[How to cook oil is the best]_How to choose_How to choose
Edible oil is an indispensable thing in our lives, but many people do n’t know how to choose edible oil. Currently there are many edible oils on the market with a variety of brands. We only choose edible oils based on their brand name.Steps to judge, so that you can choose the most suitable food oil is not the most expensive food, oil is the best.
So, some food oils are best?
1. Soybean oil, be wary of genetically modified soybean oil is rich in linoleic acid (but its role in reducing heart risk is limited), a small amount of α-linolenic acid, rich in vitamin E, and the light yellow color comes from a small amount of carotene.
It has been confirmed through experiments that high cholesterol, hypertension and vascular embolism can easily lead to coronary hypertension, and linolenic acid can help reduce hypertension and vascular embolism.
However, soybean oil is easily oxidized and polymerized after being fried or repeatedly heated, which is harmful to health.
And linoleic acid and linolenic acid are not heat-resistant, so soybean oil cooking has limited heart protection.
When buying imported soybean oil, you must be careful. Any soybean oil that does not indicate “exclude genetically modified ingredients” is a genetically modified product.
Recommended index: ★ ★ Comment: Soybean oil is suitable for stews.
2, palm oil, the cheapest oil Palm oil is called the world’s second largest edible oil after soybean oil, and it is also the cheapest cooking oil in the international market.
Palm oil contains balanced saturated and unsaturated fatty acid esters.
50% saturated fatty acids, 40% monounsaturated fatty acids; 10% polyunsaturated fatty acids.
The body’s digestion and absorption rate of palm oil is over 97%. Like all other vegetable oils, palm oil itself does not contain cholesterol.
Palm oil has a high degree of saturation and has the irreplaceable advantages of other vegetable oils: better heat resistance and less oxidative polymerization after heating.
Therefore, palm oil is widely used in various fried foods, but a large amount of carotene and vitamin E will be destroyed during the frying process. At the same time, it is rich in palmitic acid (also called 16-carbon saturated viscosity). Japan opposes the use of this oil.And this fatty acid is easy to raise blood lipids, and most people have doubts about their health.
Recommended index: ★★ 3, peanut oil, I am afraid that the saturated fatty acid, monounsaturated fatty acid and polyunsaturated molecular weight ratio of aflatoxin peanut oil is about 3: 4: 3.
Its oleic acid, which is a monounsaturated fatty acid, reaches half of tea seed oil, and has good heat resistance, which is suitable for general cooking.
Without increasing the overall adult mortality rate, replacing butter, peanuts, etc. with peanut oil is beneficial for preventing the risk of hypertension.
However, the real effect of lowering blood cholesterol and harmful cholesterol is peanut protein and a large amount of vitamin E in it, adding fiber, etc., not the fat in peanuts.
If it is the consumption of peanut oil, it is preferred to choose squeeze oil, because peanut is easy to contaminate aflatoxin, this toxin easily reduces oil and fat, and the amount of toxin should be lower than the national standard.
Recommended index: ★★★ One-line comment: The most homely and delicious cooking oil.