Rapeseed oil is suitable for frying soybean oil, stewing olive oil and cold salad.
At present, there are many kinds of edible oils on supermarket shelves, such as salad oil, blended oil, olive oil, safflower oil, sunflower oil and corn germ oil, which dazzle consumers. In fact, all kinds of edible oils have their own nutritional characteristics, and it is difficult to compete in many aspects. As long as it is used properly, it can bring health to yourself and your family.
One. Salad oil: It can be eaten raw.
Salad oil is a kind of. Generally speaking, the raw materials of oil are soybeans and rapeseed, which are light in color, light in smell and less in impurities. The unsaturated fatty acid content of salad oil is above 80%, while the saturated fatty acid content is very low and the vitamin E content is also very rich. Salad oil can be eaten raw or used for cooking. Rapeseed salad oil is rich in oleic acid, which has better thermal stability than soybean salad oil and is suitable for daily frying. Soybean salad oil is rich in linoleic acid needed by human body, and its content can reach more than 50%. However, soybean salad oil is not resistant to high temperature and is not suitable for strong frying and frying food.
Two. Peanut oil: choose a brand
High-grade peanut oil is a kind of high-grade edible oil with unique peanut fragrance and flavor. Peanut oil has a unique fatty acid composition, so it is generally semi-solid and turbid in winter or refrigerator. Its cloud point is 5℃, which is higher than ordinary vegetable oil. Peanut is easy to pollute Aspergillus flavus, and the toxin produced by Aspergillus flavus is highly carcinogenic, so raw peanut oil is very unsafe. Consumers must go to regular stores or supermarkets when buying, and choose high-grade peanut oil with brand guarantee. Peanut oil is rich in monounsaturated acids and vitamin E, and its thermal stability is better than salad oil. It is a high-temperature edible oil with excellent quality.
Three. Tea Oil: Preventing Cardiovascular Diseases
Some areas in China are rich in tea oil. The fatty acid composition of tea oil is similar to that of olive oil, in which unsaturated fatty acids account for more than 90%, mainly monounsaturated fatty acids-oleic acid, accounting for 73%. The linoleic acid content is only 16%. Because the proportion of fatty acids in tea oil is reasonable, it is beneficial to prevent cardiovascular diseases, so it has attracted the attention of nutritionists.
Unrefined tea oil has an unpleasant smell and must be refined before it can be eaten. Refined tea oil has good flavor, storage resistance and high temperature resistance, and is suitable for cooking oil and frying oil. Families who like to use olive oil can use tea oil as a substitute.
Four. Corn oil: lowering cholesterol
Corn oil is also called corn oil and corn germ oil. It is an oil extracted from the germ of corn seeds. Its fatty acid composition is very similar to sunflower seed oil, with 85% unsaturated acid, mainly oleic acid and linoleic acid, and the ratio is about 1∶2.5. Because its cholesterol-lowering effect is better than linoleic acid oil such as soybean oil and sunflower oil, corn oil is considered as an oil with high nutritional value. Corn oil is clear and transparent, and can be used as salad oil to make cold dishes and salads. At the same time, corn oil has strong thermal stability and can be used for cooking and frying.
Five. Butter: Old people had better not eat it.
Butter contains more than 80% fat, more than 60% saturated fatty acid and about 30% monounsaturated fatty acid. Butter has good thermal stability, good plasticity and strong aroma, and is an ideal high-temperature edible oil. Among them, the content of vitamin E is relatively small, but it contains quite a lot of vitamins A and D. However, due to its high content of saturated fatty acids and cholesterol, it is not suitable for the elderly and hyperlipidemia patients as edible oil.
Six. Blending oil: most suitable for daily cooking.
Blended oil is also a kind of oil, which is blended from several kinds of high-grade edible oils, among which soybean oil and rapeseed oil are the main ones, and it is more common to use a small amount of peanut oil to enhance fragrance. There are also blended oils based on sunflower oil and cottonseed oil. The nutritional value of blended oil varies with different raw materials, but it is rich in unsaturated fatty acids and vitamin E, with good flavor and stability and reasonable price, which is most suitable for daily cooking.
Seven. Sunflower seed oil: not suitable for frying.
Sunflower seed oil, also known as sunflower seed oil, contains 85% unsaturated fatty acids. The ratio of oleic acid to linoleic acid in unsaturated fatty acids is about 1∶3.5, and the linoleic acid content is high, which is similar to corn oil. Sunflower seed oil contains a lot of vitamin E and antioxidant chlorogenic acid, which has high nutritional value. Sunflower seed oil is light amber and light yellow after refining, which has a unique aroma. Refined sunflower seed oil is suitable for low-temperature stewing and frying, but not for fried food.
Eight. Olive oil: cold salad adds unique flavor
Olive oil is the most expensive of all kinds of edible oils, because the olive oil sold in China is mainly supplied by imports. The advantage of olive oil lies in its rich monounsaturated fatty acid-oleic acid. According to research, polyunsaturated fatty acids such as sulfinic acid and linolenic acid are easy to cause oxidative damage in the body, and excessive consumption is not conducive to health; Saturated fatty acids are easy to cause high blood lipids. Oleic acid, as a monounsaturated fatty acid, avoids two adverse consequences and has good heat resistance. Olive oil has a unique flavor and can be used for cooking, but it will add special flavor to food when used in cold salad.
Nine. Safflower oil: Suitable for stewing.
Safflower oil is obtained from safflower seeds and contains linoleic acid 73%-79%, oleic acid 13%-2 1%, and the rest is about 10% palmitic acid and stearic acid. The content of natural antioxidants in safflower oil is very low, and unless artificial antioxidants are added, it is easy to rancidity.
Safflower oil has poor thermal stability, so it is best used for cold salad and stew.
It should be noted that some "vegetable butter" or "vegetable butter" are products made by artificial hydrogenation of soybean oil, and their taste and cooking effect are similar to those of butter, and the proportion of fatty acids is also similar to that of butter. It does not contain cholesterol, but contains unhealthy "trans fatty acids", and its nutritional value is lower than butter, so children and the elderly had better eat less.
Use different oils for frying and cold salad.