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.

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Why corn oil will turn red?

Grease color change in the use, called in the industry grease anti-color or back color. In general, the anti-color does not affect its food value.

Effect of vegetable color reversion many factors: pigment, metal ions, light, oxygen, temperature, natural antioxidants (tocopherol) oxides, fatty acid oxides.

On the one hand, corn oil is a byproduct of corn deep processing, the process is much more complicated than soybean oil, crude corn oil have high acid, impurities, the iron ions are also much higher than soybean oil, if refined removal is not complete, it is easy to lead to poor quality stability, iron ions itself is not harmful, but having a catalytic activity, can accelerate fat oxidation and rancidity and other metamorphic processes.

On the other hand, corn germ oil, unsaturated fatty acids, high tocopherol content of the oil as the main features of the health indicators, are more prone to reversion phenomenon, usually around 32 degrees in summer temperatures, oil color changes difference within 3 days is very significant.

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Instruction of some cooking oil

Sunflower oil

Sunflower oil contains large amounts of vitamin E and antioxidant chlorogenic acid and other ingredients, antioxidant capacity is higher. Refined sunflower oil for fried stew temperature is not high, but not solely for frying foods.

Corn oil

It lowers cholesterol more effective than soybean oil, sunflower oil, high linoleic acid, also have some health value. Corn oil can be used for cooking, it is also suitable for use in cold dishes.

Sesame oil

Sesame oil is the only vegetable oil without refining, it loses aroma after heated to high temperatures, and thus suitable for cold dishes, or dishes after cooking is completed to get aroma.

Butter

Good thermal stability of butter, also has good plasticity, aroma, is an ideal high temperature cooking grease. Vitamin E content is relatively small, but it contains a lot of vitamin A and vitamin D.

edible oil