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Is rapeseed oil Grade I or Grade IV?
Hello, I'm Mianyu, and I have different wonderful information to share with you every day.

Today, let's discuss which is better, rapeseed oil, soybean oil and salad oil, and what ingredients do they contain?

Let's be specific.

What is the composition and efficacy of rapeseed oil?

Rapeseed oil is rich in fat, which can maintain human body temperature, promote the absorption of fat-soluble vitamins and increase satiety; Rapeseed oil is rich in vitamin E. Like soybean oil, vitamin E can improve human blood circulation. It contains copper, which is an indispensable micronutrient for human health, and can also maintain the normal operation of internal organs such as bone tissue, brain, liver and heart. But rapeseed oil is not good, because it is rich in acid, which is a monounsaturated fatty acid and has diuretic effect, but it is also easy to induce "thickening of blood vessel wall" and "myocardial fat deposition", so if you are a friend with weak heart function, don't eat rapeseed oil, and so are patients with hypertension.

What are the main components and functions of soybean oil?

Soybean oil is dark in color and has a special beany smell. The content of oleic acid in soybean oil is about 68%. Oleic acid is called "safe fatty acid" in the field of nutrition, and it is also an important symbol to evaluate the quality of oil. Soybean oil also contains palmitic acid, stearic acid, arachidic acid, linoleic acid and linolenic acid. It is also rich in linoleic acid, which can effectively reduce the content of serum cholesterol and prevent cardiovascular diseases.

Soybean also contains a variety of vitamins, such as vitamin E, vitamin D and so on. And is rich in phosphoric acid, which is beneficial to human body, and soybean oil is easily absorbed by human body, so it is a high-value and high-quality edible oil. However, the thermal stability of soybean oil is higher than the price difference, and more bubbles will be produced when heated. Moreover, the flax oleic acid component in soybean oil is easy to deteriorate and will produce "beany smell" when oxidized. If you fry other foods with soybeans, the taste of soybean oil will affect the quality. Which is better depends on your own situation.