What is the best oil for families to buy, and rest assured, what indicators do you have to look at?

It is better for families to buy peanut oil, and the taste and quality are also good.

Buy non-GMO rapeseed oil, **slightly more expensive, but still relatively safe, under normal circumstances, you can buy more than two grades, there is no problem with eating.

Olive oil is better, it is said to be healthier, and if it is okay not to be genetically modified, it is better to be non-GMO.

Generally, it will be better to buy blended oil, but you have to change it, and you can't work like that. The one with the brand will be relatively better. Everyone's tastes may be different, so there will be certain differences.

It is best to buy Luhua brand with oil at home, but it is more expensive, but it is very good.

It's okay to buy those big brands of non-GMO oil, peanut oil is oil, change to eat, don't just eat one.

In fact, the rapeseed oil sold in the supermarket is relatively good, and it has been tested and qualified by the Food Supervision Bureau.

Families basically buy cooking oil for clothes, and they are all non-GMO, which is relatively safe.

The edible oil that families buy is the best and can be used with confidence, and I think this indicator should be said to be in line with national regulations.

Is it best to use one type of oil to eat often? This results in a more balanced nutrition.

What is the best oil for families to buy, and rest assured, and what indicators do you have to look at, I think you just buy the brand, regular. For example, the West King of Luhua is a better oil.

It is best to use olive oil for household cooking oil, because olive oil is the healthiest and has many benefits for the human body, and unlike lard, which has many adverse effects on the human body.

Household oils are suitable for peanut oil, soybean oil, olive oil, canola oil, etc.

1. Peanut oil:

Peanut oil is the most common edible oil in daily life, and there are monounsaturated fatty acids, saturated fatty acids and polyunsaturated fatty acids, accounting for almost a balanced proportion. It has a strong aroma and is rich in carotene and vitamin E.

2. Soybean oil:

Soybean oil contains oleic acid, linolenic acid and linoleic acid, which belongs to the high linoleic acid type of vegetable oil, sunflower oil and wheat germ oil are also the same, rich in vitamin E, lecithin and phospholipids. However, linoleic acid and linolenic acid are not heat-resistant, and such oils are easy to oxidize and polymerize after repeated heating or frying, so be careful when using them.

3. Olive oil:

Olive oil contains a lot of unsaturated fatty acids, especially monounsaturated fatty acids. However, olive oil has relatively high requirements in the way of cooking, and cannot be used as ordinary edible oil, stir-frying, stewing, and boiling, precisely because olive oil is dominant in antioxidant substances, and this kind of nutrition is not resistant to high temperatures, so it is most suitable for cold dressing, especially cold-pressed olive oil.

4. Canola oil:

Canola oil is on par with olive oil, known as "liquid**", because of its excellent fatty acid ratio among many vegetable oils, and does not contain trans fatty acids. High-quality canola oil has lower saturated fatty acids and higher unsaturated fatty acids.

It is better to choose olive oil for household cooking oil.

Nowadays, there are many brands and types of grain and oil seasoning on the market, coupled with the impact of the gutter oil turmoil, everyone is more concerned about the safety and health of edible oil.

First of all, let's talk about the efficacy of different types of edible oils, olive oil is one of the most important and oldest oils in the world, it is not only used in edible oils but also in cosmetics, lubricants and other products. Rapeseed oil can help digestion, brighten eyes, nourish skin, reduce heat, etc., and the use of rapeseed oil can also lower cholesterol. The vitamin content of corn oil is second only to wheat germ oil, while blended oil has a variety of uses such as stir-frying, frying, frying and even cold dressing.

With so many types of edible oil, everyone should choose according to the actual situation of their family members.

If there is no oil, it will cause a lack of vitamins in the body, as well as a deficiency of essential fatty acids, which will affect the health of the human body. It is also not okay to blindly emphasize that only vegetable oil is eaten and no animal oil is eaten. In certain doses, animal oils (saturated fatty acids) are beneficial to the human body.

For people with abnormal blood lipids or special groups with abnormal weight, we place more emphasis on choosing high monounsaturated fatty acids in vegetable oils. The total oil consumption of people with normal blood lipids and body weight should be controlled at no more than 25 grams per day, and polyunsaturated fatty acids and monounsaturated fatty acids basically account for half each.

Good quality soybean oil is dark yellow, and the general one is light yellow; Rapeseed oil is yellow with a little green or golden yellow; Peanut oil is pale yellow or light orange, and cottonseed oil is pale yellow. If pigments or impurities are added to the production process, the color and transparency will change.

Dip your fingers in a little oil, wipe it in the palm of your hand, and smell its smell after rubbing, good quality oil, depending on the different varieties with their own oil smell, there should be no other peculiar smell. If there is a slight fishy smell, it may be gutter oil, and normal cooking oil will only give off a faint fragrance. Heat the oil, if it smells, it's more likely gutter oil.

Dip your fingers in a little oil, wipe it in the palm of your hand, and smell its smell after rubbing, good quality oil, depending on the different varieties with their own oil smell, there should be no other peculiar smell. If there is a slight fishy smell, it may be gutter oil, and normal cooking oil will only give off a faint fragrance. Heat the oil, if it smells, it's more likely gutter oil.

High transparency, less water impurities, good quality. A good vegetable oil, after standing for 24 hours, should be clear and transparent, no turbidity, no precipitation, and no suspended solids.

Use chopsticks dipped in a little oil and put it in your mouth, there should be no bitter, burnt, rancid smell. You can use chopsticks to dip a drop of oil in it and taste the taste. If the taste is sour or has a peculiar smell, it is likely to be gutter oil.

You can light the oil and listen to its sound. Qualified products are those with normal combustion and silent sound; If the combustion is abnormal and squeaks, it is due to excessive moisture; When burning, there is a crackling sound, indicating that the moisture content of the oil is seriously exceeded, and it may be an adulterated product.

There are 2 types of oils used for cooking: one is vegetable oil, such as salad oil, peanut oil, corn oil, sunflower oil, olive oil, etc., and the other is animal oil, such as lard, butter, etc.

Every oil has different advantages and of course disadvantages, and no oil is absolutely perfect.

Vegetable oils and fats are low in cholesterol because they contain unsaturated fatty acids, but they are volatile when heated, making the kitchen often greasy, which is the biggest disadvantage of use.

The more commonly used animal oil is lard, which contains saturated fatty acids, so the cholesterol is higher, but its unique aroma and not easy to volatile, not to cause the advantages of kitchen greasy, or loved by some cooks, not to mention that in addition to dishes, the production of many snacks is also indispensable to lard, so lard and salad oil have become the two most popular edible oils.

Generally speaking, the use of "stir-fried" cooking, the use of salad oil is more refreshing, especially when the weather is cold, the lard stir-fry is more greasy, cold will solidify, and immediately attached to the vegetable noodles, salad oil does not have this disadvantage.

Lard is best used for "fried" cooking, not only fragrant, but also crispy, any dish that needs to be fried, after lard frying, the taste and appearance are much better than the use of salad oil.

No matter what kind of oil is used, as long as the color is not black and the oil is not sticky, you can use it three or four times and then pour it out, but the sediment under the bottom must be filtered out before each use. Of course, the fried ingredients should not have too heavy fishy smell and blood, otherwise it is better to change some frequently.

Lard, it is better to refine it yourself, first cut the lard into small slices, and then heat it slowly in the pot, as long as the fire is not too big, turn it frequently, and when the oil residue is not too burnt, it will be served, and it will not be difficult to refine the beautiful white lard. However, due to the unstable nature of lard and easy to spoil, it needs to be cooled and moved to the refrigerator to keep it fresh. When refrigerating, be sure to wrap or cover well to avoid absorbing the smell of the refrigerator and affecting the taste of the dish.

As for butter, its use is relatively small, and it is used only after refining, its smell is relatively heavy, more greasy, Chinese dishes are rarely used, and the use rate of Western food is larger.

Peanut oil has a strong aroma, and it can be used to fry-fry a single vegetable to achieve the effect of beautification, but also because its smell is easy to cover the original flavor of some ingredients, so it is not so widely used, and it is rarely used by professional chefs.

Olive oil is an oil containing unsaturated fatty acids, which is an oil with a healthy concept, which is generally divided into four different grades, such as extra virgin (extra virgin frying) and pure (pure), the former is suitable for cold dressing, mixed noodles, and dipped bread, and the latter has high stability and is more suitable for frying.

The yield of corn oil and sunflower oil is not large, so it is higher, and it is a niche oil compared to cheap salad oil, which is suitable for stir-frying and mixing.

<> "We can't do without edible oil in the diet, but there are many varieties of edible oil, and many people are at a loss to choose, so what is the best oil for specific families?" Let's take a look.

1. Olive oil.

Compared with ordinary vegetable oil, olive oil has a higher grade, and the main reason is that it contains high oleic acid (monounsaturated fatty acids), and it has been found in related studies that eating foods containing monounsaturated fatty acids can help reduce the incidence of cardiovascular and cerebrovascular diseases such as coronary heart disease.

2. Rapeseed oil.

Double low refers to the edible oil extracted from double low rapeseed, which maximizes the nutritional value of rapeseed oil. The outstanding characteristics of bi-low rapeseed oil are the low content of erucic acid and glucosinolates in rapeseed cake, which is why di-low rapeseed oil has the title of "Oriental olive oil".

3. Peanut oil.

Peanut oil is delicious, the taste is very fragrant when stir-frying, it is very popular for home cooking, the ratio of saturated fatty acids and unsaturated fatty acids is about 3:4, and the content of carotene and vitamins is not low, which is a relatively balanced oil.

4. Soybean oil.

Soybean oil is a high-quality oil extracted from soybeans, its shelf life is short, the shelf life is only about one year, the oil color is darker, the content of unsaturated fatty acids is relatively high, it is not easy to coagulate at low temperature, and the nutritional value is relatively high.

5. Sunflower oil.

Sunflower oil is sunflower oil, which is a healthy edible oil with high content of linoleic acid, in addition to being rich in unsaturated fatty acids required by the human body, which can promote the regeneration and growth of human cells, protect health, and reduce cholesterol accumulation in the blood, and is a high-grade nutritional oil.

6. Sesame oil.

Sesame oil is what we call "sesame oil, sesame oil", sesame oil is rich in unsaturated fatty acids, vitamin E and linoleic acid, is a nutritious high-quality edible oil, sesame oil is rich in sesamol, sesame phenol and other shouting, has a strong antioxidant capacity, so it is resistant to storage.