(contained in every 1g)
ingredient name
ingredient name
ingredient name
content
edible part
1
moisture (g) < p
99.7
carbohydrate (g)
.2
dietary fiber (g)
cholesterol (mg)
ash (g)
vitamin a (mg)
.
vitamin c (mg)
vitamin E(T) (mg)
68.53
a-e
1.77
(β-γ)-e
64.65
δ.
3
Fe (mg)
2.2
Zn (mg)
.17
Se (mg)
Cu (mg)
.5
Mn (mg)
.
name of ingredient
content
name of ingredient
name of ingredient
content
edible part
1
moisture (g)
energy (kcal)
9
energy (.
cholesterol (mg)
ash (g)
vitamin a (mg)
18
carotene (mg)
11
retinol (mg)
.
15.24
a-e
12.62
(β-γ)-e
2.62
δ-e
calcium (mg)
phosphorus (mg)
.
copper (mg)
manganese (mg)
.1
iodine (mg)
nutritional value of camellia oil
camellia oil itself has quite high nutritional value, and it is produced by the natural growth mode of camellia oil and the unique processing method in China. Camellia oil has a high content of natural antioxidant components such as vitamin E and phytosterol. In addition, the low linolenic acid content makes camellia oil stable, easy to store and not easy to rancidity and deterioration. Camellia oil is a rare woody plant oil, which has higher unsaturated fatty acid content and richer vitamins and trace elements than peanut oil, vegetable oil, soybean oil and other herbs, and its fatty acid composition is more reasonable. Rich unsaturated fatty acids and phytosterols can reduce the concentration of cholesterol in blood and prevent arteriosclerosis, so they have the effect of inhibiting and preventing cardiovascular and cerebrovascular diseases such as coronary heart disease and hypertension. Unsaturated fatty acids are known as "beauty acid". Taking enough unsaturated fatty acids every day plays an important role in moisturizing skin and black hair.
comparison table of main fatty acid composition (%) of several main edible oils
fat composition oil name
unsaturated fatty acid
saturated fatty acid
oleic acid C18:1
linoleic acid C18:2
linolenic acid C18:3
erucic acid C22:1
myristic acid C14: < 86
7.4
.2
-
8.8
.8-1.1
-
olive oil
81.6
7.
-
- 7
rapeseed oil
15.8
14.6
9.2
48.2
——
——
cotton oil
22.9-44.2
. .3
.2
-
2.2
25.9
14.6
-
butter
39-5
1-5
-
-
.
ingredient name
content
ingredient name
ingredient name
content
edible part
1
moisture (g)
.1
energy (kcal)
899
energy.
cholesterol (mg)
ash (g)
vitamin a (mg)
carotene (mg)
retinol (mg)
a-e 1.81 (β-γ)-e 38.21 δ-e 11.87 calcium (mg) 9 phosphorus (mg. .54 selenium (microgram) copper (milligram) .18 manganese (milligram) .11 iodine (milligram) Rapeseed oil is our common vegetable oil, also called rapeseed oil. Rapeseed oil is golden or brownish yellow in color and has a certain irritating smell, which is called "green smell" by the people. This smell is caused by a certain amount of mustard seed ring, but the rapeseed with excellent varieties does not contain this substance. The absorption rate of rapeseed oil is very high, up to 99%, so the unsaturated fatty acids such as linoleic acid and vitamin E contained in it can be well absorbed by the body, which has certain effects of softening blood vessels and delaying aging. Because the raw material of oil pressing is plant seed, one strand will contain some seed phospholipids, which is very important for the development of blood vessels, nerves and human brain. Rapeseed oil contains little or no cholesterol, so people who are afraid of cholesterol can eat it with confidence. Oils and fats have a certain shelf life. Do not eat oils that have been left for too long. Because it has some "green smell", it is not suitable for cold salad directly. The oil of high-temperature heating chips should be avoided to be used repeatedly. Because dry rapeseed oil is short of fatty acids necessary for human body, such as oleic acid, and its composition is unbalanced, its nutritional value is slightly lower than that of ordinary vegetable oil, so it is advisable to eat less rapeseed oil when conditions permit. Rapeseed oil is an oil with a particularly high erucic acid content. Whether it will cause myocardial fat deposition and damage to the heart is still controversial. Patients with coronary heart disease and hypertension should pay attention to eating less. List of nutritional components of salad oil (contained in every 1g) Component name Component name Content Component name Content Edible part 1 Moisture (g) .2. 99.8 carbohydrate (g) dietary fiber (g) cholesterol (mg) 64 ash (g) vitamin a (mg) . vitamin c (mg) vitamin E(T) (mg) 24.1 a-e 9.25 (β-γ)-e 14.4 δ. 1 iron (mg) 1.7 zinc (mg) .23 selenium (mg) copper (mg) .5 manganese (mg) . ingredient name content ingredient name ingredient name content edible part 1 moisture (g) .2 energy (kcal) 898 energy. cholesterol (mg) 64 ash (g) vitamin a (mg) carotene (mg) retinol (mg) < 24.1 a-e 9.25 (β-γ)-e 14.4 δ-e 2.36 calcium (mg) 18 phosphorus (mg). .23 selenium (microgram) copper (mg) .5 manganese (mg) .1 iodine (mg) nutritional value of salad oil salad oil. Blended oil is an edible vegetable oil prepared from salad oil-grade vegetable oils such as peanut oil, sesame oil and soybean oil. It is rich in flavor, balanced nutrition, little oil smoke, and rich in vitamin E and highly unsaturated fatty acids. neither salad oil nor blended oil contains carcinogens aflatoxin and cholesterol, which has a protective effect on the body. They are rich in unsaturated fatty acids such as linoleic acid, which can reduce blood lipid and cholesterol and prevent cardiovascular diseases to some extent. Contains a certain amount of bean phospholipids, which is beneficial to the development and growth of nerves, blood vessels and brain. list of nutritional components of olive oil (contained in every 1g) component name component name content component name content edible part 1 moisture (g) . 99.9 carbohydrate (g) dietary fiber (g) cholesterol (mg) ash (g) vitamin a (mg) < vitamin c (mg) vitamin E(T) (mg) a-e (β-γ)-e δ-e . .4 zinc (mg) selenium (mg) copper (mg) manganese (mg) iodine (mg) . In our cooking, oil is one of the indispensable raw materials. Are our oils not as healthy as olive oil? international olive oil experts believe that the difference from other oils is first reflected in the production process of olive oil. For seed oils, it is necessary to extract with solute, while olive oil does not need to be extracted. The acid in the extracted seed oil will dissolve the surface membrane of the stomach and intestine, and after a long period of accumulation, coupled with high-temperature cooking, it is likely to lead to gastrointestinal diseases. Olive oil is a fruit juice oil separated from olive fruit, which does not need to add other substances in particular, and maintains its natural and natural color in production. Especially the virgin olive oil, can actually be considered as a kind of