Children always have wild ideas, and the other day, I was cooking in the kitchen, and my little nephew came over and said, "Why put oil?" This is a science.
Since ancient times, people have taken food as the sky, and cooking oil is a very important part of daily cooking, which can make meals delicious and at the same time, provide the body with the nutrients it needs. Don't look at only a little oil, but the lipids in it are also one of the important nutrients.
In modern life, the vegetable oils used by people are also rich in monounsaturated fatty acids and polyunsaturated fatty acids, which are beneficial to improving cardiovascular health, enhancing satiety, and promoting the absorption of fat-soluble vitamins.
There are so many oils in the supermarket, how to choose? It is said that rapeseed oil, olive oil, corn germ oil is good, which one to buy? Is it also said that rapeseed oil and lard are harmful? Who should I listen to? Let's give you an explanation!
Rapeseed oil, olive oil, corn germ oil, which one should I choose?
Here we must first understand a concept, rapeseed oil and double low rapeseed oil has an essential difference, double low rapeseed oil refers to the low content of erucic acid in rapeseed, low content of glucosinoside in vegetable cake, and rich in microbial E, oleic acid, linolenic acid and other nutrients.
It can be said that among all vegetable oils, the saturated fatty acid content is relatively low, at least more dominant than peanut oil and soybean oil, which is beneficial to reducing cardiovascular disease. When you buy, you must see clearly that if it is rapeseed oil, it cannot meet this standard.
For olive oil, we should be very familiar with it, known for more unsaturated fatty acids, but due to the more expensive price, and the limitations of cooking methods, it is only used for cold mixing, if fried, fried, stewed, it will lose the original nutritional value.
For corn germ oil, it is mainly from corn germ through low-temperature extraction technology, the final edible oil obtained, and rich in vitamin E, linoleic acid, oleic acid and other ingredients, can be used for ordinary cooking, and there is no particularly prominent place.
Therefore, from these three kinds of edible oils, we can simply see that no oil can occupy an absolute advantage, but the way to eat edible oil is that each can be eaten in moderation, and it is most advantageous to eat it.
Which oils are more harmful, animal oils and rapeseed oils?
In fact, through the summary, it was found that what can not really be touched is these 3 kinds of oil.
Animal oil is best not touched: including lard, sheep fat, butter, etc., these oils are rich in saturated fatty acids, can be as high as 50%, is a risk factor threatening cardiovascular health.
Processing oil is best not to touch: for oil that has already been processed, such as oil left over after frying, it is easy to increase the incidence of cancer because of residual food.
It is best not to touch the margarine: such as margarine, margarine, the proportion of saturated fatty acids is high, and it is also a risk factor for cardiovascular disease.