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How to choose oil To finish at one bottle

admin eecskm
2021-04-20 02:08:21



During our time working from home, many people are increasingly turning to home cooking, and of course, many dishes require oil. There are two important things to consider:

1. What types of fatty acids does the oil contain?

2. Is the smoke point of the oil used suitable for the type of food to be made?

And during the time when everyone is home confined, Try to get around as little as possible. This may require us to look for a healthy type of oil that can be used to cover stir-frying. Frying In one bottle, we should choose oils with the following characteristics:

1. It is an oil that contains a larger proportion of monounsaturated fatty acids (MUFA) than saturated fatty acids to reduce the risk of coronary artery disease.

2. Oil with high smoke point It can be used for cooking foods that use high heat, such as frying or stir-frying, to reduce the risk of free radicals.

Taking into account these qualities, it was found that rice bran oil, peanut oil. Tea seed oil and canola oil are the ideal choice for any menu.

So what happens if we don't choose the right type of oil?

• Oils containing high proportions of saturated fatty acids, such as lard Palm oil is suitable for frying, but it can increase cholesterol levels. In particular, bad cholesterol (LDL) increases the risk of coronary artery disease.

• Some oils, despite their benefits due to the presence of monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) in greater proportions than saturated fatty acids, reduce the risk of coronary artery disease, but they are often found to have low smoke spots, which are not suitable for frying, since when used over high heat, there is a significant increased chance of free radicals or carcinogens, making them more suitable for stir-frying than frying.



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