At present, the problem of healthy eating is high, and many service platforms have exposed news reports that eating some food leads to poisoning or illness. People are becoming more and more cautious about the imported food, choosing green food as far as possible, and the quality regulations of daily necessities such as rice, oil and salt are getting higher and higher.
Soybean oil soybean oil is the oil obtained by squeezing soybeans, which is often called "soybean edible oil" and is one of the most common edible oils. Soybean oil is also called soybean oil in some areas. To put it bluntly, it is the edible oil obtained by squeezing soybeans. Soybean is mainly produced in Northeast China, North China, East China and Central South China, and its raw materials are easily available. Compared with other edible oil raw materials, the oil content of soybean is relatively low, only 16~24%. In order to better maximize the benefits, manufacturers generally use leaching to obtain most of the vegetable oil in soybean oil during the whole process of squeezing soybean oil, so most of the soybean oil that can be seen in the market at present is the finished product produced by leaching.
Compared with other edible oils, soybean oil has a significant defect, that is, the shelf life is relatively short, only one year, edible oil is generally pale yellow, and soybean oil with high cost performance is pale yellow. Through the plastic bottle, it looks clear and transparent, without precipitation and pungent bean smell. High-quality soybean oil with temperature below 0℃ will have vegetable oil crystallization.
Soybean oil is rich in fatty acids and unsaturated fatty acids. Eating soybean oil is helpful to reduce blood lipid, regulate bile solid level, and reduce the risk of cardiovascular disease to some extent. Soybean oil contains unsaturated fatty acids that are not found in other edible oils, which can promote the growth and development of cranial nerves and microvessels.
Soybean oil is rich in fatty acids, linoleic acid, vitamin D and other nutrients, and has good dietotherapy and health care functions.
It is best not to buy 1 edible oil that has been opened for more than three months.
Generally speaking, the validity period of edible oil is 18~24 months, which usually means that it is only stored for 3~5 months after opening. It's already open. It is best to finish cooking oil within three months to prevent mildew.
Moldy cooking oil is harmful to health. Eating a lot at a time or taking a small amount for a long time may cause food poisoning and lead to indigestion. In more serious cases, it may destroy the blood circulation system and cause diseases.
2. Palm oil
Palm oil is an edible oil extracted from palm fruit, which has a high smoke point and is not easy to smoke when heated at high temperature. The ingredients fried with this oil are bright in color, crisp in taste, cheap in palm oil and good in reliability, so they are widely used in food industry and suitable for frying.
I don't know that palm oil is mostly saturated fat. Excessive intake will accelerate obesity and increase the risk of cardiovascular diseases such as obesity and hyperlipidemia. Therefore, we suggest that you avoid eating or not eating as much as possible to reduce the risk of illness.
Step 3 butter
Salt-free butter is generally used when making bread and snacks. Butter is a kind of human fat compound obtained from fresh milk, which contains more saturated fat. I suggest that when you buy snacks and birthday cakes, try to avoid choosing foods containing butter.
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