What oil is good for stir frying, and what oil is better for stir frying?

The research team found that olive oil, corn oil and sunflower oil, whether heated for 10, 20 or 30 minutes, produced more aldehydes than butter, with only coconut oil producing fewer aldehydes than butter, and no matter what kind of oil, it produced more aldehydes when mixed with food than when heated alone. Through a series of studies and experiments, Grootveld believes that vegetable oils are harmful to health. He said:

For decades, officials have been warning us about how bad butter and lard are. However, we found that butter is very good in terms of frying, stir-frying, and the same goes for lard. People have long said how healthy the polyunsaturated substances in corn oil and sunflower oil are.

But when you use them in large quantities in wok and oven, they go through a complex series of chemical reactions that accumulate a host of toxic chemicals. In addition, Stein, a professor of neuroscience at the University of Oxford, has also found through research that vegetable oils can produce fatty acids, which are as harmful to the human body as the threat brought by climate change to the earth. Vegetable oils produce -6 fatty acids, which replace -3 fatty acids in the brain, resulting in significantly lower levels of the latter.

Stir-frying vegetables with soybean oil is best. Pure plant-based, so, soybean oil is best.

Peanut oil is the best oil for stir-frying. The ratio of saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids contained in peanut oil is about 3:4:3, and the proportion of various fatty acids is relatively balanced, so it is considered a balanced vegetable oil.

What is the best oil to use for cooking.

The peanut oil produced by pressing has a strong aroma, in which nutrients such as vitamin E and carotene are preserved, which is suitable for general stir-frying, such as baking, long-term cooking, stir-frying, and try to avoid high-temperature frying and frying.

What is the best oil to use for cooking.

Soybean oil is the most unsuitable for stir-frying, and the fatty acid composition of soybean oil is linoleic acid, oleic acid, linolenic acid, palmitic acid. Due to its rich content of linoleic acid, it is a high-linoleic type vegetable oil and rich in vitamin E, and soybean oil also contains lecithin. Corn oil contains the antioxidant ferulate, and sunflower oil contains plant sterols and phospholipids, each of which has its own health benefits.

What is the best oil to use for cooking.

Olive oil is best served cold, and olive oil is considered to be the most nutritious of the fats discovered so far. Studies have found that olive oil helps prevent high blood pressure, reduces peripheral vascular disease, improves brain function, and helps women live longer. It is best to chill, bake, and sauté foods in olive oil and avoid frying.

What is the best oil to use for cooking.

Wheat germ oil is saladed, wheat germ oil is delicious and rich in vitamin E. What's more, wheat germ oil is rich in polyunsaturated omega-six fatty acids, which can promote hair growth and bone health, and can be used to make sauces, sauces and dips, preferably without heating.

What is the best oil to use for cooking.

Sesame oil is cold dressed, sesame oil also has a refreshing aroma, and is rich in vitamin E, sesamin, sesamol, sesame sterol, etc. It is beneficial for the prevention of cardiovascular disease, and is best used in cold dressing, dipping sauce or soup addition. The aroma of sesame oil can't help but heat at high temperatures.

Flaxseed oil cold dressing, flaxseed oil contains more than 50% of essential fatty acids and linolenic acid, far higher than 5% of deep-sea fish oil, and 6%-12% of walnuts and pine nuts, which can be called "terrestrial fish oil", which has the function of enhancing intelligence, memory, logical thinking ability and protecting eyesight.

It is best used in cold dressing, because flaxseed oil is easily oxidized and polymerized, and is the least heat-tolerant. Experts suggest that children, pregnant women, the elderly, etc. can choose flaxseed oil appropriately, which is good for mental development and delays memory decline.

A table to understand how to eat oil.

9 kinds of commonly used oils, this way to eat the healthiest!

1Peanut oil – the best oil for stir-frying.

The ratio of saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids contained in peanut oil is about 3 4 3, which is a balanced vegetable oil. The peanut oil produced by pressing has a strong aroma, and nutrients such as vitamin E and carotene are preserved more.

Healthy way to eat: suitable for general stir-frying, such as baking, long-boiling, and stir-frying. Try to avoid frying and frying at high temperatures.

Precautions: peanut oil is divided into pressed products and solvent extract products, the former is more fragrant, when buying, it is best to choose a big brand, high grade products, this is because peanuts are easy to be contaminated with aflatoxin, and this toxin is easy to dissolve in oil, inferior peanut oil is at risk in this regard.

2. Soybean oil – the least suitable for stir-frying.

The fatty acid composition of soybean oil is linoleic acid, linolenic acid, and palmitic acid, which is a high-linoleic type vegetable oil due to its rich linoleic acid content and is rich in vitamin E.

Why is soybean oil not suitable for stir-frying?

The concentration and composition of oil smoke produced by four common edible oils (rapeseed oil, soybean oil, corn oil, and peanut oil) have been studied in some experiments. The concentration of oil smoke produced is: soybean oil >corn oil" rapeseed oil "peanut oil".

The results showed that under the same cooking conditions, the concentration of soybean oil produced by oil fumes, the types of harmful substances and the total concentration were significantly higher than those of the other three edible oils, so it was recommended that families should avoid choosing soybean oil when cooking at high temperatures.

Healthy way to eat: Vegetable oil is afraid of heat, so it is best to use it only for low-temperature cooking, such as making pastries, making soups and adjusting fillings.

3. Olive oil – preferably cold.

Olive oil is considered to be the most suitable for human nutrition among the oils discovered so far. Studies have found that olive oil helps prevent high blood pressure, reduces peripheral vascular disease, improves brain function, and helps women live longer.

Healthy way to eat: It is best to use olive oil to dress, bake, and sauté food, and avoid frying. In the case of extra virgin olive oil: it is best to use it only for cold salads or soups.

Precautions: 1. Olive oil has strong "high temperature sensitivity", once the oil pan smokes, it will produce smoke and harmful free radicals, increasing the risk of cancer, stroke and cataract and other diseases.

2. When purchasing, give priority to pressing products, and the quality is better. Olive oil adulteration is common, so don't be greedy when buying.

4. Canola oil - can be used for daily stir-frying.

I feel that stir-fry is better than peanut oil. Because peanut oil contains too much of it. Especially this person with high blood pressure. Ate fried and ate this oil. It can drop three highs. So. I recommend. Eat peanut oil.

There are many kinds of cooking oils on the market, such as salad oil, blended oil, olive oil, safflower oil, sunflower oil, corn germ oil, etc. In fact, all kinds of cooking oils have their own nutritional characteristics and can be used for stir-frying.

Salad oil. Salad oil can be eaten raw, is a general term for a kind of oil, the raw materials are generally soybeans and rapeseed, its color is very light, the smell is relatively light, and there are few impurities. Its unsaturated fatty acid content needs to reach more than 80%, and the saturated fatty acid content is very low, and the vitamin E content is also relatively rich.

Salad oil can be eaten raw or used for stir-frying, among which rapeseed salad oil is rich in oleic acid, which is better heat stable than soybean salad oil, and is suitable as a daily frying oil. Soybean salad oil is rich in linoleic acid, which is needed by the human body, and the content can reach more than 50%. However, soybean salad oil is not resistant to high temperatures, so it is not suitable for stir-frying and frying foods over high heat.

Peanut oil. Premium peanut oil is a high-grade cooking oil with a distinctive peanut smell. Peanut oil has a unique fatty acid composition, so it is generally semi-solid and cloudy in winter or in the refrigerator.

It has a turbidity point of 5, which is higher than that of ordinary vegetable oils. Peanuts are easily contaminated with Aspergillus flavus, and the toxins produced by Aspergillus flavus are highly carcinogenic, so coarsely pressed peanut oil is very unsafe. When purchasing, consumers must go to regular stores or supermarkets to choose high-grade peanut oil with brand guarantees.

Peanut oil is rich in unsaturated acids and vitamin E, and has better heat stability than salad oil, making it a high-temperature cooking oil of excellent quality.

Corn oil. Corn oil is a cholesterol-lowering oil and is also known as corn oil, corn germ oil. It is an oil extracted from the embryo of corn seeds.

Its fatty acid composition is very similar to that of sunflower oil, with unsaturated acids accounting for 85%, mainly oleic acid and linoleic acid, with a proportion of about 1. Because its cholesterol-lowering effect is better than that of soybean oil, sunflower oil and other oils with high linoleic acid, corn oil is considered to be a high nutritional value oil. Corn oil is clear and transparent, and can be used as salad oil to make foods such as coleslaw and salads.

At the same time, corn oil is very thermally stable and can be used for stir-frying and frying.

Blend the oils. Blended oil is the most suitable for daily stir-frying, and it is also a general term for a class of oils, which are made by blending several high-grade cooking oils, among which soybean oil and rapeseed oil are the main blended oils, and there are also blended oils based on sunflower oil and cottonseed oil. The nutritional value of blended oils varies depending on the raw material, but they are rich in unsaturated fatty acids and vitamin E.

The blended oil has a good flavor and stability, **reasonable, and is most suitable for daily stir-frying.

A person may have to eat oil every day, but what oil do they eat? Did you eat right? In fact, different cooking methods have different types of oil!

4 commonly used oils, you need to use it like this.

Olive oil. The content of monounsaturated fatty acids (oleic acid) in olive oil is as high as 83. Monounsaturated fatty acids can reduce insulin resistance, reduce total blood cholesterol, triglycerides and LDL, increase HDL, which is beneficial to human health, and reduce the risk of macrovascular disease.

Recommendation: Olive oil should be the first choice for edible oil for middle-aged and elderly people.

Usage: Olive oil has a light aroma and is suitable for making cold dishes. It can also be eaten after boiling vegetables with water and pouring olive oil.

When stir-frying with olive oil, the olive oil will not be affected when the oil temperature does not exceed 190 degrees Celsius.

Dosage: It is recommended to consume olive oil every day or every other day, with a total of no more than 35 grams per day.

Peanut oil. Contains a lot of oleic acid, linoleic acid, lecithin and other nutrients, and the monounsaturated fatty acid content is 40. Peanut oil** is lower than olive oil and is more resistant to high temperatures.

Recommendation: For those who are sensitive to **, peanut oil can be used as the main cooking oil.

Usage: Heat the frying pan and pour in peanut oil, and the oil can be heated for 7 to 8 minutes to avoid burning to the point of smoking.

Dosage: Do not exceed 25 grams per day. Middle-aged and elderly friends with hyperlipidemia, obesity, diabetes, etc., should not exceed 20 grams per day.

Soy sauce. Soybean oil is relatively low in monounsaturated fatty acids, about 20.

Recommendation: Soybean oil and olive oil are eaten alternately, which can effectively supplement the deficiency of monounsaturated fatty acids in soybean oil.

Usage: Heat the wok and pour in the soybean oil, heat slightly before cooking.

Dosage: Do not exceed 25 grams per day.

Middle-aged and elderly friends with hyperlipidemia, obesity, diabetes, etc., should not exceed 20 grams per day.

Rapeseed oil. The digestion and absorption rate of rapeseed oil is relatively high, but some rapeseed oil contains relatively high erucic acid, which affects its nutritional value.

Recommendation: Try to consume canola oil.

Usage: Heat the frying pan and pour in rapeseed oil, and burn for a while to allow part of the erucic acid to volatilize.

Dosage: Do not exceed 25 grams per day.

The 3 most common mistakes to make.

Eat only one type of oil for a long time.

Olive oil should be eaten alternately with soybean oil, corn oil, sunflower oil, which is rich in polyunsaturated fatty acids, and flaxseed oil, which is rich in -3 polyunsaturated fatty acids. You can't simply think that only olive oil is the best, and you don't need to eat any other oil.

Add fuel on oil. As a pure energy food, excessive use of edible oil will have a certain negative impact on the human body, so it is best to limit household cooking oil to 25 30 grams per person per day (that is, about 3 tablespoons of household tablespoons).

Pour the oil first, and then **.

When stir-frying, don't pour oil first, and wait for the oil pan to smoke before starting to stir-fry.

Peanut oil, refined olive oil, canola oil, all of which are monounsaturated fatty acids, help reduce the risk of cardiovascular disease. And when cooking, due to the higher smoke point, the concentration of oil smoke produced when stir-frying is smaller, and the harmful substances produced under high temperature conditions are relatively less, so it is more suitable for stir-frying.

What oil is better for stir-fry? Health experts say that it is better to change the oil differently every year.

To stir-fry the vegetables to be fragrant, it is better to use lard, the fried vegetables are fragrant, but if you want to be healthy, it is still peanut oil, fragrant and healthy.

What oil is better for stir-frying? Use one type of oil for each place, and I personally think it's better to use soybean oil.

The general principle is to use meat oil for ingredients and vegetable oil for meat dishes.

Olive oil, rapeseed oil, and peanut oil are the best choices for stir-frying. Not only does it help to reduce the risk of cardiovascular disease, but it is also less prone to the production of harmful substances, just pay attention to the temperature of the oil and do not heat it to the point of smoking.

95%-99% of cooking oil is fat, which can be divided into saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA) and trans fatty acids according to the chemical structure. Excessive intake of saturated fatty acids can easily increase blood lipids; Polyunsaturated fatty acids are not resistant to high temperatures; Trans fatty acids are a huge health hazard. Therefore, cooking oils with high content of monounsaturated fatty acids have become the first choice for daily cooking.