Salad oil concept

Salad oil

Nutritional value

Salad oil does not contain phospholipids and cholesterol.

Salad oil contains less free fatty acids (FFA). The high content of FFA has a greater impact on the taste and flavor of the food. It does not harm the human body itself.

The color of the salad oil is clear and translucent, and the original color of the oil is lost due to the decolorization, and its nutrient composition also changes.

The pigments in oils and fats are mainly natural pigments, including carotenoids and chlorophylls. Carotenoids are sources of vitamin A and have physiological value. Moreover, carotenoids absorb light energy and act as antioxidants. In the absence of light, it is easier to oxidize than oil due to its high degree of unsaturation, thus protecting the oil. At the same time, studies have shown that carotenoids also have the effect of inhibiting cancer cell proliferation and improving immunity.

The content of sterol in salad oil is lower than that of vegetable oil.

Sterols in vegetable oils are mixtures of various sterols, such as stigmasterol, beta-sitosterol, ergosterol, and the like. The content of sterols in fats and oils depends on the quality of the oil. The physiological activity of sterols is mainly reflected in: it can effectively reduce the level of cholesterol in serum, play a role in the prevention and treatment of hypertension, coronary heart disease and other cardiovascular diseases; has anti-inflammatory effects; has the ability to block carcinogen-induced cancer cells Function, promote sebum secretion and maintain moisture, to maintain skin moisturizing, soft physiological activity and surface activity.

Vitamin E in salad oil is less than that in vegetable oil.

Vitamin E is a mixture of various tocopherols and its physiological functions include: enhancing immune function and anti-cancer; protecting the nervous system, skeletal muscle, retina and anti-aging; maintaining the normal function of the cardiovascular system; endocrine, respiration, digestion System, genitourinary system and other normal functions have different degrees of beneficial effects. Vitamin E is sensitive to light, heat, alkali and metal contamination. When processing salad oil in general, vitamin E after deodorization will lose 1/3.

Salad oil contains rich polyglycerol and trans fatty acids.

This will cause part of the fat melting point to increase, these high-melting lipid digestion absorption rate is low, easy to accumulate around the viscera, or co-deposited with blood cholesterol in the blood vessel wall, leading to atherosclerosis, cardiovascular disease.

The trace oil in the salad oil is less than the vegetable oil.

Since the oil-producing plants are contaminated to varying degrees during growth, storage, and processing, plant hair oils inevitably contain trace amounts of toxic components. However, the content of these components will decrease with the deepening of oil processing.

Impact on disease and health

Salad oil does not contain carcinogenic substances aflatoxin and cholesterol and has a protective effect on the body.

Salad oil is rich in unsaturated fatty acids such as linoleic acid, which has the effect of lowering blood fat and blood cholesterol, and can prevent cardiovascular diseases to some extent.

How to buy, preserve and eat

Choose some famous brands of salad oil within the shelf life, the appearance requires a clear and bright color, no impurities, smells fresh and light, no smell.

Salad oil is stored at room temperature in a ventilated, dry place, away from direct sunlight.

Compared with common edible oils, salad oils appear more pure due to the removal of various trace substances, and have a clear color, light taste, and convenience for consumption. They can be used directly as cold oil. Of course, the use of salad oil as a cooking oil also has its own benefits, such as can maintain the true taste of dishes, high temperature cooking without fumes, reducing the pollution of fumes on people and the kitchen. Therefore, salad oil has its own characteristics as a cooking oil and can be a choice for people who like light taste. However, in terms of consumption levels and taste habits in most regions, there is no need to use salad oil instead of cooking oil in terms of the loss of large amounts of nutrients during the oil refining process.

Aflatoxin harms human health

Aflatoxins are toxins produced by the food contaminated with molds that cause severe damage to humans and livestock livers. It is well documented that the toxicity of aflatoxin B1 is more than 10 times that of the highly toxic chemical potassium chloride. In addition, it has strong carcinogenicity. Studies have shown that hepatitis B virus and aflatoxin B1 are the two major risk factors for liver cancer in China.

Nutritional content (per 100 grams)

Heat 898 kcal

No protein

Fat 99.8g

No carbohydrates

No cholesterol

No dietary fiber

Calcium 18 mg

Iron 1.7 mg

Phosphorus 1 mg

Potassium 3 mg

Sodium 5.1 mg

Copper 0.05 mg

Magnesium 1 mg

Zinc 0.23 mg

Selenium 1.87 micrograms

E 24.01 mg

K 170 micrograms

For the crowd

Everyone is edible.