterioration. For oils that are not often used, you can choose oils with long shelf life and high storage stability, such as olive oil and peanut oil.