Rapeseed oil advantages to eat

Advantages: rapeseed oil fatty acid composition ratio is closest to human needs. Low content of saturated fatty acids, low erucic acid rapeseed oil, high oleic acid content, the ratio of essential fatty acids linolenic acid after linseed oil. Secondly, rapeseed oil containing sterol beneficial to the body. Sterols reduce cholesterol, reduce cardiovascular disease, cancer and other physiological functions. Finally, the high content of polyphenols, polyphenols have lower cholesterol, free radical scavenging, anti-tumor and other biological activity, it is a natural source of antioxidants. In addition, canola oil is also rich in vitamin E, carotenoids and selenium, iron and other trace elements.

Disadvantages: erucic acid rapeseed oil contains detrimental to human, animal kidney cholesterol can lead to long-term intake will affect growth and development. China has now realized cole “double low” quality improvement, namely erucic acid content, low glucosinolate content. Therefore, we do not have to worry about eating high erucic acid rapeseed oil.

Eat oil Recommendation: rapeseed oil to be eaten as soon as possible after opening the bottle, place too long, one of the polyunsaturated fatty acids can easily be destroyed oxygen in the air oxidation, produce substances detrimental to human body. Fortunately, rapeseed oil is also rich in vitamin E, can enhance the antioxidant effect, make a variety of unsaturated fatty acids from oxidative deterioration. But still recommended to buy a small bottle, finished as soon as possible after purchase.


Introduction of edible flaxseed oil

Rich in α-linolenic acid, flaxseed oil helps maintain brain health and promote brain development, enhance the body’s absorption of minerals, vitamins, protein and other nutrients, the lack of it will affect the body’s effective use of these nutrients.

Flaxseed oil smoke point is low, for salad, not fried edible. After taking a small amount of flaxseed oil and other vegetable oils blending, also it is used to cooking. It should be noted that, control the oil temperature, not too high, wok cold oil or oil in bottom of the pot slightly hot quickly put the dish, so as not to destroy its nutrients.

edible oil

Simply judge the quality of the edible oil

For the average family of frying, we can note the following to simply identify whether oil is also suitable for re-use.

First, consider the color and smell of the oil to determine whether the oil is still showing a clear and transparent golden yellow, and with a clear flavor;

If you find the darker color of the oil, contains air bubbles, increase viscosity, and there are liable to blistering and smoke, it means the oil has been oxidized and begin to deteriorate, suggest that you should continue to use these oils, should be replaced with new edible oil, do not want to be afraid to waste and damage to health.

In the frying process, food with more water will accelerate the deterioration of the oil quality, and increase the risk of fried, it must pay more attention.

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