Soybean oil is suitable for stew

Advantages: linoleic acid in soybean oil is dominated, contain small amounts of α- linolenic acid, saturated fatty acid contains very little. Linoleic acid to reduce the risk of heart disease limited role, but α- linolenic acid is more beneficial. Clinical nutrition experiments confirmed that trigger coronary heart disease risk factors, in addition to high levels of cholesterol, the other two factors is high blood pressure and blood clots, linolenic can exactly reduce these two factors. Vitamin E is abundant in soybean oil.

Disadvantages: Because linoleic and linolenic acid are not heat-resisting, linolenic acid in particular, after frying or repeated heating are easily oxidized polymerization, very harmful to health.

Recommendations: soybean oil is best used for low-temperature cooking, such as making pasta, soup, stew and transfer stuffing, etc., should not be prolonged high temperature frying food. Corn oil, sunflower oil, wheat germ oil and soybean oil fatty acid composition similar. If you usually eat a lot of soy products, soy bean oil substances already ingested, polyunsaturated fatty acid intake is adequate, it is not necessary to use every day, soybean oil, sunflower oil, corn oil to cook, you can use olive oil , tea seed oil, peanut oil, rice bran oil fatty acid containing more monounsaturated fat for cooking.

大豆油 1

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