M legs vegetable oils have remarkable beneficial properties and are an essential element of a balanced diet. Moreover, each of them has its own distinctive beneficial features that other oils do not have. Therefore, it is recommended to eat several types of healthy oils.
Exist different kinds oils based on raw materials, production processes and consistency.
- Unrefined - has undergone only mechanical cleaning. This method preserves as much as possible beneficial features vegetable oils, they acquire taste and smell, characteristic of the product, from which they are obtained, and may have sediment. This is the healthiest vegetable oil;
- Hydrated - cleaned with hot water spray. It has a less pronounced odor, without sediment and is not cloudy;
- Refined - neutralized with alkali after mechanical cleaning. This product is transparent, with a weak taste and odor;
- Deodorized - cleaned with hot steam under vacuum. This product is almost odorless, tasteless and colorless.
Oil extraction methods:
- cold pressing - such oils have greatest benefit for the body;
- hot pressing - the raw materials are heated before pressing so that the oil contained in it is more liquid and is subject to extraction in a larger volume;
- extractionI- the raw materials are processed with a solvent that extracts the oil. The solvent is subsequently removed, but some small part of it may remain in the final product, which can be harmful to the body.
Vegetable oils typically consist of a combination of fatty acids from all three categories. Depending on which fatty acids predominate in a given type of oil, we classify it into one category or another.
- Solids, consisting of saturated fatty acids: coconut, cocoa butter, palm.
- Liquid, consisting of unsaturated fatty acids:
- with monounsaturated acids (olive, peanut, avocado oil);
- with polyunsaturated fatty acids (sunflower, sesame, soybean, rapeseed, corn, cottonseed, etc.).
If you choose it in a store, it is worth remembering that the unrefined one will be the most useful. Which unrefined vegetable oil is better? Cold pressed. It is in such a product, which has not undergone thermal and chemical treatment, that vitamins and biologically active substances are better preserved.
Any vegetable oil is susceptible to oxidation in the light, so it must be stored in a dark place. The optimal storage temperature is from 5 to 20 degrees Celsius without sudden temperature changes. Unrefined oils should be stored in the refrigerator. It is better to use a glass storage container with a narrow neck, but not metal.
The shelf life of vegetable oil can be long - up to 2 years, provided that the temperature is maintained and there is no light. An opened bottle should be used within a month.
Let's consider the types of vegetable oils based on their raw materials, their use and benefits for the body.
Everyone knows about the benefits of vegetable oils. But not everyone knows about the unique properties of each of them.
SESAME OIL
Sesame oil is obtained from raw or roasted sesame seeds by cold pressing. Unrefined oil made from roasted sesame seeds has a dark brown color, a rich sweetish-nutty taste and a strong aroma. No less useful is the oil obtained from raw sesame seeds - it is light yellow in color and has a less pronounced taste and smell.
Light in consistency and sweet in taste, sesame oil is rich in vitamins, zinc and especially calcium. Therefore, it is successfully used to prevent osteoporosis and cardiovascular diseases. Sesame oil, also known as “Sesame”, was very popular in ancient times and has always been valued for its healing, gastronomic and cosmetic properties. In the canons of medical science, Abu Ali Ibn Sino (Avicenna) gives about a hundred recipes based on sesame oil. It was also widely used and is still used in Ayurvedic recipes. Finally, everyone knows about the widespread use of this oil in folk medicine.
Sesame oil is a valuable food and excellent medicinal product:
- effective for various pulmonary diseases, shortness of breath, asthma, dry cough;
- recommended for patients with diabetes;
- increases platelet count and improves blood clotting;
- in case of obesity, promotes weight loss and strengthens the body;
- in the treatment of high acidity of gastric juice;
- prevents the formation of blood clots, opens blockages;
- helps with gastrointestinal colic, nephritis and pyelonephritis, kidney stones;
- used for anemia, internal bleeding, hyperfunction of the thyroid gland;
- used as an anthelmintic.
It should be taken into account that unrefined sesame oil is not suitable for frying, and it is recommended to add it to hot dishes only before serving, preferably to a cooled dish. When heated, most of the beneficial substances contained in this oil are destroyed.
LINSEED OIL
This vegetable oil is considered feminine as it helps produce your own estrogen. It is also a strong antioxidant.
Flaxseed oil has been known for its beneficial properties since Ancient Rus'. It was consumed internally and also used externally for skin and hair care.
It must be present in the diet of pregnant women: linseed oil contains the largest amount of Omega-3 unsaturated fatty acids (than in all known fish oils), necessary for the proper development of the child’s brain. It is also reliably known that eating flaxseed oil reduces the risk of stroke by 40%.
Flaxseed oil also contains a large amount of vitamin E, which is the vitamin of youth and longevity, as well as vitamin F, which prevents the deposits of “bad” cholesterol in the arteries and is responsible for the good condition of hair and skin. Vitamin F promotes weight loss by burning saturated fat. Vitamin F in flaxseed oil interacts easily with vitamin E.
Flaxseed oil also contains vitamins necessary for our body, such as vitamin A, which rejuvenates our skin cells, making it more even, smooth and velvety, and promotes hair growth, as well as B vitamins, which have a beneficial effect on nail growth and skin health and balance of the nervous system.
If you take a tablespoon of flaxseed oil on an empty stomach in the morning, your hair will become fuller and shinier, and your skin color will be more even.
You can also make hair masks from flaxseed oil. To do this, apply oil heated in a water bath to dry hair, cover with film and a heated towel, leave for three hours, then rinse in the usual way. This mask makes dry hair less brittle and promotes hair growth and shine.
When consuming flaxseed oil, it must be taken into account that this product must be consumed without heat treatment, since when exposed to high temperatures it deteriorates: an unpleasant odor appears and dark color. Therefore, it is best to season salads with flaxseed oil or consume it in its pure form.
When buying flaxseed oil, do not forget that it needs to be stored in the refrigerator, in a dark bottle, and its shelf life is limited.
MUSTARD OIL
Several centuries ago, mustard oil could only be tasted at the royal court; in those days it was called an “imperial delicacy.” Mustard oil contains absolutely all fat-soluble vitamins, it has a specific aroma and piquant taste, is perfect for dressing salads, and emphasizes the taste of vegetables. In addition, salads with this dressing stay fresh longer. Any baked goods that contain this product turn out fluffy and do not go stale for a long time.
In terms of its dietary and gastronomic properties, it is significantly superior to the popular sunflower one: the “imperial delicacy” contains one and a half times more vitamin D alone. It contains a lot of vitamin A, which promotes the growth of the body and improves immunity, vitamins K and P, which improve the strength and elasticity of capillaries, and the general strengthening substance carotene. In addition, mustard oil contains vitamin B6, which plays a critical role in nitrogen metabolism and the processes of synthesis and breakdown of amino acids in the body.
Many naturopathic nutritionists consider the “imperial delicacy” to be a ready-made medicine. Thanks to its antiseptic and bactericidal properties, this vegetable oil is perfect for the treatment of gastrointestinal, cardiovascular and colds. Some doctors recommend that their patients drink a tablespoon of mustard oil every morning on an empty stomach as a preventive measure.
CORN OIL
Corn oil is the healthiest oil available and familiar to us. Especially good corn oil Suitable for frying and stewing because it does not form carcinogens, does not foam and does not burn. Due to its beneficial properties, corn oil is widely used in the production of dietary products and baby food.
The main factors determining dietary properties corn oil, one should consider its high content of unsaturated fatty acids (vitamin F) and vitamin E.
The large amount of vitamin E in corn oil helps strengthen the human immune system. This vitamin is also called the “vitamin of youth” because it is an antioxidant and slows down the aging process in the body, affects metabolic processes, cholesterol levels in the blood, and improves the functioning of the liver, intestines, and gall bladder. Vitamin E in corn oil is indispensable in the treatment of “female” and nervous diseases.
Unsaturated fatty acids contained in corn oil increase the body's resistance to infectious diseases and facilitate the removal of excess cholesterol from the body. Unrefined corn oil has long been used in folk medicine to treat migraines, runny nose and asthma.
OLIVE OIL
The great Homer called olive oil “liquid gold.” Olive oil was used back in Ancient Egypt. Olive has been a symbol of peace and purity and has always been valued for its many health benefits.
Olive oil is considered the healthiest of all vegetable oils. It normalizes blood pressure, improves the functioning of the heart and digestive organs. There is evidence that regular consumption of olive oil reduces the risk of breast cancer several times. When used externally, it has disinfectant and rejuvenating properties.
Extra virgin olive oil can be considered the best. It is best to add it to salads as a dressing. In such olive oil, the acidity usually does not exceed 1%, and it is believed that the lower the acidity of the oil, the higher its quality. “First cold press” olive oil is considered even more valuable, although this concept is quite arbitrary - the oil also heats up to one degree or another during “cold pressing.”
Olive oil is one of the best oils for frying because... it retains its structure when high temperatures and it doesn't light up
(due to the low content of unsaturated fatty acids). Therefore, for lovers healthy eating you can safely use it to prepare all kinds of dishes - heat, sauté, fry - and at the same time enjoy a pleasant natural aroma.
But remember that dishes cooked with a crispy crust are no longer healthy. In addition to frying, there are other methods of heat treatment, such as stewing, baking or steaming. They are more suitable for a healthy lifestyle.
The taste of olive oil deteriorates over time, so it is recommended to consume the entire supply of the product within a year.
PUMPKIN OIL
This oil contains large amounts of biologically active substances: phospholipids, vitamins B1, B2, C, P, flavonoids, unsaturated and polyunsaturated fatty acids - linolenic, oleic, linoleic, palmetic, stearic. Pumpkin oil smells absolutely amazing.
For its healing properties, pumpkin seed oil is popularly called “Pharmacy in miniature.”
Pumpkin oil is most often used as a salad dressing. It is not recommended to heat it: in this case, it loses a significant part of its beneficial properties. Store pumpkin seed oil in a tightly sealed bottle in a cool, dark place.
CEDAR OIL
Siberian cedar oil - natural product, which is a natural concentrate of vitamin E, and contains a large amount of polyunsaturated acids that are not synthesized in the body and can only be supplied with food.
From traditional medicine it is known that cedar oil:
- has a general strengthening effect
- helps eliminate chronic fatigue syndrome
- increases the mental and physical capabilities of the human body
- restores the body's strength
In ancient times, Siberian cedar oil was called a remedy for 100 diseases. Its healing properties are recognized not only by folk medicine, but also by official medicine. The results of the tests indicate the high effectiveness of cedar oil in complex therapy in the treatment of the following diseases:
- pancreatitis, cholestitis;
- varicose veins, trophic ulcers;
- peptic ulcer of the duodenum and stomach;
- superficial gastritis;
- prevents baldness, brittle hair and nails;
- improves blood composition, helps increase hemoglobin;
- regulates lipid metabolism, i.e. reduces blood cholesterol levels
- effective for various skin diseases, burns and frostbite.
Cedar oil has always been considered a delicacy. It is easily absorbed by the body, has high nutritional and healing properties, and is unusually rich in vitamins and microelements. Oil pine nuts contains a wide range of substances beneficial to the human body: polyunsaturated fatty acids, proteins, vitamins A, B, E, D, F, 14 amino acids, 19 microelements.
Using Siberian cedar oil for massage in a bath or sauna gives the effect of skin rejuvenation, makes it firm and elastic, and also ensures the prevention of skin diseases.
COCONUT OIL
This oil of tropical origin has a unique chemical composition. Coconut oil is extracted from the edible pulp of coconuts.
- strengthens the immune system and protects the body from viruses and bacteria. It also reduces the ability of viruses to adapt to antibiotics!
- helps get rid of excess weight, because it speeds up metabolism without turning into fat reserves. It is not postponed human body in the form of fat, unlike many other oils.
- normalizes metabolism and thyroid function.
- reduces cholesterol levels, cleanses blood vessels and reduces the risk of atherosclerosis and cardiovascular disease (unlike saturated fats of animal origin). Scientific studies have shown that lauric acid in coconut oil helps maintain cholesterol levels within a normal range.
- improves digestion and helps cleanse the intestines.
- reduces the risk of cancer.
- contains 10 types of fatty acids with a medium carbon chain length. Each of them is a nutrient in itself, and also improves the absorption of vitamins and minerals from other foods.
- contains many antioxidants and is the best oil to preserve and restore health and youth.
Coconut oil has a completely unique beneficial property: at heat treatment it does not emit any carcinogens harmful to the human body, which distinguishes it favorably from other oils and makes it indispensable for preparing various dishes.
All of the above beneficial properties of coconut oil relate to its internal use: coconut oil makes excellent sweet dishes and baked goods, it can be added to cereals, vegetable dishes, salads and drinks.
In addition, the beneficial properties of coconut oil can also be used for cosmetic purposes:
- applied along the length of the hair, it will restore its structure, eliminate fragility and split ends, moisturize excessively dry hair, give it volume and strength. Only unrefined (the most beneficial) coconut oil should not be rubbed into the scalp - it can cause irritation.
- can be used as part of masks and face creams, or you can simply lubricate your skin with it. It helps get rid of acne, pimples and various skin rashes. It perfectly moisturizes dry skin, eliminates flaky spots, and makes the skin soft and tender to the touch.
- It is considered one of the best massage products; it perfectly warms the skin and improves blood circulation.
PEANUT BUTTER
Due to the high content of easily digestible vegetable proteins and fats, peanut butter is valuable dietary product and has long been successfully used as a component of vegetarian nutrition.
Peanut butter is obtained from the fruit of the ground nut, also called peanuts. The healthiest option is unrefined peanut oil, obtained by cold pressing and not subjected to any chemical treatment. It has a red-brown tint and has rich taste groundnut. Unrefined peanut oil is not recommended for frying, as it produces toxic compounds when heated.
In contrast, refined and deodorized peanut butter has more soft taste, aroma and light yellow tint. Losing some useful properties due to processing, it becomes more resistant to high temperatures, so it is more suitable for frying. At the same time, peanut oil is required 2-3 times less than refined sunflower oil. Still, peanut oil is not the healthiest for frying. Only coconut oil ideally withstands high temperatures and retains its beneficial properties.
Often peanut butter is also called a paste obtained by grinding peanuts. Paste differs in consistency and composition from butter, but is also a healthy and nutritious product, especially if you prepare it yourself.
Peanut oil is widely used in medicine:
- in the treatment of purulent and poorly healing wounds, he has no equal;
- improves memory, attention and hearing;
- reduces blood cholesterol levels;
- has a healing effect on diseases of cardio-vascular system and disorders of hematopoietic functions;
- normalizes the functioning of the kidneys and gall bladder, one of the best choleretic agents;
- prevents the formation of blood clots;
- has a calming effect on nervous system;
- recommended for people suffering from excess weight, gastrointestinal problems, liver and kidney diseases.
WALNUT OIL
Oil walnut is a highly nutritious product with valuable taste qualities:
- this is an excellent nutritious product during the recovery period after illnesses and operations;
- promotes healing of wounds, cracks, long-term non-healing ulcers;
- effective in the treatment of psoriasis, eczema, furunculosis, varicose veins;
- an excellent remedy for losing weight and rejuvenating the body;
- lowers cholesterol production, strengthens the vascular wall;
- reduces the risk of cardiac diseases;
- promotes the removal of radionuclides from the body;
- record vitamin E content
- greatly tones and increases the body’s defenses;
- an excellent remedy for weight loss.
SEA BUCKTHORN OIL
It is a unique healing oil known in ancient times.
Sea buckthorn oil has gained its fame thanks to its extraordinary healing properties. Unique properties This oil is widely used in both folk and traditional medicine for the treatment and prevention of a number of diseases.
This oil has natural taste and aroma. For prevention, it is recommended to add it to salads in combination with any other vegetable oils. Sea buckthorn oil can also be used to prepare any dishes, giving them an extraordinary taste and increasing their nutritional value.
Little sea buckthorn is a product with a high content of carotenoids, vitamins: E, F, A, K, D and biologically active substances. Used as a source of beta-carotene.
Sea buckthorn oil has shown excellent results in the treatment of:
- inflammation of the mucous membranes digestive tract(used in complex therapy of gastric and duodenal ulcers);
- gynecological diseases: cervical erosion, colpitis, vaginitis, endocervicitis;
- burns, radiation and ulcerative skin lesions, bedsores, stomach ulcers, radiation cancer of the esophagus;
- chronic diseases of the upper respiratory tract: pharyngitis, laryngitis, sinusitis;
- ulcers of the cornea of the eye;
- pathological processes of the rectum;
- inflammatory gum diseases and periodontal disease;
- atherosclerosis;
- scaly and pityriasis versicolor and neurodermatitis;
- for rapid healing of wounds, abrasions and other skin lesions. At the same time, a characteristic feature of sea buckthorn oil is the high quality of healing: the absence of any scars at the site of the lesion;
- to restore the skin after sun and radiation burns, accelerate tissue formation;
- against wrinkles, freckles and age spots, acne, dermatitis and skin cracks;
- improves vision;
- prevents the formation of blood clots.
HEMP OIL
Since ancient times, hemp seed has been used as a nutritious and healthy food(in the Slavic tradition - hemp cakes). Also ancient Slavic peoples They made and ate delicious and very popular hemp oil in those days, which has many, almost forgotten today, very useful properties. This oil is an excellent alternative to olive oil, nut oil and butter.
In terms of its chemical composition, hemp oil is closer to others than flaxseed oil, but unlike it, this tasty oil has a subtle nutty, piquant flavor. Hemp oil, along with flaxseed oil and green leafy vegetables, is one of the few food products that contains the inactive form of polyunsaturated fatty acid necessary for our body - OMEGA-3.
Applies as high quality oil for dressing salads and other cold and hot vegetable dishes, in marinades and sauces. It is also used in making soups. Hemp oil is completely absorbed by the body in its raw form.
AVOCADO OIL
Avocado oil has gained popularity relatively recently. 80% of its fatty acids are oleic acid (Omega-9). It is thick in consistency, has a mild nutty aroma and pleasant taste with a nutty tint.
Avocado oil is not suitable for frying; it should only be added to prepared dishes.
- contains a whole range of healthy fatty acids (in descending order): oleic, palmitic, linoleic, palmitoleic, linolenic acid, stearic. These healthy fats regulate cholesterol and fat metabolism, participate in cell reproduction, remove toxins, heavy metals, radionuclides from the body and help normalize blood circulation.
- extremely rich in vitamins and minerals that are perfectly absorbed by the body;
- has restorative and regenerating properties, which it owes to the high content of healthy fatty acids;
- It also has antioxidant properties thanks to vitamins A and B;
- helps normalize blood pressure, improves vascular elasticity and reduces blood viscosity;
- effectively lowers blood cholesterol levels, thereby helping to prevent and treat cardiovascular diseases;
- good for joints. Its regular use is a good prevention of articular rheumatism and gout.
- Avocado oil is simply irreplaceable for skin and hair: it has high biological activity due to the content of unsaponifiable fats. Effectively moisturizes and rejuvenates skin and hair. It is especially useful for problem skin (dryness and flaking, neurodermatitis, dermatosis, eczema, psoriasis, seborrhea);
- has bactericidal and wound-healing properties. Used for burns, frostbite and ulcers.
SUNFLOWER OIL
This is a very rare case when humanity knows exactly the name of the person - the creator of a product, without whom it is difficult to imagine the existence of billions of people today. This happened in Russia, in 1829, in the village of Alekseevka, in the territory of what is now the Belgorod region. Serf peasant Daniil Bokarev discovered a high content of oily liquid useful for nutrition in sunflower seeds. He was the first to extract from this amber-colored seed a product that we today call sunflower oil.
Of vegetable oils, sunflower is the most popular in our country. And in terms of consumption volumes, it is probably ahead of butter. No wonder. It is sunflower - the raw material for production - that is easily grown in many climatic zones in almost all regions of our country, and the production of oil from it is a well-developed and established process.
But at the same time sunflower oil- a unique product that has a specific composition and has a specific effect on the body.
Unrefined oil is considered the most useful, because it retains all the beneficial substances of sunflower seeds. Unrefined sunflower oil is produced using cold and hot methods. In the first method, the crushed raw materials are mechanically squeezed out, the oil is filtered and is not subjected to any further processing. This product is considered the most useful, however, its shelf life is very short. The oil is dark saturated color, characteristic aroma, sediment is allowed.
The second method of producing unrefined sunflower oil is hot pressing. Before pressing, sunflower seeds are heated; after pressing, physical methods of oil purification (settling, filtration, centrifugation) can be used, but no chemical substances are not used. The oil becomes more transparent, but taste qualities and its beneficial properties are practically not reflected in any way. Unrefined sunflower oil cannot be used for frying; during heat treatment, it loses all its beneficial properties and becomes harmful to the body.
The amount of beneficial substances contained in sunflower oil may vary depending on the location and growing conditions of sunflowers and the processing method. But in any case, this product is rich in vitamins E (this oil contains the most), A, D, F, group B, microelements, inulin, tannins, as well as fatty acids, the main part of which are unsaturated fatty acids. This vegetable oil cannot be distinguished by anything; in terms of the amount of useful substances it is inferior to many others, although it also contains quite a few of these substances. But the low price makes it one of the most affordable lean products, undoubtedly providing positive influence on human health. Sunflower oil has a complex beneficial effect on the entire body (remember that we are talking about unrefined oil). A complex of unsaturated fatty acids, united by one term - vitamin F (it is not synthesized in the human body), is necessary for the body for normal fat metabolism. On admission sufficient quantity This vitamin improves lipid metabolism, reduces the level of “bad” cholesterol in the blood, improves fat metabolism, thanks to which sunflower oil helps in the fight against excess weight. Sunflower oil has a light laxative effect, helps improve digestion, stimulates the liver and biliary system, i.e. helps to establish the process of natural cleansing of the body. Good job digestive system has a beneficial effect on the functioning of the entire body and is reflected in appearance.
Sunflower oil will not cause harm if you do not abuse it. It is enough to add 2-3 tablespoons of unrefined oil to cold dishes to benefit the body.
Refined oil obtained by extraction: take seeds and fill them with hexane. Hexane is an organic solvent, an analogue of gasoline. After the oil is released from the seeds, the hexane is removed with water vapor, and what remains is removed with alkali. Then the resulting product is treated with water vapor under vacuum to bleach and deodorize the product. And then THIS is bottled and proudly called oil.
Why is such vegetable oil harmful? Yes, because no matter how you process it, residues of gasoline and other chemicals are still contained in the oil. Naturally, there are no vitamins or other beneficial substances in this oil.
It is worth recalling how harmful repeated heating of the same portion of oil is. Be sure to wash the pan after each frying! It is also important that after some oil processing processes, foreign chemicals remain in it. Therefore, it is not recommended to use it for making salads.
One of the most important rules for growing strong and healthy seedlings is the presence of the “correct” soil mixture. Typically, gardeners use two options for growing seedlings: either a purchased soil mixture or one made independently from several components. In both cases, the fertility of the soil for seedlings is, to put it mildly, questionable. This means that the seedlings will require additional nutrition from you. In this article we will talk about simple and effective fertilizers for seedlings.
After a decade of catalog dominance by original variegated and colorful tulip varieties, trends began to change. At exhibitions, the best designers in the world offer to remember the classics and pay tribute to charming white tulips. Sparkling under the warm rays of the spring sun, they look especially festive in the garden. Welcoming spring after a long wait, tulips seem to remind us that white is not only the color of snow, but also the joyful celebration of flowering.
Despite the fact that cabbage is one of the most popular vegetables, not all summer residents, especially beginners, can grow its seedlings. In apartment conditions they are hot and dark. In this case, it is impossible to obtain high-quality seedlings. And without strong, healthy seedlings it is difficult to count on a good harvest. Experienced gardeners know that it is better to sow cabbage seedlings in greenhouses or greenhouses. And some even grow cabbage by direct sowing seeds in the ground.
Flower growers tirelessly discover new houseplants, replacing some with others. And here the conditions of a particular room are of no small importance, because plants have different requirements for their maintenance. Lovers of beautifully flowering plants often encounter difficulties. After all, in order for flowering to be long and abundant, such specimens require special care. There are not very many unpretentious plants blooming in rooms, and one of these is streptocarpus.
Calendula (marigold) is a flower that stands out among others with its bright color. Low bushes with delicate orange inflorescences can be found on the side of the road, in the meadow, in the front garden next to the house or even in vegetable beds. Calendula is so widespread in our area that it seems like it has always grown here. Read about interesting decorative varieties of calendula, as well as the use of calendula in cooking and medicine in our article.
I think many will agree that we perceive the wind well only in a romantic aspect: we are sitting in a cozy, warm house, and the wind is raging outside the window... In fact, the wind blowing through our areas is a problem and there is nothing good about it. By creating windbreaks with the help of plants, we break the strong wind into several weak currents and significantly weaken its destructive power. How to protect a site from the wind will be discussed in this article.
Making a shrimp and avocado sandwich for breakfast or dinner couldn't be easier! This breakfast contains almost all the necessary products that will recharge you with energy so that you won’t want to eat until lunch, and no extra centimeters will appear on your waist. This is the most delicious and light sandwich, after, perhaps, classic sandwich with cucumber. This breakfast contains almost all the necessary products that will recharge you with energy so that you won’t want to eat until lunch.
Modern ferns are those rare plants of antiquity that, despite the passage of time and all kinds of disasters, not only survived, but were also able to largely retain their former appearance. Of course, it is not possible to grow any of the fern representatives indoors, but some species have successfully adapted to life indoors. They look great as single plants or decorate a group of decorative foliage flowers.
Pilaf with pumpkin and meat - Azerbaijani pilaf, which differs from the traditional one in the method of preparation oriental pilaf. All ingredients for this recipe are prepared separately. Rice is boiled with ghee, saffron and turmeric. The meat is fried separately until golden brown, and pumpkin slices as well. Separately prepare the onions and carrots. Then everything is placed in layers in a cauldron or thick-walled pan, a little water or broth is poured in and simmered over low heat for about half an hour.
Basil is a wonderful universal seasoning for meat, fish, soups and fresh salads- well known to all lovers of Caucasian and Italian cuisine. However, upon closer inspection, basil turns out to be a surprisingly versatile plant. For several seasons now, our family has been happily drinking aromatic basil tea. In a flowerbed with perennials and in flowerpots with annual flowers, bright spice plant a worthy place was also found.
Thuja or juniper - which is better? This question can sometimes be heard in garden centers and markets where these plants are sold. It is, of course, not entirely correct and correct. Well, it’s the same as asking what is better - night or day? Coffee or tea? Woman or man? Surely, everyone will have their own answer and opinion. And yet... What if you approach with an open mind and try to compare juniper and thuja according to certain objective parameters? Let's try.
Red creamy cauliflower soup with crispy smoked bacon- tasty, tender and cream soup, which will appeal to both adults and children. If you are preparing a dish for the whole family, including kids, then do not add a lot of spices, although many modern children are not at all against spicy flavors. Bacon for serving can be prepared in different ways - fry in a frying pan, as in this recipe, or bake in the oven on parchment for about 20 minutes at 180 degrees.
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In 2014, the Japanese company Takii seed introduced petunia with a striking petal color - salmon-orange. Based on associations with the bright colors of the southern sunset sky, the unique hybrid was named African Sunset. Needless to say, this petunia instantly won the hearts of gardeners and was in great demand. But in the last two years, the curiosity has suddenly disappeared from store windows. Where did the orange petunia go?
A little theory.
Vegetable oils belong to the group edible fats. Unsaturated fatty acids that predominate in vegetable oils affect the amount of cholesterol, stimulate its oxidation and release from the body, increase the elasticity of blood vessels, and activate enzymes gastrointestinal tract, increase the body’s resistance to infectious diseases and radiation. The nutritional value Vegetable oils are due to their high fat content (70-80%), high degree of absorption, as well as unsaturated fatty acids and fat-soluble vitamins A and E, which are very valuable for the human body. The raw materials for obtaining vegetable oils are the seeds of oilseeds, soybeans, and the fruits of some trees.
Sufficient consumption of oil is important in the prevention of atherosclerosis and related diseases. The beneficial substances in the oil normalize cholesterol metabolism.
Vitamin E, being an antioxidant, protects against cardiovascular diseases, supports the immune system, prevents aging and atherosclerosis, affects the function of the reproductive and endocrine glands, and muscle activity. Promotes the absorption of fats, vitamins A and D, takes part in the metabolism of proteins and carbohydrates. In addition, it improves memory as it protects brain cells from free radicals.
All oils are an excellent dietary product, have a memorable taste and special culinary properties unique to each oil.
There are two ways to obtain oil:
Pressing- mechanical extraction of oil from crushed raw materials.
It can be cold or hot, that is, with pre-heating of the seeds. Cold-pressed oil is the healthiest, has a distinct smell, but cannot be stored for long.
Extraction- extraction of oil from raw materials using organic solvents. It is more economical as it allows maximum oil extraction.
The oil obtained in one way or another must be filtered - the result is raw oil. Next, it is hydrated (treated with hot water and neutralized). After such operations, unrefined oil is obtained.
Unrefined oil has slightly less biological value than raw oil, but can be stored longer.
Oils are divided depending on the method of their purification:
Unrefined- purified only from mechanical impurities, by filtering or settling.
This oil has an intense color, pronounced taste and smell of the seeds from which it is obtained.
Such oil may have a sediment over which slight turbidity is allowed.
This oil retains all the beneficial biologically active components.
Unrefined oil contains lecithin, which significantly improves brain activity.
It is not recommended to fry in unrefined oil, as toxic compounds are formed in it at high temperatures.
Any unrefined oil is afraid sunlight. Therefore, it should be stored in a cabinet away from heat sources (but not in the refrigerator). In natural oils, the presence of natural sediment is allowed.
Hydrated- oil purified with hot water (70 degrees), passed in a sprayed state through hot oil (60 degrees).
This oil, unlike refined oil, has a less pronounced smell and taste, less intense color, without cloudiness and sediment.
Refined- purified from mechanical impurities and undergone neutralization, that is, alkaline treatment.
This oil is transparent, without sediment or sediment. It has a color of low intensity, but at the same time a pronounced smell and taste.
Deodorized- processed with hot dry steam at a temperature of 170-230 degrees under vacuum conditions.
The oil is transparent, without sediment, faint color, with a weak taste and smell.
It is the main source of linolenic acid and vitamin E.
Store packaged vegetable oils at a temperature not exceeding 18 degrees.
Refined 4 months (except for soybean oil - 45 days), unrefined oil - 2 months.
Types of vegetable oils
Those who remember the shops of the eighties will confirm that counters with vegetable oils of various types have changed a lot since then; yes, in fact, the quantitative series has increased tenfold.
Previously, to collect on regular home kitchen the entire line of oils, it was necessary to run around the capital's stores, and even this did not guarantee complete success.
Now you can find almost any type of vegetable oil in some large store.
The most used vegetable oils are olive, sunflower, corn, soy, rapeseed, linen.
But there are many types of oils:
]peanut butter
- from grape seeds
- from cherry pits
- nut oil (from walnuts)
- mustard oil
- wheat germ oil
- cocoa butter
- Cedar oil
- Coconut oil
- hemp oil
- corn oil
- Sesame oil
- linseed oil
almond oil
- sea buckthorn oil
- olive oil
- Palm oil
- sunflower oil
- rapeseed oil
- from rice bran
- camelina oil
- soybean oil
- from pumpkin seeds
- cottonseed oil
In order to tell everything about vegetable oil, you will need more than one volume, so you will have to dwell on some types of the most commonly used oils.
Sunflower oil
It has high taste qualities and is superior to other vegetable oils in nutritional value and digestibility.
The oil is used directly as food, as well as in the production of canned vegetables and fish, margarines, mayonnaise, confectionery.
The digestibility of sunflower oil is 95-98 percent.
The total amount of vitamin E in sunflower oil ranges from 440 to 1520 mg/kg. 100 g of butter contains 99.9 g of fat and 898/899 kcal.
Approximately 25-30g of sunflower oil provides the daily requirement of an adult for these substances.
The beneficial substances in the oil normalize cholesterol metabolism. Sunflower oil contains 12 times more vitamin E than olive oil.
Beta-carotene, a source of vitamin A, is responsible for body growth and vision.
Beta-sisterol prevents the absorption of cholesterol into the gastrointestinal tract.
Linoleic acid forms vitamin F, which regulates fat metabolism and cholesterol levels in the blood, as well as increases the elasticity of blood vessels and immunity to various infectious diseases. Also, vitamin F contained in sunflower oil is necessary for the body, since its deficiency negatively affects the mucous membrane of the gastrointestinal tract and the condition of blood vessels.
Refined oil is rich in vitamins E and F.
In addition to its pronounced color and taste, unrefined sunflower oil is rich in biologically active substances and vitamins A and D.
Refined deodorized sunflower oil does not have the same set of vitamins and microelements as unrefined sunflower oil, but it has a number of advantages. It is more suitable for preparing fried foods and baking because it does not burn and has no odor. It is preferable in dietary nutrition.
Olive oil
40 grams of olive oil per day can cover the body's daily need for fats without adding extra pounds!
Olive oil is characterized by a high content of oleic acid glycerides (about 80%) and a low content of linoleic acid glycerides (about 7%) and saturated acid glycerides (about 10%).
The composition of fatty acids in oil can vary over a fairly wide range depending on climatic conditions. Iodine number 75-88, pour point from -2 to -6 °C.
Olive oil is absorbed by the body almost 100%.
Extra virgin olive oil is considered the best.
The label says: Olio d"oliva l"extravergine.
In this olive oil, the acidity does not exceed 1%. The lower the acidity of olive oil, the higher its quality.
Even better if it is indicated that the olive oil is made by cold pressing - spremuta a freddo.
The difference between regular olive oil and extra-virgin olive oil is that extra-class oil - Olio d'oliva l'extravergine - is obtained exclusively from fruits collected from the tree, and the extraction must be done within a matter of hours, otherwise it will be very high acidity of the final product.
Olives that fall to the ground serve as raw materials for lampante oil, which is not suitable for food due to very high acidity and foreign impurities, so it is refined in special installations.
When the oil has completely gone through the refining process, a little extra-virgin olive oil is added to it and eaten under the name “olive oil.”
A lower quality oil, pomas, is made from a mixture of olive kernel oil and extra virgin oil.
Greek olive oil is considered to be of the highest quality.
Olive oil does not improve its quality over time; the longer it is stored, the more it loses its taste.
Any vegetable dish seasoned with olive oil is a cocktail of antioxidants that preserves youth.
The polyphenols contained in olive oil are indeed powerful antioxidants.
Antioxidants suppress the development of free radicals in the body and thereby prevent cell aging.
Olive oil has a positive effect on digestion and is excellent prevention stomach ulcers.
Olive leaves and fruits contain oleuropein, a substance that lowers blood pressure.
The anti-inflammatory properties of olive oil are also known.
The value of olive oil is explained by its chemical composition: it consists almost entirely of monounsaturated fats, which lower cholesterol levels.
Research in recent years has also revealed the immunostimulating effect of this product.
Real olive oil is quite easy to distinguish from fakes.
You need to put it in the cold for several hours.
IN natural oil In the cold, white flakes form, which disappear again at room temperature. This occurs due to the content of a certain percentage of solid fats in olive oil, which, when cooled, solidify and give these solid flaky inclusions.
The oil is not afraid of freezing - it completely retains its properties when defrosted.
It is best to use olive oil when seasoning dishes and in baking, but it is not recommended to fry with it.
Soybean oil
Soybean oil is obtained from soybeans.
Average fatty acid content in soybean oil (in percent): 51-57 linoleic; 23-29 oleic; 4.5-7.3 stearic; 3-6 linolenic; 2.5-6.0 palmitic; 0.9-2.5 arachidic; up to 0.1 hexadecene; 0.1-0.4 myristic.
Soybean oil contains a record amount of vitamin E1 (tocopherol). There are 114 mg of this vitamin per 100 g of oil. The same amount of sunflower oil contains only 67 mg of tocopherol, while olive oil contains 13 mg. In addition, tocopherol helps fight stress, warns cardiovascular diseases.
Regular consumption of soybean oil helps reduce blood cholesterol, improves metabolism, and strengthens the immune system.
This oil is also considered a record holder among other vegetable oils in terms of the number of microelements (it contains more than 30), contains vital fatty acids, including quite a lot of linoleic acid, which inhibits the growth of cancer cells.
It also restores the protective and moisture-retaining abilities of the skin, slowing down its aging.
Soybean oil has high biological activity and is absorbed by the body by 98%.
Raw soybean oil has a brown and greenish tint, while refined soybean oil is light yellow.
Low-refined soybean oil, as a rule, has an extremely limited shelf life and a rather unpleasant taste and smell.
Well-refined oil is an almost colorless, tasteless and odorless liquid with a specific oily consistency.
A valuable component extracted from soybean seeds along with fatty oil, is lecithin that is separated for use in the confectionery and pharmaceutical industries.
Used mainly as a raw material for the production of margarine.
Only refined soybean oil is suitable for food; it is used in the same way as sunflower oil.
In cooking it is better suited for vegetables than for meat.
Most often used in Food Industry as a base, as a dressing for sauces, and also for the production of hydrogenated soybean oil.
Corn oil
Corn oil is obtained from the germ of corn.
The chemical composition of corn oil is similar to sunflower oil.
It contains acids (in percent): 2.5-4.5 stearic, 8-11 palmitic, 0.1-1.7 myristic, 0.4 arachidic, 0.2 lignoceric, 30-49 oleic, 40-56 linoleic , 0.2-1.6 hexadecene.
Pour point from -10 to -20 degrees, iodine number 111-133.
It is golden yellow in color, transparent, odorless.
It is believed that corn oil is the healthiest oil available and familiar to us.
Corn oil is rich in vitamins E, B1, B2, PP, K3, provitamins A, which are the main factors determining its dietary properties.
Polyunsaturated fatty acids contained in corn oil increase the body's resistance to infectious diseases and promote the removal of excess cholesterol from the body, have antispasmodic and anti-inflammatory effects, and improve brain function.
Thanks to nutritional value Corn oil is used for irritated and aging skin, regenerating it.
In cooking, corn oil is especially suitable for frying, stewing and deep-frying, since it does not form carcinogens, does not foam and does not burn.
It is also good to use for cooking. various sauces, dough, bakery products.
Due to its beneficial properties, corn oil is widely used in the production of dietary products and baby food.
Grapeseed oil
Grapeseed oil has a light yellowish color with a green tint, the taste is pleasant, characteristic of vegetable oils, without any foreign flavors.
Relative density 0.920-0.956, pour point - 13-17C, iodine number 94-143.
Grapeseed oil is rich in polyunsaturated fats, especially linoleic acid - up to 76%. Has a hepatoprotective effect; has a positive effect on the kidneys; contains vitamin E - one tablespoon of grape oil per day is enough to cover daily norm of this vitamin in the human body.
The high biological activity of grape oil is due to a complex of biologically active substances, among which the central place is occupied by proanthocyanidin, an antioxidant that prevents cell degeneration.
If it were not for the high price level of grape oil, it could be used for frying - sunflower oil will begin to smoke and burn at a fairly low temperature, but grape oil, when heated to 210 degrees, does not change color, smell, or taste.
Nutritious and easy in cooking grape oil Used in marinades, salad dressings, mayonnaise, baked goods and as a peanut butter substitute.
It is recommended to add grape seed oil when canning vegetables, but grape seed oil is ideal for marinating meat and fish.
It also gives amazing color. fried potatoes- just add 2 tablespoons of grape oil to a frying pan with sunflower oil.
Pumpkin oil
IN modern world pumpkin oil has lost its position, which it held for many years - in Austria, where the best pumpkin oil is produced, in the Middle Ages the price of this product was equal to real gold.
There was a royal decree prohibiting the consumption of pumpkin seed oil as food, it was to be used exclusively as a medicine!
Pumpkin oil is still considered one of the most expensive, second only to pine nut oil.
If we talk about the benefits of pumpkin oil, then it is impossible to overestimate its properties - this oil is called a preventive panacea. The only contraindications to consuming pumpkin oil are individual intolerance.
Pumpkin seed oil has a greenish tint and, depending on the variety, has a nutty aroma or a distinct aroma of roasted pumpkin seeds.
Pumpkin oil contains vitamins A, E, B1, B2, C, P, F; it contains more than 90% unsaturated fats, from 45 to 60% linoleic acid and only up to 15% linolenic acid, is rich in fatty acids, has a unique complex of essential phospholipids plant origin. Contains a large number of biologically active substances: carotenoids, tocopherols.
Pumpkin oil does not tolerate heat, so it is better to keep it in a tightly sealed bottle in a cool, dark place.
Pumpkin oil does not tolerate any heat!
Therefore, it is added exclusively to cold dishes.
The main purpose of oil in cooking is dressing salads, main courses, and preparing cold marinades.
Can be stored for about ten months at a temperature of +15 degrees C.
Linseed oil
Among vegetable oils, flaxseed oil is the undisputed leader in its biological value, since the content of unsaturated fatty acids is 2 times higher than fish oil and is an ideal natural remedy for the prevention and treatment of atherosclerosis, coronary heart disease and many other diseases associated with impaired blood flow, thrombosis, as well as cancer of various localizations.
The use of flaxseed oil in cooking is quite wide - it gives unique taste vinaigrettes, goes especially well with sauerkraut; added for flavoring to milk porridges, combining especially well with honey and apples.
Not subject to prolonged heating!
Flaxseed oil should be stored in a cool, dry place at a temperature no higher than 20° C, for no more than 8 months.
Store opened packaging in the refrigerator at a temperature of 2-6 ° C with a tightly closed lid for no more than 1 month.
Amaranth oil
Amaranth is a broad-leaved annual herbaceous plant 3-4 m in height with multiple elegant inflorescences containing seeds.
It is magnificent, decorative and medicinal plant- absolute record holder for protein content.
In Russia, this plant is little known, but in Europe and Asia over the last decade it has become widespread in gardening circles.
Amaranth oil is made from the seeds of the plant's inflorescences.
It contains 67% polyunsaturated fatty acids (Omega - 6), lecithin, a large amount of squalene - a polyunsaturated liquid hydrocarbon (C30H50) - its content in amaranth oil is 8%.
This wonderful compound saturates the tissues and organs of our body with oxygen. In addition, amaranth seeds contain a lot of tocopherol (vitamin E), which has an antioxidant effect.
The most valuable amaranth oil in its healing properties is much superior to sea buckthorn - in folk medicine it is used for external use for burns, rashes, eczema, abscesses, trophic ulcers for their fastest healing.
In addition, it protects the skin from direct sun rays and is included in anti-wrinkle creams.
Amaranth oil is an effective dietary product that helps strengthen the immune and hormonal systems and eliminate metabolic disorders. Regular consumption of oil helps remove toxins, radionuclides and heavy metal salts from the body, improve the condition of anemia, normalize the functioning of the gastrointestinal tract and other body functions.
In cooking, the use of this oil is not common; young leaves and shoots of amaranth are used much more often for food - they are consumed raw in salads, blanched, boiled, fried, stewed.
But if you introduce vegetable salads seasoned with amaranth oil into your diet or add this oil to homemade baked goods - especially bread, pancakes, cheesecakes - you will feel not only new taste familiar dishes, but also enrich your body with useful substances.
Until recently, when you visited a store, you could purchase any product and be sure of its quality, or at least that you bought exactly what you wanted. But today, literally each of us can easily miss - you buy one thing, but read the ingredients, and begin to understand that they slipped something completely different. A striking example of this, which every housewife has probably encountered, is butter. “So what is this, plant-based?” - a thought flashes through your mind when you read the ingredients in small letters on the back of a square pack of “creamy”. Well, it turns out that our favorite creamy (looking) butter today may well be vegetable.
Let's understand all the wisdom that resourceful manufacturers generously gift us with. Finally, let's find out whether vegetable oil is butter or sunflower, how they differ and which one is healthier. And of course, you can’t do without little tricks: is it possible to replace it with a vegetable one if you don’t have it at home and you’re already busy preparing the dough?
Vegetable oil
All oils that are classified as vegetable are made from plant seeds and nothing else. In our country, perhaps the most popular vegetable oil is sunflower, followed by olive, corn, flaxseed, pumpkin, and so the list can be continued almost indefinitely.
How is oil obtained from plants?
- Cold pressed - crushed seeds are pressed. The liquid that is formed as a result is the very oil that we use.
- Hot pressing - the seeds are crushed, heated to a temperature of 100 degrees, and only then put under the press. Under the influence of temperature, the seeds secrete fat more actively, which means more oil will be produced.
- Extraction is perhaps the most unhealthy method. Any of them can be easily dissolved with gasoline. It is to them that the seeds are poured, and after they give up all their juices, they begin to evaporate the gasoline. As a result, it burns and only oil remains.
Refined or not, what's the difference?
After the oil is obtained, it goes through several purification modes:
- Unrefined oil is a product that has been filtered from all kinds of impurities. It has a thicker, richer consistency and color. If such oil is stored for a long time, a light sediment will appear at the bottom. This oil is not particularly suitable for frying, but it is better to season cold dishes and salads with it.
- Refined vegetable oil is a product that has undergone not only a filter, but also a number of other additional purifications. This oil does not foam when frying, has no pronounced taste or smell, and is stored much better. It is used to make margarine, mayonnaise, and is used in canning and cooking. Refined oils are tasteless and odorless, and their smoke point is almost twice as high. They are much more convenient to use.
The benefits of vegetable oils for us
To talk about the benefits of each specific species, you need to take into account what plant it was obtained from. After all, each of them gives the oil only its inherent vitamins and nutrients. Let's think about what our vegetable oil is: sunflower, peanut or soybean? So, olive oil, for example, can lower cholesterol, pumpkin and flaxseed are rich in Omega-3 and Omega-6 fatty acids, and corn oil contains twice as much vitamin E as sunflower oil. But all these oils, regardless of their origin, are united by their high content of polyunsaturated fatty acids. It is they who take an active part in the creation of new cells, which means they are very useful for our youth and health in general.
Butter and spread
It is obtained from cream collected from the surface of milk and churned. That is, they are obtained from animal products. Today, manufacturers often add vegetable oil to the composition of such a product. Is it creamy or sunflower, you ask? It all depends on the composition. But remember, never real butter can't be cheap. If you notice such an oddity in the price, then carefully read the composition. Surely it will indicate the addition of vegetable fats. According to GOST, since 2004 all manufacturers have been obliged to call such products not “butter”, but “ creamy product"or "spread". This oil is a creamy vegetable oil, but the percentage of both components should be indicated on the packaging and may differ significantly.
How is the spread different?
The advantages of this oil include its soft and pliable structure. It does not harden in the cold and is easy to spread on bread due to the fact that it contains vegetable oil. Is it creamy or sunflower? Rather, it is a mixture of two types: vegetable and animal fats. It will be very good if the manufacturer adds sunflower oil to such a product, then you don’t have to worry about your health again. But there are also those who are trying in every possible way to save on production and at the same time increase sales. That’s when a well-known vegetable fat in cosmetology comes into play: palm oil. This product is cheap and has similar properties to butter made from pure cream - it hardens when cooled. It is convenient to use as a substitute for animal fat, you just need to add a little taste and aroma. Special harm There will be no benefit from such a replacement, but there will be no benefit either. Therefore, standing in front of a store counter, think about who benefits from such “availability”, the manufacturer or you? It’s better not to save extra money for your health, so even when buying margarine or baking spread, try not to take the cheapest one.
Is it possible to replace butter with vegetable oil?
This question has probably been raised by every housewife. At the most crucial moment, you open the refrigerator, and the butter is out! Will I really have to give up baking, after all, I planned to? In fact, vegetable oil may well help you out. This creamy product has a high cholesterol content, but vegetable products do not have it, so this fusion will be quite good. This will not affect the taste at all, because ordinary refined oil has neither taste nor smell, but at the same time it is fat, albeit vegetable. You just need to remember that you need to add a little less vegetable oil than indicated in your favorite recipe. For example, a pack of butter weighing 220 g should be replaced with ¾ cup of vegetable oil.
About proper use, or How not to harm
Now you know a little more about what vegetable oil is - butter or sunflower, why it is useful and how it is produced. But there is one more factor due to which such oil can serve an evil purpose, and one should not forget about it. This is the correct observance temperature regime when cooking. Each type of fat has its own specific heating point. If you overheat the oil, it can form carcinogens that end up in your food. Determining this point is quite simple - if the oil in the frying pan begins to smoke or burn, then you have clearly overheated it, and it is better not to use it for food. For frying foods at high temperatures (for a wok frying pan, for example), it is better to choose special oils with a high smoke level.
By the way, butter begins to smoke already at a temperature of 170 degrees, but refined corn, sunflower and palm oil only at 232. It is always better to use for salads or sauces; they are not suitable for frying. And also do not forget that the longer your dish is subjected to heat treatment, the more it loses vitamins and benefits for your body.
We hope that this information will be helpful. Let culinary creativity bring you pleasure and give you new unexpected discoveries. Cook tasty and healthy!
For proper nutrition, a person needs vegetable oils. These are the sources and means necessary for the body for the absorption of fat-soluble vitamins. Vegetable oils differ in the composition of their raw materials, the degree of purification and their characteristics. technological process. First you need to understand their classification. In our article we will look at the main types of vegetable oils and their uses. Let's note them here useful qualities and contraindications for use.
Classification of vegetable oils
Origins are classified according to the following criteria:
- Consistency: solid and liquid. Solids contain saturated fats. These include healthy oils(cocoa and coconut) and low-use (palm). Liquids contain monounsaturated (olive, sesame, peanut, avocado, hazelnut) and polyunsaturated (sunflower, etc.) fatty acids.
- Cold-pressed oils (the healthiest) differ according to the method of extraction; hot (the raw material is heated before pressing, as a result of which it becomes more liquid and the product is extracted in a larger volume); obtained by extraction (the raw materials are treated with a special solvent before pressing).
- Types of vegetable oils by purification method:
- unrefined - obtained as a result of rough mechanical cleaning; such oils have a pronounced odor, are considered the most beneficial for the body and may have a characteristic sediment at the bottom of the bottle;
- hydrated - purified by spraying with hot water, they become more transparent, do not have a pronounced odor and do not form sediment;
- refined - oils that have undergone additional processing after mechanical cleaning, having a weak taste and odor;
- deodorized - obtained as a result of processing with hot steam under a vacuum, they are practically colorless, taste and odorless.
Vegetable oils for food
Vegetable oils are widely used in all areas of human life. Most of them are very useful. Certain types of vegetable oils are used in the production cosmetics, shampoos, hair masks, etc. Some of them are more used as medicines in folk medicine. And yet, almost all types of vegetable oil are suitable for consumption. They bring invaluable benefits to the body.
Among all existing species secrete the most beneficial vegetable oils for food. These include those that contain monounsaturated fatty acids (olive, sesame, peanut, rapeseed, avocado and hazelnut). Such fats are considered healthy because they help reduce the amount of cholesterol in the blood.
One of the most common oils, which is in great demand all over the world, is sunflower oil.
The benefits and harms of sunflower oil
Sunflower is the most common and in demand all over the world. It is extracted from oilseed sunflower seeds. In addition to all the beneficial properties that sunflower oil has, its price is one of the lowest compared to other varieties, which makes it also the most affordable. It is only 65-80 rubles per liter.
Sunflower oil is a source of linoleic acid, important vitamins and a whole complex of unsaturated fats, including Omega-6. Its regular use helps to normalize the functioning of all body systems, improves the quality of skin and hair.
Sunflower oil, the price of which is set at one of the most low levels, is widely used in cooking in the production of mayonnaise, other sauces, baking confectionery, etc.
It is not recommended to consume this product in excessive quantities for people with gallbladder diseases. It contains poly unsaturated fats, which form free radicals when heated - extremely dangerous substances for the human body.
Olive oil: beneficial properties for the body
Olive is obtained from the European black or green olive. In its production, different methods of extraction and degrees of purification are used. The most common types of vegetable oils are:
- Unrefined, first pressing - obtained by mechanical pressing of the raw materials. This product is considered the healthiest, ideal for dressing salads and improving the quality and taste of ready-made dishes.
- Refined second pressing - obtained by pressing the raw materials remaining after the first pressing. During the production process, up to 20% extra virgin olive oil is added to it, so it is also very healthy, and when frying it does not form carcinogens, like sunflower oil.
Olive oil has the following properties and characteristics:
- contains twice as much oleic acid as sunflower;
- reduces the amount of cholesterol in the blood;
- used for the prevention of heart and vascular diseases;
- improves digestion;
- necessary for the absorption of fat-soluble vitamins;
- contains monounsaturated fatty acids and Omega-6 in small quantities.
All the benefits of corn oil
Corn is obtained from the germ of corn. In terms of beneficial properties, it surpasses such types of vegetable oils as sunflower and extra virgin olive oil.
A product based on corn germ is useful because:
- is a source of fatty acids (saturated and unsaturated);
- improves brain functions;
- stabilizes the functioning of the endocrine system;
- helps remove cholesterol from the blood.
Soybean vegetable oil
Soy is produced from the seeds of a plant of the same name. It is widespread in Asian countries, where, due to its unique chemical composition, it is considered one of the most useful. Widely used as a dressing for salads and in the preparation of first and second courses.
The benefits to the body are determined by its composition. It contains essential polyunsaturated fats (linoleic acid, oleic acid, palmitic acid, stearic acid), lecithin, Omega-3 and Omega-6, as well as vitamins E, K and choline. This product is recommended for use to improve immunity and speed up metabolism.
Such healthy flaxseed oil
Flaxseed is obtained by cold pressing from flax seeds. Thanks to this cleaning method, it retains all the beneficial properties and vitamins contained in the raw materials. Flaxseed and some other types of vegetable oils are classified as elixirs of youth, having the highest biological value. It is considered the record holder for the amount of Omega-3 fatty acids.
In addition, linseed oil has the following distinctive features:
- lowers cholesterol and blood glucose levels;
- improves metabolism;
- protects nerve cells from destruction;
- increases brain activity.
Sesame oil and its beneficial properties
Sesame is produced by cold pressing roasted or raw sesame seeds. In the first case, the product has a dark color and a strong nutty taste, and in the second, a less pronounced color and aroma.
Useful qualities of sesame oil:
- this is a record holder among other types of oil for calcium content;
- stabilizes the functioning of the endocrine and female reproductive systems;
- contains a unique antioxidant squalene, which increases the body's resistance to adverse conditions and cleanses the blood of toxins and breakdown products;
- ensures the removal of “bad” cholesterol, preventing its deposition in blood vessels.
This product is widely used in Asian and Indian cuisine for marinating food and dressing salads.
Rapeseed oil: beneficial properties and contraindications for use
Rapeseed is obtained from the seeds of a plant called rapeseed. The product obtained from seed processing is widely used for human consumption. In unrefined form, it contains substances that cause disturbances in the development of the body, in particular, slowing down the onset of reproductive maturity. That is why it is recommended to eat only refined rapeseed oil.
The beneficial properties and contraindications are completely contained in its composition. Its benefits for the body are as follows:
- surpasses olive oil in biochemical composition;
- contains large quantities of vitamin E, polyunsaturated and monounsaturated acids;
- normalizes the functioning of all body systems.
Unrefined rapeseed oil is contraindicated for use, as it contributes to the accumulation of toxins in the body.
Mustard oil and its benefits for the body
Mustard is obtained from the seeds of a plant of the same name. This oil was first produced back in the 8th century, but in Russia it became popular during the reign of Catherine II. The product has golden color, pleasant aroma and a unique, rich vitamin composition. Mustard oil contains unsaturated fats, including Omega-3 and Omega-6 and phytoncides, which fight viruses and bacteria during colds.
Mustard oil has bactericidal and anti-inflammatory properties, acts as a natural antibiotic, improves the functioning of the digestive system, improves the composition of the blood, cleansing it.
Palm oil: beneficial and harmful qualities
Palm oil is extracted from the pulp of special fruits. It is generally accepted that it only causes harm to the body. In particular, such oil consists of a large amount of saturated fat; as a result of storage at room temperature, it turns into margarine, and when ingested, it is poorly absorbed, causing stomach upset. Consuming such a product in large quantities can lead to serious disruptions in the functioning of the cardiovascular system, which is not the case with other types of vegetable oils for food.
Among the positive qualities of this product are its antioxidant properties and the ability to improve the condition of skin and hair.
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