What are the benefits of overview: oil? What does oil do What does oil do

1. Provide energy. The energy density of fat is 37,000 joules per gram, or 9 kcal. Compared to 17,000 joules per gram of sugars and 29,000 joules per gram of ethanol, fat is the most dense food nutrient.

2. Fatty acids. Some fatty acids are necessary for the body to stay healthy. For example, -3 fatty acids (the first double bond on the hydrocarbon group is located at the third carbon atom from the end) have a role in maintaining immune and cardiovascular function.

3. Improve taste. Resulting in a delicate, smooth mouthfeel. Dishes lacking fat are often described as "clear soup with little water". In addition, fat also promotes a feeling of fullness after eating. However, excessive consumption can increase the incidence of cancer.

4. Heat transfer medium. It is used to fry food directly (mainly with salad oil) and can reach high temperatures (> 100 degrees Celsius) on the surface. It is used in stir-frying to evenly transfer heat and prevent it from sticking to the pan.

5. Fat-soluble ingredients. Some odor molecules and nutrient molecules in food raw materials are not easily soluble in water and soluble in oil, so a certain amount of fat contributes to the flavor and nutrition of food. For example, to get the most out of carotene, it's best to cook it with a certain amount of fat or a fat-containing component.

It has the following effects:

1. Heat transfer. In the cooking process, the use of grease as a heat transfer medium is widely used, due to the high boiling point of grease, after heating, it can speed up the cooking speed, shorten the cooking time of food, and keep the raw materials fresh and tender. Properly controlling the heating time and the temperature of the oil can also make the dish crispy and crispy, which is often used in fried dishes.

2. Improve the color of dishes. Oils and fats can give dishes a variety of different colors. For example, when making syrup vegetables, due to the different oil temperatures, the dishes can be fried or fried in different colors such as white, golden and dark red.

Edible oil can quickly dissipate the moisture on the surface and inside of the raw materials, so that the oil molecules can penetrate into the inside of the raw materials, exuding an attractive aromatic odor, thereby improving the flavor of the dish.

What are the advantages and disadvantages of various edible oils?

1. Soybean oil.

Soybean oil is very rich in linoleic acid, and also contains a lot of vitamin E, carotene and saturated fatty acids. However, the linolenic acid and linoleic acid in it are not heat-resistant, and after repeated heating or inspection, oxidation and polymerization will occur, which affects the health of the body. When eating soybean oil, you should take low-temperature cooking, use soybean oil to make pastries or fillings, and do not cook food at high temperature for a long time.

In addition, the fatty acid structure of sunflower oil and corn oil is almost similar to that of soybean oil.

2. Camellia oil.

Camellia oil contains a large amount of monounsaturated fatty acids, which is the highest content of all oils. However, the content of polyunsaturated fatty acids is low, and camellia oil can be used as a cold dish or a daily stir-fry.

3. Sesame oil.

Sesame oil contains a high content of linolenic acid, which is a necessary fatty acid, which can improve people's memory, develop intelligence, make thinking ability more active, and also make people's attention more concentrated, protect eyesight, help adjust dyslipidemia, suitable for pregnant women, children and the elderly, but it must be eaten immediately after opening, it can be used as cold oil, but sesame oil is easy to oxidize and polymerize and is not heat-resistant.

4. Rapeseed oil.

Rapeseed oil has a high nutritional value, the proportion of fatty acids contained in it is almost similar to the whole, and it also contains a large amount of sterols and polyphenols, which have antioxidant effects. It must be eaten as soon as possible after opening to avoid spoilage and toxic substances.

5. Peanut oil.

Peanut oil contains a very balanced balance of fatty acids, contains a lot of vitamin E, has antioxidant effects, and can achieve the effect of delaying aging. Peanut oil not only tastes good, but also has good heat resistance. Peanut oil contains a lot of omega-6 fatty acids, which may be contaminated with aflatoxins if stored for a long time, so it is highly toxic and soluble in oil.

Peanut oil should not be purchased in small workshops to avoid excessive aflatoxins. Peanut oil is not suitable for frying or stir-frying.

Olive oil is the best oil, and the oil contains unsaturated fatty acids, which are essential nutrients for the human body. Others like peanut oil, flaxseed oil, and sesame oil are also good, and other saturated fatty acids are not so much.

1.It can supplement some trace elements required by the human body. It can play a certain lubricating role in the gastrointestinal tract of the human body and has a good effect on the prevention of gastritis and enteritis.

2.Vegetable oils in edible oils contain unsaturated fatty acids, which are beneficial to human health.

In addition to maintaining normal body temperature and providing protection for vital organs, good edible oil can lower blood lipids, cholesterol, prevent a variety of cancers, and also beautify and nourish the skin, making it smooth and delicate.

Vegetable oils contain unsaturated fatty acids. It is an essential fatty acid for the human body. Memory can be enhanced. It reduces blood lipids, improves blood circulation, and has a good prevention and treatment effect on cardiovascular diseases.