Many people may have rich spices at home, including Chinese, western and even Korean, but there may be only one kind of edible oil that is often used. Parents, in particular, often take advantage of discounts in supermarkets, hoard several large bottles and use them slowly when they come back.
Generally speaking, what cooking oil is always available at home depends on two aspects:
oil
The fat of oil is related to its nutritional value. Generally speaking, the edible oil of animal fat is saturated with more fat, which is generally solid at room temperature, such as butter and lard. Vegetable oil contains more unsaturated fat, which is generally liquid, and some of it will be semi-solid after being put into the refrigerator.
The importance of fat, the vast majority of oil is one of the three basic nutrients in human body, and it is the one with the highest calorie (1g = 9 kcal, protein and carbohydrate are 1g = 4 kcal). But don't choose an "oil-free, fat-free" diet because of high calories. Healthy fat is indispensable and can even help the body lose fat. 60% of the weight of our brain is fat; Our body needs fat to store energy, produce hormones and absorb nutrients dissolved in fat.
Classification of fats
-Unsaturated fat: considered healthy fat, which is liquid at room temperature, may reduce the risk of cardiovascular disease, slow down thrombosis and increase the level of beneficial cholesterol in the body.
Unsaturated fats include monounsaturated fats and polyunsaturated fats, which generally exist in the same oil at the same time, but in different proportions. For example, avocado oil contains 70% monounsaturated fatty acids and 30% polyunsaturated fatty acids. It is generally believed that the oil with high content of monounsaturated fatty acids has good quality, and ω-3 and ω-6 which are beneficial to human body are monounsaturated fatty acids. Oil with high content of polyunsaturated fatty acids is not suitable for high-temperature cooking.
-Saturated fat: This classification is more complicated and controversial.
The oil flower of meat (that is, the white stripes of fat, called marbling in English) belongs to palmitic acid and is the saturated fat that needs to be avoided most. It has always been said that saturated fat is bad for cardiovascular system, but in recent years, research has gradually put the reputation of saturated fat back right, such as medium-chain saturated fat in coconut oil and stearic acid in chocolate, which is said to be not as bad as people think. The saturated fat in butter or ghee is short-chain, and it is gradually considered as a "super food", which can repair the intestines and provide energy. In Laozi and Zhuangzi's view, saturated fat should not be completely avoided, but unsaturated fat should be mainly consumed in the diet.
-Trans fats: Avoid trans fatty acids!
It exists in many processed foods, such as margarine and margarine. It is vegetable oil itself, but in order to make margarine solid at room temperature, changing its chemical structure to "trans" is easy to cause body inflammation, diabetes and cardiovascular diseases.
Smoke point of oil
The smoke point of oil is related to the way of use, so whether oil is suitable for high temperature or only cold salad is also here. Many people will be roughly divided into two parts: China oil is suitable for high temperature, and foreign oil is suitable for cold salad, which makes sense, because foreign high-temperature cooking is basically out of fashion.
In the past two years, the trend of medical care has continued to blow up, and many young people have joined this camp. In order to suit their interests, merchants have successively introduced various relatively different new oils, such as tea seed oil, peony seed oil and linseed oil. In fact, if you look closely, it's just a change of medicine. According to the principle of choice mentioned above, you can choose.