Coconut and olive, corn and sunflower, sesame and truffle ... How much do you know about these types of vegetable oils? Each of them has its own unique features, its own "zest"!
Oil is necessary for our body for normal functioning, because it contains various vitamins and essential fatty acids. But this is far from all of its advantages - it also protects us from diseases and heals. Nutritionists recommend eating up to 50 g of unsaturated fats daily: only then will our diet be balanced. Each of the oils has its own unique characteristics, so using different varieties, you will make your dishes more delicious and your diet healthy.
Some will help control your cholesterol levels, while others are great alternatives to butter for homemade baked goods. However, it must be remembered that some oils, when heated, completely lose their healing properties, and many even become dangerous. They oxidize and release very harmful substances, which require a lot of energy to neutralize, which negatively affects the liver. Oncologists have found that repeated heating of fat (for example, in deep fat, in a pan) leads to the formation of carcinogenic substances in the oil that provoke the appearance of tumors in the body. So, before you go to the store for oil, carefully study all the recommendations of the experts.
COCONUT OIL
Rich in lauric acid, which enhances metabolism. It is 90% saturated fat and very high in calories. Retains its properties even at very high temperatures. Ideal for baking.
PEANUT BUTTER
Reduces the level of "bad" cholesterol. Due to its excellent heat-resistant qualities and delicate aroma, refined oil is recommended for deep-fried cooking.
OLIVE OIL
Improves heart function. The highest quality oil is first pressed (or cold pressed). Suitable for quick cooking and salad dressing. The ideal temperature for frying is 180 ° C.
PUMPKIN SEED OIL
Increases the level of "good" cholesterol, rich in zinc, which stimulates the immune system. Suitable for dressing snacks, meat, but
it is better to do this at the end of cooking, the oil does not withstand heating.
FLAX SEED OIL
One of the richest sources of omega-3 fatty acids (60%), which protect the heart and blood vessels, improve kidney function, and help relieve constipation. Used for making sauces, salad dressing.
RICE OIL
A unique source of vitamin E, contains three natural antioxidants - tocopherol, tocotrienol and oryzanol, which slow down the aging process. Withstands temperatures up to 254 ° C Makes food less fatty.
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SESAME OIL
The high content of Vitamin E will support cardiovascular and immune health. Burns easily, add it to the dish at the last moment. Original dressing for salads and marinades.
TRUFFLE OIL
It is not obtained by boiling, but by steeping truffles in olive or grape oil. This oil is used to flavor dishes, to prepare pasta or risotto. Does not withstand heat treatment.
SUNFLOWER OIL
The main source of vitamin E, which protects against atherosclerosis. Contains vitamin P, which is essential for liver cells, blood vessels and nerve fibers. Perfect for frying, stewing, salad dressing.
CEDAR NUT OIL
Rich in fatty acids, amino acids, vitamins, macro and micro elements. Indispensable for tuberculosis, atherosclerosis, hypertension, stomach problems. Recommended as a dressing for dishes.
GRAPE SEED OIL
Rich in vitamins, trace elements, tannins. They prevent the development of atherosclerosis. Withstands high temperatures without changing taste or smell. A great addition to salads and marinades.
