Notes on the use and preservation of vegetable oils

There are many types of vegetable oils (edible oils), which are purified from a variety of nuts and grains. And most people simply think that the oil is fried (fried), fried … food, without knowing how to use and preserve it for optimal performance.
Classification of vegetable oils
Good oil: canola oils, olive oil, tea oil are supposed to be healthy, healthy oils because they are rich in unsaturated fats, omega 3, low saturated fat. Studies have shown that they have the potential to significantly reduce the amount of bad cholesterol in the body.
Moderate: Soybean oil, sunflower oil, corn oil are high in omega-6 fatty acids but low in omega-3.
Hydrogenated vegetable oils contain high levels of saturated fats – this type of fat is not good for health, which can cause atherosclerosis, heart disease, etc. Therefore, This.

Olive oil is known to have many health benefits

Notes on using vegetable oil
Choose “live” and fry oil
Oil can be eaten raw is sunflower oil, soybean oil, canola oil, olive oil … You should use these oils to fried, eat raw, marinated food, made salads, cooking soup … It is a good source of vitamin A, D, E and K vitamins available in foods, supplemented with essential fatty acids and added to the food. Pure olive oils are cold pressed, not mixed, no additives or low-blend ingredients are the ideal choice. The sunflower oils in the Vietnamese market are quite plentiful as Simply Oil is produced locally, Sunflower Oil Kico, Dykanka, Organic Sloboda are oils imported from Russia, Ukraine. Frying oil is a type of cooking oil because it has the ability to withstand high temperatures during cooking.

Sunflower oil can be used to mix salad

Oil at high temperatures produces harmful substances
When frying food you should not heat the oil until the oil is fuming and smelly. This will destroy nutrients in food, causing the production of harmful substances. Therefore, it is advisable to use moderate temperature when cooking, fried fry, to food cooked slowly into the interior, beautiful colors and delicious.
Do not use cooking oil again
Vegetable oil, when re-used several times, will cause the vitamins and some nutrients in the oil to be destroyed, causing the appearance of some harmful substances. In addition, the oil used to have food residue due to cooking from the previous time. Frequent use increases the risk of cancer. In addition, reusable cooking oil will exacerbate the taste of the affected food (due to the smell of previously cooked food), not attractive in terms of taste and vision and especially unsafe. for health.
How to preserve cooking oil
Cooking oil is good quality and long-term when in cool condition, away from heat and light source. Bottles, glass bottles, clean, dry, with lid is the perfect tool to store oil. If there is water left in the container or outside water will create favorable conditions for bacteria to grow, causing oil to eat quickly. Do not store cooking oil in metal jars as they often cause oil to malfunction.