Vegetable oils

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Vegetable oils This group of edible fats has been the leader in terms of consumption and demand for many centuries. The food industry has long mastered the production of many types of vegetable oil. Let's list the most common ones in our country.

Sunflower oil

Common - with a characteristic smell and taste of sunflower seeds. Refined has no smell. This oil contains up to 65% of the healthiest linoleic acid. This is the best type of vegetable fat in the middle zone of our country and has been used in nutrition since ancient times. As already mentioned, it is the main ingredient in the production of many margarines, mayonnaise, combi food. It is also irreplaceable in cooking, as it is essential to prepare various salads, vinaigrettes, sauces, gravies, etc. Fish, many dough products are also cooked in sunflower oil. But when storing it, you need to know some "secrets". So, in bottles sealed at the factory, it will not lose its qualities for a good two months, while in an opened bottle it can turn rancid in a month. Frying in large quantities of sunflower oil also has its limit. The longer the oil boils, the more surely it turns into ... (you will never guess) building drying oil. From repeated boiling, the product decomposes into a number of substances that are not harmless to the body. (By the way, from donuts that unscrupulous "entrepreneurs" fry, that's why heartburn occurs.)

Corn oil

An exquisite product already in the sense that it is obtained from embryos rich in vitamin E corn... By taste and smell, this oil also betrays its "origin". The color is light yellow, sometimes golden in color or even reddish. Salads, vinaigrette, dough for baking various flour products is an incomplete list of uses in cooking, since corn oil is used almost as universally as sunflower oil.

Linseed oil

It is a great grief for the Russian table that our original product is now produced extremely rarely. But this oil, squeezed from flax seeds (in the most flax-growing country of the world!), Has up to 80% of physiologically active substances (especially linoleic or linolenolic acids). “What is remembered from my village childhood,” writes a famous contemporary writer, “is the unique, original taste of potatoes with linseed oil, which today's youth have no idea about. And in the village, combined with linseed oil many delicious dishes were prepared: and pea jelly, and pea cakes, and potatoes, and salted cabbage. And just soaking a piece of bread in butter is the first pleasure. " The disadvantage of this oil is rapid oxidation, the acquisition of an oily taste. Another disadvantage is limited use (only in dishes that do not require strong heating). This, apparently, explains the "cooling" of the food industry's interest in the product.

Cottonseed oil

Vegetable oils

It goes on sale only in refined and sealed bottles. At low storage temperatures, the product becomes cloudy. Despite the specific flavor, this oil has all the advantages of sunflower oil and successfully replaces it, especially in dishes based on recipes from Central Asian cuisine.

Soybean oil

Dark yellow to brown color, the product is natural. Straw yellow, sealed in bottles - refined. Both - with a smell and taste of soy. It is used in all cooking recipes as a substitute for sunflower oil.

Mustard oil

Yellow, sometimes greenish, with a pleasant taste. This oil is rarely found on sale. But in some regions it still happens and is appreciated by housewives for the fact that it gives an unusually appetizing taste and aroma to flour baked goods.

Olive (or Provencal) oil

Pleasant in smell and taste, light yellow or greenish, in some places we use this oil in cooking even more often than sunflower oil, the versatility of which it successfully duplicates. At the same time, it is still considered the best oil for salads, as well as cold snacks, for which French Provence is so famous. It is characteristic that many canned fish, which make up the delicacy, are prepared only in olive oil (world standard). Your fish dishes will really taste better if you fry them in olive oil.

Arachid (or peanut) butter

Rarely found on the market, colorless, refined - this is a top quality product. Red-brown and also with a characteristic taste and smell of "peanut" - a lower grade. But both are applicable for frying, for dressing salads and pastry. In the latter case, such oil is especially valuable, because it makes pastries and cakes exceptionally fragrant.

It is important to remember about the unique value of vitamin E (tocopherol) in the human body and that it is from vegetable oil that we most often get it. Here's how tocopherols are presented in vegetable oils: