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Relatively recently, buyers rarely thought about the question of which vegetable oil to buy for use in food. Usually it was universal, both for heat treatment and for cold dishes – sunflower, in recent years, refined sunflower.

But can such oil be 100% trusted? After all, now store shelves are filled with a large variety of 油画: 橄榄, 芥末, grape seed oil, 菜籽油, 玉米 oil, flaxseed oil and many others. Are all oils equally beneficial and is there a difference in which oil to use? More on this later.

为什么在食物中使用哪种油如此重要?

健康生活方式的拥护者将永远不会放弃使用植物油,因为他们知道植物油包含必需的多不饱和脂肪和酸以及维生素,包括E和F组维生素。
植物油对人体的好处是无价的。 最主要的是要偏爱一种产品,以便使用有用的原材料来创建产品,并在其生产期间保持正确的生产方法。
应优先选择非人工加工的产品:通过化学成分精制,除臭或纯化的产品,而是天然的。
植物油可以通过两种技术生产:冷压或热压。 所用的纯化方法:精制,除臭,过滤,水合。
经过最少加工的冷榨油被认为是最有益的。 因为很明显,当加热原料时,有用的成分失去了许多倍的强度。
处理的油量越少,其中将保留更多有用的元素。 因此,与精制油相比,优选非精制油。 但是,在某些情况下,未精制的油不适合油炸。

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