From ancient times to a variety of animals "paste" as edible oil, to the present mainly with various types of plants pressed out of the vegetable oil, the types of edible oil has been as many as dozens of species, in the supermarket to buy, often see peanut oil, soybean oil, rapeseed oil, corn oil, sunflower oil, blended oil these 6 common edible oil, these several oils are not the more expensive the better, to choose different oils according to the specific conditions of cooking, not only cooking less fumes, but also can eat healthier.
< h1 class= "pgc-h-arrow-right" > peanut oil
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Peanut oil temperature fragrant, delicious taste, stir-fry when the taste is very fragrant, very popular with home cooking, the ratio of saturated fatty acids, unsaturated fatty acids is about 3:4, carotene and vitamin content is not low, is a nutritionally balanced oil.
Peanut oil is suitable for boiling, frying, baking, not suitable for high temperature frying, do not use peanut oil when frying things, not only will there be a loss of nutrition, but also the fumes are relatively large.
< h1 class="pgc-h-arrow-right" > soybean oil</h1>
Soybean oil is an oil extracted from soybean leaching with a solvent, the shelf life is relatively short, the color of the oil will be deeper and deeper, this is because the oil of soybeans is relatively easy to oxidize, the shelf life is usually only about 1 year, the content of unsaturated fatty acids is relatively high, it is not easy to solidify at low temperatures, and the nutritional value is relatively high.
Soybean oil is unstable at high temperature, not suitable for stir-frying, frying, etc., making noodles, seasoning fillings, soup are good, and the fumes will be particularly large at high temperatures.
< h1 class= "pgc-h-arrow-right" > corn oil</h1>
Also known as corn germ oil, unsaturated fatty acid content of up to 80% to 85%, is a very healthy oil, corn oil fragrant, taste elegant, clear and transparent, high vitamin content, is also recognized as a high nutritional value of edible oil.
Corn oil is thermally stable and suitable for almost all cooking methods, with no obvious drawbacks.
< h1 class= "pgc-h-arrow-right" > rapeseed oil</h1>
Rapeseed oil is a traditional edible oil, is the use of rapeseed pressed out of the edible oil, has a special flavor, many traditional dishes need to use rapeseed oil to increase the flavor, rapeseed oil cholesterol is relatively small, monounsaturated fatty acid content of up to 80% or more, relatively healthy, but the erucic acid content is higher, "three high" people should pay attention to when eating.
Rapeseed oil is inexpensive, has good thermal stability, and is suitable for frying, stir-frying, grilling and other different cooking methods
<h1 class="pgc-h-arrow-right" > sunflower oil</h1>
Sunflower oil is usually eat "melon seeds" pressed oil, the color is golden, clear and transparent, there is an aromatic smell, Europe and the United States and other places are very popular, containing a large number of linoleic acid and other essential unsaturated fatty acids, known as "high-grade nutritional oil".
Sunflower oil has poor heat resistance, suitable for stir-frying, stewing, etc. that are not too high in temperature, and is not suitable for frying, frying and other cooking methods.
<h1 class="pgc-h-arrow-right" > blending oil</h1>
Blending oil is also called gaohe oil, more than 2 kinds of refined oils and fats are made of edible oil in proportion, because the proportion is more flexible, currently only the company's own standards, if you eat an oil for a long time, blending oil is a good choice, all kinds of nutrients are the most balanced, generally suitable for various cooking methods, but the shelf life is not too long, generally about 12 months.
Blending oil because of the proportion of cooking oil mixed with different, suitable cooking methods are also different, the aroma is also relatively mixed, there are advantages and disadvantages of various edible oils, different brands of blended oil cooking out of the dish taste is also different, not suitable for the need to stabilize the taste of dishes in high-end restaurants.
<h1 class="pgc-h-arrow-right" > a few small suggestions for edible oils:</h1>
1. Different types of edible oil are eaten in exchange. Frequently changing the variety of edible oil can meet the human body's more comprehensive nutritional needs.
2, eat more vegetable oil, eat less animal oil. Compared with animal oils, vegetable oils generally have a low content of saturated fatty acids and a high content of unsaturated fats
3, it is best to eat a barrel of oil within 6 months. Edible oil will have a shelf life, will deteriorate, the longer it is put, the more peroxide, affecting health. #8月吃什么 #
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