For your own reference only, the above data comes from Wikipedia. The above data only include refined edible oil, excluding workshop crude oil.
Reasonable collocation of edible oil and edible materials
1. Each oil has a specific nutritional value, such as1; Walnut oil and linseed oil have high unsaturated fatty acid content and high nutritional value; 2. Rapeseed oil and peanut oil are rich in flavor and easy to digest. One oil can't make all the dishes have balanced nutrition. Every dish has different dietary requirements. For example, meat needs to undergo "more fragrant meat" to release nutrition and delicacy to the maximum extent (choose peanut oil and rapeseed oil with higher oil points), while vegetables need "fresher vegetables" to retain nutrition to the maximum extent and keep dishes fresh (choose walnut oil and olive oil with lower oil points).
Second, there are old people and children at home, so eat less oil and eat more oil.
In healthy cooking, excessive oil, lampblack and carcinogenic toxins are more harmful to children and the elderly with low resistance. It is suggested that "eat less oil and eat more oil", which is very helpful for children's physical and intellectual development and plays an important role in alleviating the cardiovascular and cerebrovascular health of middle-aged and elderly people.
China family kitchens need more scientific multi-dimensional edible oil.
China experienced the era of extensive oil use-brand oil use-refined oil use. With the new consumption upgrade of the middle generation after 1980s, the demand for healthy oils and fats is increasingly prominent. Healthy oil must be accurate, and different dishes should be fried with different oils, so that the nutrition is more accurate and the cooking is healthier.
The era of extensive oil use-the era of brand oil use-the era of refined oil use.
Healthy oils and healthy ingredients can also produce carcinogenic toxins.
1. It can be seen that soot is more terrible than PM2.5
When cooking at high temperature, PM2.5 in kitchen fume will soar 8-20 times, reaching the level of serious pollution or even exceeding the standard, carrying a lot of carcinogens and aging substances, which is very harmful to the health of chefs. In the kitchen fume solution with modern range hoods as the core, China families have invested huge energy and money to improve the kitchen environment.
2. Invisible deadly toxins remain in food.
Different oils have different smoke points. If the heating exceeds the smoke point, it will produce toxins harmful to human body, such as lipid peroxide, trans fatty acids, acrylamide and so on. Long-term consumption can cause stomach cancer, liver cancer, breast cancer, sudden death and other diseases. It is suggested to choose different oils for different types of vegetables.