Which is better, canola oil or blended oil? Is it better to have pure cooking oil or blended oil?

In terms of nutritional value, the human body has a strong appetite for rapeseed oil.

The digestion and absorption rate can be as high as 99%, and it has cholelibil function. When the liver is in a pathological state, rapeseed can also be metabolized by the human body normally. However, linoleic acid is lacking in canola oil.

The human body must have fatty acids, and the fatty acids are unbalanced, so the nutritional value is lower than that of general vegetable oil. In addition, rapeseed oil contains a large amount of erucic acid and glucosinosides, which are generally considered to be detrimental to the growth and development of the human body. If it can be eaten with excellent cooking oil rich in linoleic acid.

When consumed, its nutritional value will be enhanced.

So, I think rapeseed oil should be good, occasionally change and add a little blended oil, of course, what you fry also has a lot to do with what kind of oil you put - that's another story.

If you need to fry something, it's still canola oil.

It's good, it's a single flavor, but it's usually a blended oil for stir-frying.

Rapeseed oil and blended oil, I think rapeseed oil is better, rapeseed oil is pure rapeseed, and if the oil is blended with oil, there are various things blended together, so rapeseed oil is better.

Soybean oil is suitable for frying ingredients, cooking oil is suitable for cooking, because it is more fragrant, but fried things are very easy to paste. Blending is to mix several types of oil together, which can be fried and fried. The more monounsaturated fats, the better the quality of the oil, according to this standard, vegetable oil, sunflower oil, edible oil blended with soybean edible oil.

If economic development standards allow, it is better to use vegetable oil, which is used in all European countries. Otherwise, it is better to use edible oil, and soybean oil is best used for fried food, which causes less carcinogens.

Edible blended oil, also known as high-compound oil, is a vegetable oil prepared by combining more than two kinds of refined vegetable oils and fats (except aroma oil) according to the needs of the application. Edible blended oil is responsive, fully transparent, and can be used as cooking oil for boiling, stir-frying, frying, frying or mixing cold dishes. Edible blended oil generally uses refined soybean oil, edible oil, edible oil, sunflower oil, rice bran oil, etc. as key raw materials, and can also be filled with refined rice bran oil, bud rice embryo oil, camellia seed oil, safflower seed oil, wheat germ oil and other special oil esters.

Its production process is: according to the needs of the selection of more than two kinds of refined oil esters, and then through deacidification, fading, film evaporation, blending into edible blended oil. The shelf life of blended oils is generally 12 months.

I think rapeseed oil is better than blended oil, rapeseed oil is pure natural, and other blended oils are blended together, I think rapeseed oil is better.

Both oils are OK, each with a stir-fried taste is different, can be used interchangeably, or other varieties of oil can be purchased. Stir-frying vegetables in rapeseed oil is excellent, but the oily flavor is slightly stronger.

Personally, I think that rapeseed oil is better than blended oil. Because the blended oil is blended, the rapeseed oil is pure green.

The absorption rate of rapeseed oil is very high, the general absorption rate of the human body reaches 99%, this kind of rapeseed oil, for health care or some effect, with the effect of softening blood vessels, and some advantages, that is, the cholesterol content is very small, the disadvantage is that it smells bad. Blended oils are generally made from two or more different oils through experimental proportions. It is nutritious and has a variety of uses, such as frying, sautéing, frying or cold oil.

For different groups of people, choose oil according to their own needs.

After practical application, I think that rapeseed oil is better than blended oil, and some stir-fried vegetables are also delicious and easier to store.

In my personal experience, rapeseed oil is better than blended oil because of its high nutritional value.

Personally, I think that rapeseed oil is better between these two oils, and the so-called blended oil is a mixture of various oils, and rapeseed oil is relatively pure.

This is called depending on which flavor of oil you like to eat, and now it is reasonable to say that if it is good, it should be that the blended oil feels better, but rapeseed oil is the most original oil before fishing.

I think these two kinds of oil, have their own unique advantages, rapeseed oil for stir-frying tastes better, blended oil is more suitable for making some stews, the taste is not too different, if you don't taste carefully, you can't eat the taste.

Rapeseed is better, and compared with the blended oil, rapeseed oil is better. It is relatively healthy to eat.

Rapeseed oil: rapeseed oil is a traditional edible oil, is the edible oil squeezed from rapeseed, has a special fragrance, many traditional dishes need to use rapeseed oil to increase the flavor, rapeseed oil cholesterol is relatively less, monounsaturated fatty acid content is as high as 80%, relatively healthy. However, the erucic acid content is high, and it is not suitable for elderly people, especially those with three high symptoms.

Almost. Blended oil is a mixture of various oils, generally cheap oil (soybean oil) with more content, but rich in nutrients.

: Nowadays most people will choose blended oils, and for the older generation, they have a soft spot for canola oil, which is what we call vegetable oil. This kind of oil extraction.

Frying blended oil, with cottonseed oil, rapeseed oil, and palm oil in a certain proportion, to make low erucic acid, balanced fatty acid composition, good shortening performance.

I think this should be pretty good for how to mix oils, and I think because they shouldn't be very high, I think they should be able to use these oils.

How to blend oil, VV should still be rapeseed oil better? Because this canola oil is not very high in calories, I think it should be possible to use rapeseed oil.

In fact, the oil used in different dishes is also different, and the taste of the dishes may be different, so for professional chefs, different dishes will be used with different oils.

Blended oil is better, because blended oil can achieve a reasonable combination, which is mainly made of refined oil blended, the nutrients are more balanced and rich, and can meet the different nutritional needs of different people.

Blended oil is better than because such oil is made by combining many kinds of refined oils, which has relatively high nutritional value and rich nutrition, which can meet the needs of different people, and is healthier to eat, and the product is relatively high.

Pure oil is better. The nature of this oil is very stable, and it can better retain some nutrients when eating, and it can make more delicacies.

Stir-fried vegetables in rapeseed oil are more delicious, because the calories in it are particularly low, and it will not feel particularly greasy, and it is a sweeter feeling when fried, but the blended oil has a more greasy feeling.

Rapeseed oil should be chosen, because the fat content of rapeseed oil is relatively low, and then it can achieve the effect of lowering lipids**, which is rich in vitamin E and contains unsaturated fatty acids, which can prevent dizziness or fatigue, and can achieve the effect of anti-inflammatory skin care.

I think it is better to stir-fry vegetables with blended oil, because this kind of oil can supplement nutrients, and it will not make people very fat, which is good for the body, and the taste is relatively refreshing.

Rapeseed oil, which is what we often call rapeseed oil, contains a certain amount of seed phospholipids because the raw material is the seeds of plants, which is very beneficial to our blood vessels, nerves, and brains. Due to the lack of essential fatty acids, such as linoleic acid, its nutritional value will be slightly lower than that of other vegetable oils, but this does not prevent us from eating it. Purchasing pure rapeseed oil can identify the advantages and disadvantages of rapeseed oil through five methods: looking at the color, smelling the smell, looking at the transparency, tasting the taste, and freezing identification.

1. How to choose pure rapeseed oil.

1. Look at the color. Pure canola oil is dark yellow or brown in color, while poor quality canola oil is brownish-red, tan or brown.

3. Look at transparency. High-quality rapeseed oil is clear and transparent, while low-quality rapeseed oil will have suspended solids and even turbid liquids.

4. Taste.

Place a little canola oil on your tongue, if there is no odor other than a little spicy taste, it is pure canola oil. But if the taste is bland, or even sour, burnt, and bitter, then it is not good rapeseed oil.

5. Freezing identification.

Put a little rapeseed oil in the freezer of the refrigerator, take it out after 6 hours, if it is frozen into ice, it means that it is not pure rapeseed oil, it must be added palm oil or other ingredients, if it is not frozen into ice, it means that it is pure rapeseed oil.

2. 5 tricks to teach you to buy good vegetable oil.

1. Look at the erucic acid content - since experiments have proved that erucic acid may cause harm to the human body, even if we buy rapeseed oil, we should try to choose a low erucic acid content. Rapeseed oil has a classification method is divided into general canola oil and canola oil according to the amount of fatty acids and erucic acid.

2. Look at the foam - pure rapeseed oil is used for frying not only less fumes, but also will not produce foam, if you buy rapeseed oil when cooking a lot of foam, then this rapeseed oil must be adulterated with other low-cost oils, the quality of rapeseed oil is certainly not good.

3. Look at the viscosity - pour the vegetable oil into the bowl, and when it shakes up and down, the grease will stay on the wall of the bowl, which is what we call "good vegetable oil, it will stick to the bowl". The addition of other low-cost oils will reduce the viscosity of the vegetable oil, and when it is shaken, it will not feel like it is sticking to the bowl.

4. Refrigeration method - putting vegetable oil into the refrigerator is also an important way to identify whether vegetable oil is adulterated, the freezing point of vegetable oil is minus 12 degrees, and the temperature of the freezer room is minus 4 degrees to minus 8 degrees, this temperature is far from reaching the freezing point of vegetable oil, so vegetable oil should also be in a liquid state, if you buy vegetable oil after refrigeration has coagulation, then it must be adulterated with other oils.

5. Choose rapeseed oil after the erucic acid process - try to choose the big brand rapeseed oil produced by regular manufacturers, the main reason here is because of erucic acid, the process of large manufacturers is relatively perfect, which can remove most of the harmful substances in the oil, and the small manufacturers can only squeeze rapeseed into rapeseed oil, and other processes can basically be said to be no, not to mention what to remove harmful substances in the oil.

Edible vegetable oil is generally identified by five aspects: looking, smelling, tasting, listening, and asking.

Take a look. Looking at the transparency, the pure vegetable oil is transparent, and the transparency will decrease due to the mixing of alkali lipids, waxes, impurities and other substances in the production process; Look at the color, the pure oil is colorless, in the production process because the pigment in the oil is dissolved in the oil, the oil will be colored; Looking at the precipitate, its main component is impurities.

Second sniff. Each oil has its own unique smell. You can put a drop or two of oil on the palm of your hand, rub it with your hands together, and smell it carefully when you are hot. If there is a peculiar smell of oil, it means that there is a problem with the quality, and the smell is likely to be gutter oil; If there is a smell of mineral oil, you can't buy it.

Three tastes. Take a drop of oil with chopsticks and taste it carefully. Oil with a sour taste is an unqualified product, oil with a burnt bitter taste has become rancid, and oil with a peculiar smell may be "gutter oil".

Four listening: Take a drop or two of oil from the bottom of the oil layer, apply it to a flammable piece of paper, light it and listen to its sound. Qualified products are those that burn normally and silently; If the combustion is abnormal and makes a "squeak" sound, the moisture exceeds the standard, and it is an unqualified product; When burning, it makes a "crackling"** sound, indicating that the moisture content of the oil is seriously exceeded, and it may be an adulterated product, and it should never be purchased.

Five questions: ask the merchant's purchase channel, and ask for the purchase invoice or check the sampling test report of the local food safety supervision department if necessary.