What are the main ingredients of cooking oil? What are the benefits to the human body?

Edible oil, also known as "edible oil", refers to animal or vegetable oils and fats used in the preparation of food. It is liquid at room temperature. Due to the raw materials, processing technology and quality, the common edible oils are mostly vegetable oils, including corn oil, rapeseed oil, peanut oil, hemp oil, corn oil, olive oil, camellia oil, palm oil, canola oil, sunflower oil, soybean oil, sesame oil, flaxseed oil (flax oil), grape seed oil, walnut oil, peony seed oil and so on.

The role of edible oil:

1. Heat transfer.

Makes the dish tender or crispy. 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. Proper control of the heating time and the temperature of the oil can also make the dish crispy and crispy, so it is often used in fried dishes.

2. Improve the color of the dish.

Oils and fats can give dishes a variety of different colors.

3. Oils and fats can provide essential fatty acids.

Linoleic acid and linolenic acid are essential fatty acids for the human body, but the human body cannot synthesize them by itself and can only be obtained through food fats, while edible oil is mainly composed of glycerol and fatty acids, which is the best way for the human body to obtain essential fatty acids. Long-term lack of fatty acids will affect cardiovascular and cerebrovascular function, reduce body immunity and so on.

4. Oils and fats promote the absorption of fat-soluble vitamins.

Fat-soluble vitamins are insoluble in water and can only be dissolved in fats, such as vitamin A, vitamin D, vitamin E, carotene, and so on. Fat-soluble vitamins are of great significance to human health, antioxidant, enhance immunity, and so on. Edible fats and fats can be absorbed and utilized by the human body for fat-soluble vitamins.

Edible oil is divided into vegetable oil and animal oil. Vegetable oils contain unsaturated fatty acids, which are beneficial to human health. Most animal oils contain saturated fatty acids (such as lard), and frequent excessive consumption can easily lead to the increase of free radicals in the human body, which has a potential risk for cardiovascular and cerebrovascular diseases.

Among vegetable oils, soybean oil, corn oil and sunflower oil are high in unsaturated fatty acids. Sesame oil, cottonseed oil and peanut oil contain relatively less unsaturated fatty acids. In order to build health, you can't just eat a kind of edible oil, nor can you only eat vegetable oil without eating animal oil, as long as the amount is controlled, you don't have to talk about oil discoloration, because eating oil properly is good for your health.

The main ingredients are, soybean oil, flax oil, erucic acid, tung oleic acid, ricinoleic acid, unsaturated acid, fatty acids except soft oil. The benefits to the human body are that it can replenish fat, can promote digestion, can supplement nutrients, can provide energy, and can make the body healthier.

The main components of edible oil are glycerides of unsaturated fatty acids, vitamin E, plant sterols; It can give the human body heat, provide the necessities needed by the human body, repair tissues, promote the growth and development of protein, provide the human body with vitamins and promote digestion and absorption.

It includes unsaturated fatty acid glycerin, vitamins, calcium, iron, phosphorus, and then it also includes pyridine components, which can increase appetite, can supplement vitamins, can supplement protein, calcium substances, can enhance physical fitness, can improve physical fitness.

The main components are unsaturated fatty acids, glycerides, vitamin E, and phytosterols. It can reduce the amount of cholesterol in the human body, soften blood vessels, prevent arteriosclerosis, and prevent thrombosis.

The main nutrients in edible oils are triglycerides (fats), vitamin E, phytosterols. In particular, the main nutrients of refined edible oil are the above three.

Classification of edible oils:

One. Animal oil such as: lard, butter, mutton fat, chicken fat, fish oil, etc.

Two. Vegetable oils such as: soybean oil, rapeseed oil, peanut oil, corn oil, sunflower oil, palm oil, tea seed oil, olive oil, rice bran oil, sesame oil, safflower seed oil, flaxseed oil, etc. This vegetable oil is sold in supermarkets in the Chinese market.

Three. Microbial grease: It is produced by microorganisms and is not currently used directly as cooking oil. However, it is used as a raw material in health food and food, such as AA and DHA added to infant milk powder, which is ** in microbial oils.

1. Soybean oil: nutritionally balanced, economical, and the world's largest output of oil. 18%-28% for monounsaturated fatty acids; Polyunsaturated fatty acids are 63%, of which linoleic acid content is 55% and linolenic acid is 8%.

It has the effect of reducing serum cholesterol levels and preventing cardiovascular diseases. However, soybean salad oil is not resistant to high temperatures, and trans fatty acids are easily produced at high temperatures.

2. Blended oil: It is an edible oil made by blending two or more refined oils and fats in a certain proportion. The cost of blended oil is generally relatively low, and many times the ratio is not clear, and it is not clear how many beneficial ingredients there are, which is easy to mislead consumers.

3. Peanut oil: peanut oil contains 35%-67% monounsaturated fatty acids and 13-43% polyunsaturated fatty acids. Moreover, the fatty acid composition of peanut oil is relatively good, which is easy for the human body to digest and absorb.

Peanuts are easily contaminated with Aspergillus flavus, and the toxins produced by Aspergillus flavus are highly carcinogenic, so coarse peanut oil is very unsafe, and there are very few pure peanut oil sold in the market.

4. Corn oil: peanut oil contains 50-60% polyunsaturated fatty acids and 25%-30% monounsaturated fatty acids, which can enhance the function of human muscles, heart and vascular system, and improve the body's resistance. Corn oil is very thermally stable and can be used for stir-frying and frying.

5. Lard: high in saturated fatty acids, eating too much can easily cause hyperlipidemia, fatty liver, arteriosclerosis, obesity, etc. But lard should not be eaten, because the cholesterol contained in it is the raw material for the human body to make steroid hormones, adrenocortical hormones, sex hormones and self-synthesized vitamin D.

The -lipoprotein in lard prolongs life, which is lacking in vegetable oils.

The effects of edible oil on the human body are as follows:

1. Edible oil contains lecithin, which is known as one of the three major nutrients alongside protein and vitamins, which can enhance the activity of brain cells, help maintain the structure of brain cells, and slow down memory decline;

2. Edible oil contains unsaturated spring fiber fatty acids, which can reduce cholesterol and protect blood circulation;

3. The lipids in edible Pabi oil are one of the essential nutrients for the human body, and an important component of the body, providing energy for the human body;

4. Edible oil can maintain normal body temperature, protect internal organs, and save protein.

The effects of various edible oils on the body:

1. Peanut oil: contains 40% monounsaturated fatty acids, 40% linoleic acid and a small amount of -linolenic acid, because monounsaturated fatty acids are relatively stable and not easy to peroxide, so peanut oil is more suitable for stir-frying. At the same time, it also has a better taste and can increase the deliciousness of food.

It is worth mentioning that the zinc content in peanut oil is also the highest among edible oils, and zinc is an indispensable trace element for children's growth and growth.

2. Rapeseed oil: similar to the fatty acid content structure of peanut oil. However, it is worth noting that some rapeseed oil contains relatively high erucic acid, which is not easily absorbed by the human body and will affect the nutritional value of rapeseed oil.

Therefore, when stir-frying vegetables with rapeseed oil, it is best to pour rapeseed oil after heating the frying pan, and burn it for a while to allow part of the erucic acid to volatilize. Or try to eat canola oil with low canola oil.

3. Sunflower oil: It is rich in linoleic acid, which has the effect of significantly reducing cholesterol, preventing arteriosclerosis and preventing coronary heart disease. In addition, the content of tocopherol, the most physiologically active in sunflower oil, is higher than that of general vegetable oil.

Moreover, the ratio of linoleic acid content to vitamin E content is relatively balanced, which is convenient for the human body to absorb and utilize.