Soybean oil, peanut oil, rapeseed oil, corn oil, sesame oil, olive oil, etc. Because of the different fatty acid composition, it has different nutritional characteristics. For example, olive oil and tea seed oil are high in monounsaturated fatty acids, while corn oil and sunflower seed oil are rich in linoleic acid.
Soybean oil is rich in two essential fatty acids-linoleic acid and α -linolenic acid. These two essential fatty acids can reduce blood lipid and cholesterol and promote the growth and development of fetal brain during pregnancy. In addition, rapeseed oil, especially low erucic acid rapeseed oil, is also rich in monounsaturated fatty acids and linoleic acid, and also contains a certain amount of α -linolenic acid.
However, soybean oil, sunflower oil and corn oil, which are rich in polyunsaturated fatty acids, are not suitable for high-temperature frying, and will undergo oxidative polymerization at the lampblack temperature (nearly 200℃ or even higher) to decompose toxic substances. Animal oils suitable for high-temperature frying, such as lard and butter, are not suitable for people who already have hyperlipidemia and fatty liver because of their high content of saturated fatty acids and cholesterol.
Palm oil rich in saturated fatty acids is considered to produce less harmful substances at high temperature, and is used in many food processing because of its high temperature resistance and good stability. However, European research reports show that there may be some risks.
Extended data:
Detailed rules for daily use of edible oil.
When cooking oil burns to smoke, the temperature generally reaches above 200℃, which not only destroys the fat-soluble vitamins contained in the oil, but also oxidizes a large number of fatty acids necessary for human body, thus greatly reducing the nutritional value of the oil. At the same time, various vitamins in food, especially vitamin C, will be destroyed in large quantities, resulting in nutrient loss.
When the oil temperature is too high, not only the fat-soluble vitamins contained in the oil itself are destroyed, but also the water-soluble vitamins in vegetables are destroyed more, especially when the vitamin C is above 70℃.
When the oil temperature is too high, the oil will be oxidized to produce lipid peroxide, which will hinder the absorption of protein and amino acids in the intestine. If lipid peroxide is ingested in the diet for a long time and stored in the body, it will accelerate the aging of the human body and may also induce cancer.
When the oil temperature is too high, the oil is oxidized to produce lipid peroxide. This substance is not only harmful to human body, but also has considerable destructive power to vitamins in food in gastrointestinal tract, and it will also hinder the absorption of protein and amino acids by human body. Therefore, when cooking, the oil temperature should not be too high, especially don't burn the oil to smoke.
Generally speaking, the correct way is to stir-fry with hot pan and cold oil. Eat less fried food. If fried food is rarely made, it is best to wrap a layer of paste outside the food to reduce the absorption of harmful substances.
People's Daily Online -7 tips for purchasing common edible oils.
People's Network-Can palm oil be eaten? The US Food and Drug Administration gave an authoritative analysis.