Can palm oil be eaten? Is palm oil healthy?

Conclusion:Palm oil can be eaten, but not too much

Palm oil has only been developed for consumption for nearly 100 years and is abundant in Malaysia, Indonesia and relevant regions of Africa. It is an oil extracted from the pulp of oil palm by pressing method, and the pulp contains about 50% oil. Palm oil is orange-red or dark red in color and contains 110 micrograms of carotene 100 grams.

The fatty acid composition of palm oil is relatively simple, with half saturated fatty acids and half unsaturated fatty acids, which is rare in vegetable oil. Typical fatty acid composition of palm oil is as follows: palmitic acid (oleic acid (linoleic acid (stearic acid (myristic acid (linolenic acid (lauric acid (and palmitenic acid).

Palm oil has a melting point of 27-50 and is semi-liquid at room temperature.

At present, most of the palm oil sold in the market is a dispensed product, with stearin, soft fat and intermediate parts. Stearin is suitable for shortening and margarine; Gummy is an excellent oil for frying; The middle part has a narrow melting point range and is close to the body temperature, so it can be used as a substitute for cocoa butter. In addition, every 100 grams of refined palm oil contains 100 mg of tocopherols (vitamin E), of which tocotrienols account for 82%.

So,Refined palm oil has good stability, processed food is not easy to spoil, and is mostly used in fried food and pastry processing, and is the preferred oil for fried instant noodles

However, during the frying process, the carotene and vitamin E in palm oil are destroyed in large quantities. Moreover, some scholars believe that palm oil may have some adverse health effects.

All in all, palm oil can be eaten, however, because it is relatively high in palmitic acid, it cannot be consumed in large quantities.

Healthy.

Research reports from relevant institutions have pointed out that palm oil will produce more chloropropanol esters and glycidyl esters than other vegetable oils in the high-temperature refining process of more than 200 meters. The State Food and Drug Administration pointed out that the toxicological studies on 3-chloropropanol ester and glycidyl ester are not yet systematic. The Hong Kong Food Safety Centre (CFS) has assessed the exposure of 3-chloropropanol esters to biscuits, vegetable oils, pastries and other foods, and concluded that the health risks of 3-chloropropanol ester ingested through the above foods do not require special concern.

The German Institute for Risk Assessment has evaluated the risk of ingestion of GEs from vegetable oils in the European population and concluded that GEs from vegetable oils in the general population pose no safety risk to health. Published research data in China also believe that the general population has a low risk of harm to human health caused by glycidyl esters ingested through foods such as vegetable oils.

Palm oil is a type of vegetable oil that is edible and is widely used in cooking and food manufacturing.

Palm oil is widely used in cooking and food manufacturing around the world. It is used as a cooking oil, crunchy grease oil, and margarine. Like other edible oils, palm oil is easily digested, absorbed, and promotes health.

Palm oil is an important component of fat, with mild properties, and is a good material for making food.

From the combination of palm oil, its high solids glycerin content allows food to avoid hydrogenation and remain stable, and effectively resist oxidation, and it is also suitable for hot climates and makes a good condiment to pastry and bakery products. Palm oil is popular in the food manufacturing industry due to several properties it possesses.

It can be seen that palm oil is not only edible, but also has many diners all over the world. In tropical countries such as Southeast Asia, most households consume palm oil. Moreover, palm oil has a high nutritional value, as well as a large amount of protein, which is an essential substance for the human body.

1. Palm oil is a healthy oil.

2. Palm oil is prepared from the pulp of palm fruit by cooking and pressing, and its content of saturated fatty acid components is low, and the proportion of unsaturated fatty acids is balanced. Palm oil does not contain cholesterol and does not require hydrogenation, so it does not produce trans fatty acids. Palm oil, like regular cooking oil, is easy to digest, absorb and utilize, and promotes health.

1. Supplement fat.

Palm oil is rich in saturated fat, the content is about 50%, and the oil is composed of saturated fat, monounsaturated fat and polyunsaturated fat three components of the mixture, usually, after people eat palm oil, the digestion and absorption rate of it can exceed 97, can fully meet the human body's need for fat.

2. Lower cholesterol.

Many people believe that palm oil contains a lot of saturated fat, which will cause blood pressure and blood lipids to rise after consumption, and speed up the body's absorption of cholesterol. However, after calculations and observations, scientists have found that people consume palm oil not only does not increase the cholesterol content in the human blood, but also reduces the cholesterol content, thereby delaying the occurrence of hypertension and hyperlipidemia in the human body.

3. Supplement nutrition.

Palm oil not only contains a lot of saturated fat, but also contains nutrients that are very beneficial to the human body, such as natural vitamin C, vitamin E, tocopherols, carotenoids and linoleic acid. These substances can not only promote the normal metabolism of the human body, but also improve the function of the internal organs of the human body.

4. Protect the eyes and delay aging.

Palm oil is an edible oil and is a healthy oil. Palm oil contains unsaturated fatty acids, unsaturated fatty acids, minerals and other nutrients, and palm oil contains unsaturated fatty acids, which can reduce cholesterol, promote cholesterol elimination, and prevent cardiovascular and cerebrovascular diseases. Contains palmitic acid, which can also prevent the absorption of saturated fatty acids and play a leading role.

It also contains a variety of vitamins and carotene, and long-term intake can improve the body's immunity, prevent and inhibit the generation and growth of cancer cells.

The nutritional profile of palm oil is very similar to that of olive oil. However, palm oil has a large output and is cheaper, and it is the main oil used in the food processing industry, such as the oil for frying instant noodles, which is palm oil.