Vegetable oils- fats extracted from oilseeds and consisting of 95-97% of triglycerides, i.e. complex organic compounds fatty acids and full esters of glycerol.

Main biological value vegetable oils is the high content of polyunsaturated fatty acids. The human body is in dire need of them, but it is not capable of synthesizing them on its own. Polyunsaturated fatty acids (linoleic, linolenic, arachidonic) ensure normal tissue growth and metabolism, maintain vascular elasticity.

Many physiological processes of the body cannot proceed normally if there is a deficiency of essential fatty acids (linoleic and linolenic) found in vegetable fats. With their lack, the human body does not adapt well to adverse conditions. external environment, metabolism is disturbed, resistance to infections decreases.

Polyunsaturated fatty acids (PUFAs) are essential and contribute to the elimination of cholesterol. The composition of vegetable oils also includes phosphatides, tocopherols, lipochromes, vitamins and other substances that give the oils color, taste and smell.

Most vegetable oils are extracted from the so-called oilseeds - sunflower, corn, olive, soybean, colza, rapeseed, hemp, sesame, flax, etc. Vegetable oils in most cases have liquid forms (with the exception of some oils of tropical plants, including palm oil). ), since the fatty acids that make up their basis are unsaturated and have low temperature melting. The pour point for liquid vegetable oils is usually below 0 C, while for solid oils it reaches 40 º FROM.

Vegetable oils are obtained by pressing and extracting, after which they are purified. According to the degree of purification, oils are divided into raw, unrefined and refined. In medical practice, oil emulsions are prepared from vegetable oils, they are part of ointments, liniments and suppositories.

Vegetable oils are useful because they improve blood circulation, increase the body's defenses and restore immunity. With their help, toxins and slags are removed.

Recently, physicians have taken into account the important role in lipid metabolism of the so-called polyunsaturated fatty acids omega-3 and omega-6. They are classified as indispensable biologically active substances and are sometimes called vitamin F (from the English fat - “fat”). The optimal ratio of omega-3 and omega-6 fatty acids in clinical nutrition should be 4:3.

Omega-3 polyunsaturated fatty acids gently lower blood pressure, have a positive effect on fat metabolism in patients with diabetes, coronary heart disease, atherosclerosis, and prevent the formation of thrombosis. The omega-6 PUFAs include linoleic, linolenic, arachidonic and gamma-linic acids, and most of them are found in vegetable oils. They have a positive effect on the immune system, improve cholesterol metabolism, and normalize the functional activity of cell membranes.

Vegetable fats are easily digested by the body. Unlike synthesized drugs, they act on the body more gently, which has a positive effect on the healing process.

Scientists recommend that women during menopause include vegetable oil rich in vitamin E as often as possible in the diet. It can reduce hot flashes and prevent dryness of the mucous membranes (including the genitals), which is so characteristic at this age.

American researchers from the National Institute of Gerontology claim that vitamin E (tocopherol), being an excellent natural antioxidant, prevents clogging of the body with oxidation products that lead to premature aging. To one degree or another, there is a lot of vitamin E in different types of vegetable oils, which means that all of them are able to stop impending old age. That is why they are often used in cosmetology as a massage tool. There are many types of vegetable oils, however, with common properties, each has its own specifics.

Sunflower oil contains the whole range of biologically active substances, as well as waxes. Of the fatty acids, palmitic, myristic, arachidic, oleic, linolenic, linoleic are found in it. Unrefined oil contains phospholipids, as evidenced by the sediment that forms over time at the bottom of the bottle. However, in medicine, purified (refined) oil, rich in vitamin E, is more often used. Sunflower oil helps with many diseases, including atherosclerosis, headaches, coughs, wounds, rheumatism, and inflammation. It is used when chronic diseases gastrointestinal tract and women's ailments.

Corn oil. Unlike other vegetable oils, corn oil contains much more fatty acids that are beneficial to the body.

In addition, it contains many other valuable substances that reduce cholesterol levels in the blood, cleanse the walls of blood vessels, and give them elasticity. Contains a number of important vitamins - B, PP, provitamin A, and vitamin K - a substance that reduces blood clotting.

Corn oil is widely used in cosmetology: to improve the condition of the skin, eliminate roughness and cracks on the lips, preserve and strengthen hair.

There is even more vitamin E in corn oil than in olive oil. This vitamin revitalizes cells, rejuvenates and heals them, which means it preserves youth, beauty and health. Tocopherol is a natural antioxidant, and therefore neutralizes free radicals in the body, leading to premature aging and cancer. Corn oil helps with abdominal pain, inhibits fermentation processes in the intestines, relaxes the tone of the smooth muscles of the gallbladder. It is widely used externally - for bruises, fractures, for the treatment of burns, skin diseases.

Olive oil obtained from the pulp of the fruit of the olive tree. In ancient medical books it was called Provencal. The oil of the first pomace is considered especially effective when the fruits are pressed without heating. Olive oil is high in vitamin E, the vitamin of eternal youth. It contains a lot of unsaturated fatty acids that successfully fight cholesterol, reducing its content in the blood and delaying the development of atherosclerotic processes. In addition, it is very rich in oleic acid (up to 80%). It is this acid that is most abundant in human fat cells, and therefore it is very necessary for us. It also contains, albeit not very much (about 7%), linoleic acid and saturated fatty acids (up to 10%).

The main advantage of olive oil is that it is perfectly absorbed by the body, it has more pronounced healing properties. That is why it is used more often than other vegetable oils in medicine and pharmaceuticals. Olive oil is an excellent preventive and therapeutic agent for atherosclerosis. It not only prevents the formation of atherosclerotic plaques in the blood vessels, but is also capable of destroying those dangerous deposits that have already formed.

It is known that the inhabitants of the Mediterranean, who generously season their every meal with olive oil, maintain health and youth for a long time, and do not complain about their hearts. Therefore, even in the last century, doctors prescribed 1 tbsp. a spoonful of olive oil on an empty stomach as a choleretic and mild laxative.

Olive oil is an excellent dietary product, it has a mild effect on the entire digestive system, but especially on the intestines, where fats are absorbed.

Olive oil helps with chronic liver diseases. Today it has been scientifically proven that the "Provencal king" (as this oil is sometimes called) contributes to the normalization of fat metabolism. It is recommended after resection of the gallbladder. Olive oil has the ability to dilate the bile ducts, so it is used to remove kidney stones. It is used to treat headaches, gastrointestinal diseases, relieve pain in the liver, it is used for colds, the treatment of conjunctivitis, erysipelas, urticaria, folliculosis, wounds, eczema, etc.

The ancient Greeks were right to anoint their bodies with olive oil, a procedure that is now proven to protect against skin cancer.

Scientists suggest that the antioxidants contained in olive oil neutralize free radicals that appear under the influence of ultraviolet radiation and damage the DNA of skin cells.

In cosmetics, olive oil is used as part of skin care products, especially for dry, irritated, flaky and aging skin. As one of the most widely available oils, it is often added as a base oil for massage blends.

Wheat germ oil It is extracted from freshly ground germinated grains of cereals and is considered a natural pantry of the most valuable biologically active substances. It is dark, fragrant, sticky, contains fatty acids, phytosteroids and unsaponifiable fats. It contains more than 10 essential vitamins - A, P, PP, group B and the highest content of vitamin E.

Tocopherol and trace element selenium neutralize the harmful effects of free radicals and prevent aging. In order not to destroy the valuable active substances of the germ, such oil cannot be subjected to heat treatment. It is more expensive than regular vegetable oil, but much healthier. Thick oil helps to improve peripheral circulation and the rapid healing of burns. It is useful to rub it into the chest and abdomen to prevent stretch marks on the skin during and after pregnancy.

Cedar oil- nut kernel oil Siberian cedar obtained by cold pressing. This oil has not only nutritional value, it is widely used in folk medicine for the treatment of colds, tuberculosis, diseases of the gastrointestinal tract, as well as for kidney diseases, nervous disorders. Inside, cedar oil is used for stomach ulcers, duodenal ulcers, gastritis, high acidity, as well as to improve the functioning of the cardiovascular system, gradual normalization blood pressure, lowering the level of cholesterol in the blood, a balanced metabolism in the body. In folk medicine, I use pine nut oil for frostbite and burns.

Coconut oil hemp oil Sesame oil Linseed oil Almond oil Sea buckthorn oil Olive oil Sunflower oil Milk thistle oil camelina oil Soybean oil pumpkin seed oil Black cumin oil

The benefits of vegetable oil

Fats play an important role in the life of the body, they are the main structural components of cell membranes, serve as the main source of energy, form a reserve of energy material, and protect internal organs from hypothermia. When the body is dehydrated, adipose tissue serves as internal source water.

Natural unrefined vegetable oil of the first cold pressing has unique beneficial properties. All valuable biologically active substances are preserved in cold-pressed vegetable oils: polyunsaturated and monounsaturated fatty acids. Vegetable oil is used not only for food and cosmetic purposes, but also for the treatment and prevention of various diseases.

Vegetable oil enriches our diet with valuable unsaturated fatty acids that cannot be synthesized in our body, without which the formation of new cells and the normal functioning of the nervous, immune, reproductive and cardiovascular systems is impossible. Many vegetable oils are rich in tocopherols (vitamin E), natural antioxidants that are involved in the processes of cell renewal and regeneration, heal and rejuvenate the body.

Vegetable oil supplies us with energy, nourishes brain cells, maintains the strength and elasticity of blood vessels, improves blood composition, prevents the formation of blood clots and atherosclerotic plaques, prevents the development of cancer cells, activates smooth muscle fibers and protects the gastric mucosa, stimulates the formation and separation of bile, improves hormonal background, reduces inflammation, cleanses the body of toxins and toxins, relieves constipation, improves skin condition, strengthens teeth, hair and nails.

Of particular value is the polyunsaturated linolenic acid Omega-3, which enters our body with food less and less. Most people's diet consists of saturated fatty acids, which increase blood cholesterol levels. The consumption of linolenic acid has a positive effect on human health. Omega-3 has a beneficial effect on atherosclerosis, type 2 diabetes mellitus, arterial hypertension, obesity, chronic allergic and inflammatory diseases, Alzheimer's disease, reduces the risk of myocardial infarction, stroke, some cancers, prevents the development of cardiac arrhythmias and dysbacteriosis. Essential linolenic acid is necessary for the growth and proper development of the brain in children, the organ of vision, the gonads, kidneys, skin, hair and nails.

Many websites often report that oils contain many vitamins and minerals, but this is not true, since oil is a fat and main value are unsaturated fatty acids. Do not confuse oil with the crops from which the oil is pressed. The main vitamin found in some oils is vitamin E, other vitamins may be present, but in very small quantities.

Comparative table of vegetable oils on the content of Omega-3, Omega-6, Omega-9 and vitamin E per 100 g of oil

Vitamin E	mg	Omega 3	%	Omega 6	%	Omega 9	%
Cedar oil	55	Linseed oil	53.3	grape seed oil	69.6	Sunflower oil	82.6
Sunflower oil	41.08	camelina oil	38	Milk thistle oil	62	Olive oil	71.2
camelina oil	40	hemp oil	21.5	walnut oil	52.9	Almond oil	69.4
Almond oil	39.2	pumpkin seed oil	14	Cedar oil	46.2	Peanut butter	44.8
grape seed oil	28.8	walnut oil	10.4	Black cumin oil	42.7	Sesame oil	39.3
Peanut butter	15.6	Mustard oil	5.8	Sesame oil	41.3	Cocoa oil	32.6
Olive oil	14.35	Soybean oil	5.1	pumpkin seed oil	39	pumpkin seed oil	32
Soybean oil	8.18	Black cumin oil	1	Peanut butter	32	Cedar oil	25.2

Cold pressed vegetable oil

Production of medicinal vegetable oil

Natural vegetable oil is a chemically active substance that interacts with air, light and metal. In the process of such interaction, many useful substances are destroyed in the oil. Ideally, the first cold-pressed oil should not come into contact with metal, immediately after pressing it should be placed in a glass dish and protected from sunlight, otherwise it will become ordinary edible oil.

Press for cold pressing oak oil

How to use vegetable oil

Vegetable oils are high in calories, so any vegetable oil should not be consumed in large quantities. Enough 1-2 tablespoons of oil daily or several times a week.

Most unrefined vegetable oils cannot be used for frying. For frying, use ghee, as well as unrefined sunflower oil.

Why you can fry in cold-pressed sunflower oil

Where did the slogans about not using cold-pressed sunflower oil for frying come from? After all, this is an advertising campaign for refined sunflower oil! And all because it is much cheaper and faster to produce refined oil than unrefined oil. Think about it, before there were no technologies for the production of refined oil, and our grandmothers used natural sunflower oil with a smell. And refined oil is a surrogate in which, after so many stages of processing, nothing useful for the body remains. In addition, it is produced using petroleum products, which are not completely removed during oil refining, and we use them together with oil. Eating refined sunflower oil is bad for your health!

If you want to fry something, then use cold-pressed sunflower oil. The downside is that when heated, many useful substances are lost and some may not like that the products are saturated with the smell of sunflower oil. But it is better to use unrefined oil than refined refined oil that is harmful to health.

Of course, the best oil for frying is ghee. You can also fry in coconut, olive, soy, mustard oils. For example, Italians fry everything in extra virgin olive oil. The main thing is not to heat the oil to 100 ° C. It is enough to heat it up until the first bubbles appear.

The three enemies of all vegetable oils are light, heat and air, which increase the oxidation process, so do not store the oil on the windowsill, near the stove, or in an open bottle.

How to store vegetable oil

The three enemies of all vegetable oils are light, heat and air.

Try to buy vegetable oils in small glass bottles, as after opening and contact with air, the shelf life of the oils decreases. Cold pressed oil is recommended to be used within 1-4 months.

It is good to store the oil in a container made of food steel, since during such storage the oil is protected from light.

Introduce different oils into your diet so that you do not use the same oil for a long time, but stick to a varied diet.

To get the maximum benefit from the use of vegetable oils, it is worth buying unrefined oils obtained by cold pressing. The maximum of natural vitamins and microelements is contained only in cold-pressed oil.

The vitamins listed on the package in refined oil are of synthetic origin; they enrich the oil already purified from impurities.

Most unrefined vegetable oils are not intended for frying. Add vegetable oil to ready meals.

How to choose vegetable oil

When buying vegetable oil, read the label carefully.

First of all, when buying vegetable oil, pay attention to the shelf life of the oil - the smaller it is, the more natural the oil is.

Manufacturers often write vociferous statements to advertise their product and get the attention of buyers.

It’s good if the label has the “PCT” icon or the phrase “Technical regulations for oil and fat products”. It is even better if the oil is certified in accordance with the requirements of the international quality standard ISO 9001. This proves that the product has passed the certification procedure and meets safety and quality standards, including the content of pesticides, heavy metals and other environmental indicators. And the phrases “Natural”, “Increased environmental cleanliness”, “Obtained in an environmentally friendly way” and similar expressions do not mean anything. In our country, the law allows such statements to be written on the label.

The phrase “Oil without preservatives and dyes”, which is popular in our time, can be written on the label. Vegetable oils usually do not have artificial colors or preservatives added, as most are water-soluble and do not mix with the oil. Therefore, this phrase applies to all oils and has no meaning. The same applies to B vitamins. They are water-soluble and cannot be contained in pure vegetable fat.

Very often, manufacturers write on the label "Does not contain cholesterol." The fact is that there is no cholesterol in any vegetable oil, since this substance is synthesized only in the body of animals and humans. So this is another publicity stunt. Plant oils contain phytosterols.

It is often written on refined oil that it contains fat-soluble vitamins A or E. This is a pure lie, since there are no natural fat-soluble vitamins in refined oil - they, like most other useful substances, are removed during the refining process.

• The sediment formed during storage of cold-pressed oil is not harmful to health and consists of minerals and phospholipids useful for the body.
• Rancid-tasting vegetable oils are not suitable for human consumption, except for some naturally bitter oils such as olive or linseed. Oils that have undergone oxidation contain toxic compounds that can cause numerous diseases.
• Do not use in food oils that have expired.
• Since salt does not dissolve in vegetable oil, before filling with oil a salad of fresh vegetables and herbs, the dish is first salted, waiting for the vegetables to give juice, and only then poured with oil.

Contraindications

Despite the many beneficial properties of vegetable oils, people with:

• stones in the biliary tract and gallbladder, as oils can cause the stones to move and block the ducts;
• violations of the separation of bile;
• recent removal of the gallbladder;
• diarrhea of ​​any origin, as oils have a laxative effect;
• hepatocellular insufficiency observed in cirrhosis and hepatitis.

Nevertheless, even in these cases, you should not completely eliminate vegetable oil from the diet, you should only limit its daily consumption. A complete rejection of oils can cause serious hormonal disorders, disorders nervous systems s, hypovitaminosis and other malfunctions of the body.

Everyone knows that you can’t spoil porridge with butter, but there is no consensus on which product is better. For most, taste preferences usually lean towards, however, many are wary of cholesterol and other dangers of animal substances. Let's try to figure out which vegetable oil is best not to spoil the porridge, if there are almost four dozen of its types.

Any vegetable oil comes from plants - this is understandable. But as for the parts of plants from which it is extracted, not everything is so simple.

It can be obtained from seeds, and from the pulp of fruits, and from seeds, and from nut kernels, and from roots, and from other parts, when it comes to oilseeds.

This is the most common way to get them.

Moreover, not only oilseeds such as sunflower are suitable for this, but also those that are poorly associated with any oil, such as tea, carrot or cotton seeds.

Of the oilseeds cultivated only for seeds, from which vegetable fats are then extracted, the best known are:

• sunflower;
• rape;
• colza;
• safflower;
• castor beans;
• camelina;
• railing;
• lallemancy.

This more common type differs from the previous one not only in its liquid consistency, but also in the presence of unsaturated fatty acids.

In addition, there are monounsaturated acids in the product from olives and peanuts. Polyunsaturated acids are present in vegetable fats from such plants:

• sunflower;
• rapeseed;
• sesame;
• cotton
• corn.

According to the ability to form a film when dried

The chemical composition of vegetable fats also affects their properties, such as the ability to dry out when applied to any surface, forming a film, or to remain in a liquid state without forming a film.

drying out

Drying species, which have in their composition mainly linolenic acid glycerides with three double bonds and form a dense film, include vegetable oils obtained from:

• poppy;
• evening primroses;
• railings;
• hemp.

This type of oil is distinguished by the presence of the same glycerides as the previous one, but with only two double bonds, and is capable of creating a soft film.
It is made from seeds:

• sunflower;
• sesame;
• corn;
• mustard;
• cotton
• safflower;
• grape seeds.

This species does not form any film and contains hydroxoleic and oleic acid glycerides with one double bond. It comes from:

• peanuts
• olives
• peach
• almonds;
• hazelnut;
• avocado;
• apricot.

What are they made of and what are

How diverse are the raw materials from which vegetable fats are obtained, their chemical composition, properties and applications are just as diverse.

Most often, vegetable oil is obtained from:

• sunflower;
• olives
• argan;
• grape seeds;
• mustard seeds;
• hemp;
• corn;
• sesame;
• flax;
• sea ​​buckthorn;
• nuts;
• oil palm;
• wheat germ;
• rapeseed;
• camelina;
• cotton.

This most common and sought-after vegetable oil, among other things, contains valuable, which is ten times more than that of its main competitor - olive oil. In addition, it is saturated, has in its composition, and.

It contains a solid concentration of omega-6 polyunsaturated fatty acids and many other valuable substances for the human body.
It optimizes the activity of the cardiovascular and genitourinary systems, normalizes the gastrointestinal tract, and also gives a healthy look to the hair and skin.

Unrefined is perfect for adding to salads and other dishes, and refined is actively used in frying and stewing, in the manufacture of pastries. Mayonnaise, margarine, canned food and sauces are successfully produced on its basis.

This main component of the famous Mediterranean diet contains many fat-soluble vitamins, a solid amount of oleic acid, unsaturated acids and much more that contributes to human health.
Benefits of olive oil:

• is a proven preventive measure against cardiovascular diseases;
• cleanses blood vessels of bad cholesterol;
• normalizes the digestive system, digesting much better than all other vegetable fats;
• effectively fights excess weight.

It is widely used to improve the taste of salads, sauces and other dishes. Since, when heated, it does not emit toxic and carcinogenic substances, it is the best remedy when hot. It is actively used in the cosmetic and pharmacological fields.

This increasingly popular product contains, in addition to a solid amount of omega-6 and omega-9 unsaturated fatty acids, a large set of vitamins, polyphenols, stearins and tocopherols.

This allows it to act as an effective antioxidant, anti-inflammatory and anti-allergic agent. The use of oil is recommended for:

• hypertension,
• thrombosis,
• varicose veins
• atherosclerosis,
• coronary disease hearts.

It is widely used for cosmetic purposes and as an excellent food product.

The content of linoleic acid is especially high in this product, which reaches 76%. It also contains a lot of vitamin E, as well as B vitamins, micro and macro elements, phytoncides, antioxidants - such as, for example, proanthocyanidin, which inhibits cell regeneration.

It has a positive effect on the activity of the liver, kidneys and cardiovascular system.

Grape oil is ideal for frying, because even at high temperatures it does not change its taste or smell and does not emit toxic substances. It is very popular as an additive in home canning.

Of all vegetable fats, this one has the lowest acid level. It is abundantly saturated with vitamin E, as well as A, D, K, PP and almost all representatives of the B group.

Mustard oil, due to the presence of phytoncides, is a powerful bactericidal and anti-inflammatory agent, a real natural antibiotic. It also noticeably stabilizes the activity of the digestive system and purifies the blood.

It is actively used in the baking industry; it is well suited for dressing salads, allowing them to keep fresh for a long time, as well as for canning, frying pancakes and the like.

It is able to actively supply the human body with fatty polyunsaturated acids, antioxidants, phytosterols, amino acids, vitamins A, E, K and many components from the B vitamin group, chlorophyll.

Important!Nutritionists believe that any adult healthy person should consume vegetable oil in an amount of approximately 30 grams daily.

Hemp oil consumption:

• helps to prevent cardiovascular diseases;
• prevents early skin aging;
• contributes to the normal course of pregnancy;
• stimulates metabolism;
• activates the hematopoietic system;
• optimizes the activity of the respiratory system.

In addition to medicinal purposes, this product is actively used in the cosmetic field - for example, to give hair shine and splendor.

Before the advent of sunflower oil, hempseed oil was the most commonly used, so it can still be used for food in the same way as sunflower oil.

Corn oil is a very valuable product with a whole palette of useful substances.

It contains saturated and unsaturated fatty acids, a complex of vitamins, among which E, K3, and provitamin A stand out.

Thanks to them, the product has the following medicinal and dietary properties:

• antispasmodic and anti-inflammatory action;
• establishment of cholesterol metabolism;
• ensuring the fruitful work of the cardiovascular and nervous systems, brain activity;
• strengthening immunity.

Due to the ability not to foam or burn during frying, this oil is actively used in cooking. It is also used as an additive in salads and other dishes, in the baking industry, in the manufacture of children's and dietary foods.

Against the background of other vegetable fats, it is distinguished by a high content of calcium, but loses to them in terms of vitamins A and E. It contains an effective antioxidant squalene and omega-6 fatty acids.

Sesame oil is able to maintain the digestive, cardiovascular and nervous systems, as well as brain activity in optimal condition, ensure the normal functioning of the female reproductive and endocrine systems.

Did you know?Archaeological excavations indicate that a person guessed to get oil from flax seeds and use it for food and medicinal purposes as early as six thousand years ago.

Intensively used in the confectionery industry, for the preparation of Asian and Indian dishes. Not suitable for use during frying, but is used as an additive to salads and other ready meals.

It is the leader among other vegetable counterparts in the possession of unsaturated fatty acids, ahead of the famous fish oil in this twice, and also has a good concentration of omega-6 fatty acids.

Has the ability to:

• effectively strengthen the immune system;
• normalize metabolism;
• stabilize the activity of the digestive system;
• optimize cholesterol metabolism;
• protect nerve cells from destruction;
• activate brain activity.

It is not suitable for frying, but it is great for vinaigrettes, sauerkraut, salads and other prepared dishes, as well as for baking.

Its orange color indicates a high concentration of carotenoids in it - provitamin A. It is also saturated with many vitamins from the B group, vitamins C, E and K, abounds in macro and microelements in the form of, and others.

With the help of this oil, immunity is strengthened, blood clotting is improved, osteoporosis and kidney diseases are prevented.

In addition to its medicinal uses, it is also used in cooking to improve the taste of salads and other prepared dishes. It is not suitable for frying.

It refers to all vegetable oils that are obtained from the kernels of various nuts.

It is characterized by a high concentration of various vitamins, among which almost all of the B group are present, as well as vitamins E, PP, D, F, K, C. It also contains over a dozen - and.

The use of this remedy is indicated primarily for people suffering from cardiovascular diseases, diabetes, having problems with the thyroid gland, lungs, kidneys and liver. It is very effective in the fight against bad cholesterol and in activating the tone of the body.

Due to the rather high price, it is little used in cooking. It is mainly used for medicinal, pharmacological and cosmetic purposes.

This product, consisting mostly of saturated fatty acids, is considered one of the most useless vegetable fats for promoting human health. But in small quantities, the presence of vitamins A and E, squalene and omega-6 acids is still observed.

It has some antioxidant qualities and may support healthy hair and skin.

It is very actively used in the food industry, but in home cooking it can be used exclusively for frying.

An extremely useful oil for the human body, containing almost all the most important vitamins.

In terms of the presence of vitamin E, it surpasses all known natural sources: its 100 g contains up to 400 mg of tocopherol.

It also contains:

• about a dozen different nucleic acids;
• erucic, oleic, myristic acids;
• glycolipids and phospholipids.

Its regular use:

• protects the cardiovascular system from the harmful effects of free radicals;
• fights various kinds of inflammatory processes;
• optimizes the activity of the nervous system;
• useful for improving vision, for healthy joints, bones and teeth.

It also serves as one of the best prophylactic agents that prevent the development of stroke, atherosclerosis, hypertension, heart attack, varicose veins, thrombophlebitis, hemorrhoids, anemia, and diabetes mellitus.

This oil is taken directly orally for therapeutic and prophylactic purposes, and also serves as an excellent addition to salads, cereals, confectionery and bakery products.

Rapeseed oil is so similar to olive oil in terms of its condition that this plant was even called the “northern olive”. Its main useful components are expressed in fatty acids in the form of omega-3, omega-6 and.

This product is extremely saturated with vitamins A, B, D and E, as well as macro- and microelements, phospholipids.

This set of healing nutrients:

• contributes to the optimization of metabolic processes in the human body;
• acts as an active antioxidant;
• manifests itself in accelerating the healing of ulcers and wounds;
• is a valuable component in baby food products.

In addition to the treatment and prevention sphere, it is very much appreciated in cosmetology, serving as an important part of face and hair masks.

In the household, refined rapeseed oil is great for frying and stewing, while unrefined rapeseed oil is a good addition to salads and other dishes.

It is not extracted from camelina mushrooms at all, but from the seeds of the camelina plant, which are rich in all the main types of vitamins, minerals (especially magnesium), amino acids, antioxidants, chlorophyll, phospholipids, omega-3 and omega-6 polyunsaturated fatty acids, as well as monounsaturated oleic omega-9 acid.

This oil is capable of:

• normalize hormonal levels;
• strengthen the immune system;
• increase muscle tone;
• optimize the activity of the cardiovascular and reproductive systems.

It has also proven to be an effective wound healing, anti-inflammatory, bactericidal agent. The presence of phospholipids in it positively affects the vital activity of the liver.
Not only for therapeutic and prophylactic, but also for cosmetic purposes, camelina oil has shown itself with better side. It is actively used for skin rejuvenation, in aromatherapy, in hair masks.

In the kitchen, it is also in great demand as a dressing for salads, vinaigrettes, sauerkraut, and various cereals.

It is significantly superior to other oils in terms of usefulness, since it has a truly unique set of vitamins, trace elements, well-balanced fatty acids, phytosterols.

It is especially distinguished by the content of tocopherol, that is, vitamin E, which is almost twice as much in it as in sunflower oil, and almost ten times more than in olive oil.
High nutrient saturation allows it to:

• actively resist the occurrence of a heart attack, heart failure;
• fight cancer problems
• normalize blood cholesterol levels;
• optimize the sexual functions of men;
• improve the activity of the gastrointestinal tract;
• activate brain activity.

It is very actively used in cosmetology, where it has a beneficial effect on the skin and hair.

In cooking, an unrefined product is used for salads and other ready-made dishes, while a refined product is used for frying and stewing foods, for all kinds of pastries.

It not only contains all the essential fatty acids - they are there in almost ideal proportions to improve human health. It is also rich in essential vitamins and minerals, contains phytosterols.
The high content of vitamin E allows this oil to act as an effective antioxidant, which:

• strengthens the immune and nervous systems;
• prevents premature aging;
• raises the general tone of the body.

The presence of fatty acids determines its ability to:

• fight inflammatory processes, dermatitis, allergies;
• help with diabetes
• speed up the healing of burns.

The presence of phytosterols helps to remove bad cholesterol from the body, inhibits the occurrence of atherosclerosis, heart attack and stroke.

It is great for the confectionery industry, is an indispensable ingredient of the famous Central Asian pilaf, and is used in the cosmetic field. High-quality drying oil is obtained from unrefined cottonseed oil.

No matter what food edible vegetable oil is made from, when used wisely in moderate doses, it can bring tremendous benefits. It strengthens the health of a person, gives him strength, improves appearance and adds bright, incomparable colors to the palette of food tastes.

Fats of plant origin play an important role in the nutrition of a person. Exist different kinds oils according to the feedstock, technological processes production and consistency. Consider what vegetable fats are, their quality indicators, and how they are classified.

According to the degree of purification, vegetable oils are classified into:

1. Unrefined - passed only mechanical cleaning. With this method, the beneficial properties of vegetable oils are preserved to the maximum, they acquire a taste and smell characteristic of the product from which they are obtained, and may have a sediment. This is the most useful vegetable oil;

2. Hydrated - cleaned with hot water spray. It is with a less pronounced odor, without sediment and not cloudy;

3. Refined - neutralized with alkali after mechanical cleaning. Such a product is transparent, with a weak taste and smell;

4. Deodorized - cleaned with hot steam under vacuum. This product is almost odorless, tasteless and colorless.

According to the method of pressing the oil, there are obtained:

When cold pressed - such oils have the greatest benefit for the body;

In hot pressing - when the raw material is heated before pressing, so that the oil contained in it is more liquid and subject to extraction in a larger volume;

During extraction - the raw material is processed with a solvent that extracts the oil. The solvent is further removed, but some small part of it may remain in the final product, which may be harmful to the body.

Classification of oils by consistency:

1. Solid, consisting of saturated fatty acids: coconut, cocoa butter, palm.

2. Liquid, consisting of unsaturated fatty acids:

With monounsaturated acids in the composition (olive, peanut);

With polyunsaturated fatty acids (sunflower, sesame, soybean, rapeseed, corn, cottonseed, etc.).

The properties of vegetable oil depend on the method of production and the degree of its processing during production. An unrefined cold-pressed product will bring more benefits to the body than a refined one obtained by extraction. The method of its production determines the quality indicators.

Which vegetable oil is better to buy for eating depends on its beneficial properties and application. Consider the types of vegetable oils according to the feedstock, their use and benefits for the body.

The table below will help the buyer to understand vegetable oils, their properties and proper application.

Table - Types of vegetable oil: composition, properties and proper use

Type of vegetable oil	Compound	Properties	Application
	Contains a lot of linoleic acid, lecithin, vitamins A, D, E, K and F (a complex of beneficial unsaturated fatty acids) and Omega-6 acids.	It has a positive effect on the work of the cardiac, genitourinary system, gastrointestinal tract. Improves the condition of the skin and hair.	It is used for dressing salads (unrefined), for frying and baking (refined). Also used in the production of margarines, sauces and mayonnaise, canned food.
	Contains a large number of oleic acid, as well as fat-soluble vitamins, unsaturated acids, a small amount of Omega-6 acids.	Prevents diseases of the cardiovascular system, lowers cholesterol. It has a good effect on digestion, because it is absorbed better than other vegetable oils. Helps reduce excess weight.	For dressing salads, sauces and frying. When heated, it does not form harmful carcinogens, like sunflower oil. It is used in pharmacology and cosmetology.
soybean	Contains lecithin, essential polyunsaturated fatty acids, trace elements, vitamins E, K and choline. Contains both Omega-3 and Omega-6 acids.	It is well absorbed by the body, strengthens the immune system, increases stress resistance, improves metabolism.	It is used for frying, in the manufacture of sauces, in food production and baby food.
corn	A source of saturated and unsaturated fatty acids (Omega-6), useful phosphatides, biologically active substances (membrane components) and tocopherol.	Regulates cholesterol metabolism, improves brain and heart function, relieves nervous tension.	It is used for stewing, frying over low heat, dressing salads.
Sesame	Contains a lot of calcium compared to other oils, but little vitamin E and A. Contains the powerful antioxidant squalene and Omega-6 fatty acids.	Useful for the digestive, cardiovascular, nervous systems, brain function. It has a positive effect on the endocrine and female reproductive systems.	Widely used in Indian and Asian cuisines, in production. Not suitable for frying, only for dressing ready meals.
	Contains a large amount of Omega-3 (more than in all other vegetable fats) and Omega-6 fatty acids.	Normalizes metabolic processes in the body, improves the functioning of the digestive system, strengthens the immune system.	For dressing ready meals, salads and cereals, not for frying.
Palm	It consists mainly of saturated fatty acids, contains a large amount of vitamin A, as well as E, phytosterols, lecithin, squalene, Omega-6 acids.	It has antioxidant properties, improves the condition of the skin and hair.	It is widely used in many branches of food production. Suitable only for frying, as it is in a semi-solid state when cold.
mustard	High content of biologically active substances: vitamins, polyunsaturated fatty acids, a small amount of Omega-3 and 6 acids, phytoncides, essential mustard oil.	It has bactericidal and wound-healing properties, improves the functioning of the digestive system and blood composition, and is useful for women and children.	For dressing salads, baking and frying, for conservation, as it oxidizes slowly.

In food laboratories, the assessment of the quality of vegetable oils includes a set of studies of organoleptic (taste, color, smell, transparency) and physico-chemical indicators (density, color, melting and pour point, determination of the acid number of vegetable oil, peroxide and iodine, mass fraction of moisture ).

For the average buyer, these complex laboratory tests are not available, so it is important to know some rules in order to buy high-quality vegetable oil.

1. Refined vegetable oil should be transparent, without visible impurities and sediment.

2. The color of the oil may vary from light to dark yellow and green, depending on the raw material and the degree of purification.

3. There should be no foreign smell and taste, only corresponding to the product.

4. Look at the manufacturing and expiration dates. You should not buy a product that has been on the shelf for a long time in the store, even if it has long term storage.

5. Good vegetable oil can't be cheap. But the high price does not guarantee anything. It is better to choose one manufacturer with a good quality product and always use it for food. A conscientious food supplier cares about the opinions of consumers.

6. The label must contain information on compliance with GOST for vegetable oil. The presence of quality management systems in production (international ISO standards, QMS) can also be indicated.

7. Read the label carefully. Often there is a falsification of vegetable oil: under the guise of sunflower they sell a mixture of other fats. The label must clearly indicate the type of oil and its grade, and not just the inscription "vegetable oil".

How to store vegetable oil

If you choose it in the store, it is worth remembering that the most useful will be unrefined. Which unrefined sunflower oil is better? Cold pressed. It is in such a product that has not undergone thermal and chemical treatment that vitamins and biologically active substances are better preserved. The benefit of unrefined sunflower oil is a large amount of phospholipids, antioxidants and beta-carotene.

Any vegetable oil is subject to oxidation in the light, so it must be stored in a dark place. The temperature is optimal 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 a metal one.

The shelf life of vegetable oil can be long - up to 2 years, provided that the temperature is observed and there is no light. An open bottle should be used within a month.

Vegetable oil: types, properties, benefits

Today appeared on store shelves a huge variety of identical bottles of vegetable oil, which are full of inscriptions "No cholesterol", "Rich in vitamin E" ... However, if you look closely, you can see that next to it is written in small letters: "frozen", "hydrated" ... But to the ignorant it is sometimes difficult for the buyer to figure out what all these terms mean, what is the use of this oil, will it smoke in a pan, which is better - sunflower, corn or olive ?!

So, according to experts, the most useful in vegetable oil - valuable fatty acids. However, almost every oil has all three of their types: saturated, mono- and polyunsaturated. The difference lies in the proportions.

For example, saturated acids we need a small amount. And their excess is fraught with a violation of fat and cholesterol metabolism and, as a result, the risk of atherosclerosis and coronary heart disease. Remember that there are a lot of them in peanut, palm, coconut oil.

Whereas unsaturated fatty acids, on the contrary, are very useful and regulate metabolic processes in the body. Today, there is a lot of talk about the benefits of polyunsaturated acids - linoleic (omega-6) and alpha-linoleic (omega-3). However, according to the latest data, they not only prevent the deposition of atherosclerotic plaques on the walls of blood vessels, but also contribute to the destruction of those that already exist. At the same time, these acids are indispensable, the body cannot produce them on its own and can only get them from food. And one of the main sources of these acids is vegetable oil.

Following the old traditions, we mainly use oils sunflower, sesame, corn, rich in omega-6 acid, ignoring linseed, rapeseed, walnut oil, where there are a lot of omega-3 acids. But, according to doctors, such a bias causes many health problems. That is why you should not be limited to one type of oil. At the same time, one should not forget that along with polyunsaturated acids, monounsaturated acids must be supplied to the body, otherwise the level of "good" cholesterol, from which cell membranes are built, will decrease in the blood.

Besides, the usefulness of the oil depends not only on the feedstock. This question determines a lot pressing and cleaning method. Despite the fact that vitamin E, which manufacturers love to write about, is quite stable, the less heat treatment, the more it is retained in the product.

At the same time, scientists note that the liveliest oil containing a maximum of biologically active substances - what is obtained by the method cold pressing. On the labels of such oils, they usually write like this - "first pressing / cold press". The fact is that such oil is only filtered to get rid of mechanical impurities.

Cannot stand light and smokes in a frying pan delicate oil, that is, one that contains a very large amount of polyunsaturated acids. However, there is an alternative method - extraction; it uses organic solvents. According to experts, such oil goes through more than one stage of purification before it hits the counter, and most of the valuable components are lost in the process.

In order to increase shelf life, unrefined oil can neutralize (act with alkali). In the event that it was treated with hot water, the label says "hydrated". While the taste of this oil is not so bright, the color is less saturated, some of the nutrients are lost. On the other hand, both heavy metals and pesticides that may have been contained in the feedstock are removed.

In its turn refined oil impersonal: colorless and almost odorless. And if at the same time it was also deodorized, you can be sure that with the relative safety of fatty acids, there are practically no vitamins and other valuable substances in it.

Another important point: inscription "frozen out" means that from the product removed the waxes. Therefore, at low temperatures (in the refrigerator), the oil becomes cloudy and does not look very appetizing. However, it can be both refined and unrefined. Moreover, unrefined oil, with all its advantages, is not suitable for frying - it burns and smokes. On the other hand, not everything is simple with refined oil either. It all depends on the ratio of poly- and monounsaturated acids. According to experts, the more "poly"(sesame, soy, safflower), the worse the oil tolerates heat. As a result, ideally, you need to fry in rapeseed, sunflower, and best of all - in olive oil.

Vegetable oils are rich phosphatides (lecithin, which regulates the content of cholesterol in the body and promotes the accumulation of proteins), sterols (inhibit the absorption of cholesterol from the intestines), as well as group E vitamins (tocopherols).

Assortment of vegetable oils

In cooking, a large number of vegetable oils are used. Vegetable oil is produced from the seeds of oil crops. Each crop produces its own type of oil, for example: sunflower, corn, olive, rapeseed, etc.

Just a few years ago the chefs had a rather modest choice of vegetable oils. Sunflower, olive, soybean, peanut, corn, buckwheat, rapeseed and perhaps even sesame. At the same time, in order to collect the entire oil collection on the kitchen shelf, it was necessary to show miracles of detective work. Today, however, a line of rare oils is also not in every store you meet, but it is still much easier to compose it. And even significantly diversify due to such exotics as oils from almonds, grape seeds, macadamia or rice bran.

Of course, such a variety cannot but rejoice, because culinary horizons are significantly expanding, the possibility of experimentation, the palette of taste of even familiar dishes is enriched. But on the other hand, it is far from always clear how exactly one or another oil can and should be used in order to fully reveal its potential and, in the end, not be disappointed in its acquisition. Otherwise, an exotic product runs the risk of becoming an exhibit of a museum of unnecessary expensive purchases.

Consider the most famous vegetable oils ...

Sunflower oil

Sunflower oil, which is the most common and popular in Ukraine, has the highest vitamin value. Since the beginning of the 19th century, sunflower oil has become a national product. In pre-revolutionary times, butter was consumed only on holidays, and on weekdays vegetable oils were used (along with sunflower oil, mustard, linseed, and hemp oils were also used).

The wide distribution of sunflower oil was facilitated by its recognition by the church lean product. By the way, modern nutritionists are entirely in solidarity with the church. After all, vegetable oils are the most important sources of polyunsaturated fatty acids (linoleic and linolenic), which are not synthesized in the body, but come only with food; they regulate important life processes of the body, and they are the best allies in the fight against atherosclerosis, the most common cause of cardiovascular diseases and cerebrovascular accidents. So not only for diet therapy, but also for normal everyday nutrition, sunflower oil is more suitable.

Sunflower oil is one of the most important vegetable oils, which has gained great economic importance. It is used both directly in food and for the production of margarine, cooking fats, in soap making and the paint and varnish industry. Sunflower oil is part of various medical preparations (for example, sea buckthorn oil is prepared on the basis of sunflower oil).

corn oil

Corn oil is the most useful of the oils available and familiar to us, which is obtained from corn germ. By chemical composition it is like a sunflower. This oil is golden yellow in color, transparent, odorless.

Only refined oil goes on sale.

Linoleic acid in it up to 50%. Scientists claim that it contains a particularly large amount of omega-6 acids and vitamin E. Corn oil contains unsaturated fatty acids and lecithin, has a stimulating, softening and nourishing effect.

The unsaturated fatty acids in this oil increase the body's resistance to infectious diseases and favor the elimination of excess cholesterol from the body. Due to its pronounced dietary properties, it finds wide application in the production of dietary products and baby food. Vitamin E helps to strengthen the immune and muscular system person. This vitamin is also called the "vitamin of youth" because it is an antioxidant and slows down the aging process in the body.

Corn oil is used in the baking industry, for the preparation of mayonnaise, for dressing salads and frying foods.

Especially good corn oil is suitable for frying and stewing meat, fish and vegetables, because it does not form carcinogens, does not foam and does not burn. It is not for nothing that restaurants all over the world use mainly corn oil for the thermal processing of food. It is also good to use it in potato and carrot salads and vegetable stews.

Olive (Provencal) oil

Olive oil is obtained by pressing the pulp of olives. The color of olive oil is light yellow with a greenish tint, the taste and smell are pleasant, but specific. At a temperature of about 0 ° degrees Celsius, the oil solidifies, when heated, it melts and becomes transparent. Olive oil contains less essential fatty acids and vitamin E than some other vegetable oils, but is good for the body's digestive system.

This oil has become widespread and famous in Europe thanks to the so-called "Mediterranean diet", the essence of which is to reduce the consumption of animal fats and replace them with vegetable ones. The best varieties olive oil is obtained by cold pressing (such oils are called "extra virgin"). In cooking, such oil is used as a salad oil and for cooking various dishes at a temperature not exceeding 180 ° C, since it decomposes at higher temperatures.

Today, there are countless options for dishes with olive oil. No wonder that all Mediterranean cuisine uses it as a basic component. Experts note that it gives a special "southern" taste to salads, pasta sauces, and chops.

Sea buckthorn oil

E It is an oily orange-red liquid with a characteristic odor and taste. Thanks to the use of non-traditional production technology, sea buckthorn oil is produced with a higher content of carotenoids, which increases the body's resistance to infectious diseases, increases the glycogen content in muscles, heart and liver, and contributes to the complex treatment of gastric and duodenal ulcers

Nut oils

To the category of exotic first of all, there are nut oils, which can be called flavoring oils. They are used in cooking in small quantities, as a flavoring additive to salads, sauces, pasta dishes, as well as in baked or stewed foods, pastries. They usually do not fry with such oils, since their taste qualities are destroyed at high temperatures, they are added mainly to ready-made dishes, just a few drops to add flavor, and dishes whose cooking temperature does not reach a critical degree (it is different for each type of oil).

In addition to the pleasant taste nut butters good for the health.

They contain almost no saturated fats, which are poorly absorbed by the body and increase the risk of developing cardiovascular diseases. Conversely, nut butters are rich in monosaturated fats, which help lower bad cholesterol levels. First of all, this applies to oils from almonds, hazelnuts, macadamia, pecans, pistachios.

Walnut oil is rich in polyunsaturated fats and omega-6 and omega-3 fatty acids, which thin the blood and thus prevent the formation of blood clots that cause strokes. In addition, almond and hazelnut oils, like sunflower oil, are rich in vitamin E.

However, for people who are allergic to nuts, such oils may be contraindicated, since not all oils can be removed from the allergic protein. This is especially true of cold-pressed nut oils.

Let us dwell in more detail on the varieties of nut oils.

• Peanut butter obtained from the fruit of the peanut (peanut). Unrefined peanut butter is red-brown in color, refined is straw yellow. Peanut oil is used for frying various foods, for salads, but it is especially suitable for making fragrant dough.

  Peanut butter comes in strong and weak flavors. The first is better to use in salads, and the slightly aromatic one is for stewing and frying using the stir-fry method. Peanut butter goes well with fried shrimp, fish, grilled pineapple chunks, and vanilla ice cream.
  

• Almond oil. Heat destroys the subtle aroma of almond oil, so it is best used to flavor cold salads, cooked vegetables, and pasta dishes. A few drops of almond oil can simply be applied to a piece of toasted bread - very tasty.
• Walnut oil. With a delicate aroma, it is one of the most expensive. It is used in salads, only it is better to combine it with olive oil. With this combination of oils, you can lubricate the bottom of the baking dishes, you will be amazed at the aroma of the finished products. The oil shows a wonderful taste when combined with sherry vinegar, try dressing it with a salad of fruits, toasted walnuts and cheese cubes. You can make a bread spread by mixing cream cheese with honey and a few drops of butter.

  Plus, it's high in omega-6s. Today it is added to gourmet sauces and dressings - egg, mustard, elegant salads with white meat and fresh garden berries, snacks with cheese and fruits and nut desserts. At the same time, it should be remembered that this type of oil does not tolerate high temperatures and quickly deteriorates.
  

• Hazelnut oil. It is just as aromatic as walnut oil and can be used in similar ways. Try drizzling it over sliced ​​fresh pears, a piece of brie cheese.
• Macadamia oil. Macadamia or macadamia nut oil has a more subtle flavor than the previous ones. It's perfect with fish and vegetables - just lightly drizzle or brush over the finished dish.
• Pistachio oil. A deep green oil and somewhat thick in consistency, pistachio oil has a delicious taste. The darker its color, the stronger the aroma it has. Ideal for salads and breads, excellent in pesto.
• Pecan oil. Same recommendations as for walnut oil.

It is clear that nut butters have the characteristic aroma of those nuts from which they are derived. This is very convenient in the sense that you can know in advance what taste and smell your dishes will get if you use one or another oil. If you want to enhance the flavor of baked goods that include hazelnuts, use hazelnut oil to grease a mold or baked goods.

As a rule, nut oils are sold in dark glass bottles or cans.

They should be stored in the refrigerator or in another dark and cool place. Close the lid tightly after each use to minimize contact with air.

Nut butters have one drawback- they spoil quickly, so carefully look at the release date and expiration date on the label.

Mustard oil

Mustard oil is extracted by pressing the seeds of mustard oil varieties - plants of the cruciferous family. The color of the oil is yellow, sometimes with a greenish tint. Contains relatively little linoleic acid. The specific taste and intense color of mustard oil limit the possibility of its use.

Culinary experts note that spicy (and not at all bitter!), Emphasizes the natural taste of vegetables. Especially tasty are fish and meat fried in this oil. However, it has antiseptic and bactericidal properties. For this quality, many nutritionists call it a ready-made medicine.

Sesame (sesame) oil

Sesame (sesame) oil is obtained from sesame seeds. The oil is almost odorless and has a pleasant taste. Sesame oil is a food product equivalent to other vegetable oils.

On the one hand, it contains practically no vitamins (it has no vitamin A and little vitamin E). On the other hand, in an excess of unsaturated fatty acids, phosphorus and calcium - excellent prevention osteoporosis.

The oil is used in confectionery, canning and other industries, as well as for technical purposes.

It should also be noted that light sesame oil is added to salads "with an oriental bias." Whereas, meat, chicken, rice, noodles and vegetables are fried in dark oil (from fried seeds).

Linseed oil

Linseed oil, obtained from flax seeds, belongs to the fast-drying oils. This ability is due to the high content of unsaturated fatty acids. Linseed oil is of great technical importance: quick-drying varnishes, paints and varnishes are produced from it. It is also eaten (refined), used in medicine (for example, as the basis for the preparation of ointments).

According to experts, it is the champion in the content of omega-3 acids with a score of 67% in the world ranking table. However, it quickly deteriorates from heat and light. In the event that you did not immediately appreciate the specific taste, try mixing it with crushed garlic and seasoning soups and cereals with a spicy mixture, pouring it over boiled potatoes, adding it to cottage cheese with herbs. Whereas a teaspoon of linseed oil at night acts as an excellent laxative.

Wheat germ vegetable oil

This type of vegetable oil is also added only to salads, it is just a storehouse of vitamins. Especially useful in winter and spring. But a lot of this oil should not be given to a child. Season them with salad every 2-3 days.

pumpkin seed oil

It is known that it contains a lot of omega-3 and omega-6 polyunsaturated acids, there are vitamins B, PP, C. It also does not tolerate high temperatures and light. And its slightly sweet taste is good in meat salads, they are seasoned with fish and vegetable soups, added to baking dough.

Grape seed oil

Today it is an excellent source of vitamin E (daily value - in one tablespoon!) And omega-6 acids. In addition, the light aroma of grapes does not clog, but, on the contrary, enhances other smells. That's why chefs fill them with green and fruit salads, add them to marinades. It should also be noted that it is resistant to high temperatures, does not smoke when frying.

Palm oil

Palm oil, which is obtained from the fruit of the oil palm, is the least valuable of all vegetable oils. It orange color, solid in consistency and externally reminiscent of pork fat, hardens at temperatures below 30°C. The pulp of the fruit contains up to 70% oil, rich in carotenoids and palmitic acid.

For cooking, it is used in a number of countries of the East, where, for religious reasons, pork fat is not used. In most countries, this product is used as a hardener for the preparation of soaps and candles, margarines, in culinary and confectionery industries. Palm oil is eaten only when heated - it is unsuitable for cooking cold dishes.

The modern food industry is firmly "addicted" to palm oil. Its advantages are high density (almost like butter) and the absence of trans-fatty acids in the composition. An important factor is the low cost of the oil palm product. Palm oil is quite suitable for food, but does not have any outstanding qualities, neither harmful nor beneficial.

Significantly different from the usual red palm oil obtained from the fruits of a special type of oil palm. Red palm oil contains many biologically active substances, for example, up to 500 milligrams of beta-carotene and up to 800 milligrams of tocopherol per kilogram of product. Red palm oil can be found in pharmacies.

Another palm product - palm kernel oil, it is given by the same plants as ordinary palm oil - oil palms. But they are produced not from the fruit shell, but from the seeds. Palm kernel oil has similar properties to coconut oil.

The presence of different types of palm oils on sale causes some confusion, because completely different products are hidden under similar names. So make no mistake in choosing.

Rapeseed oil

According to the composition of fats and acids, the most balanced oil is rapeseed oil, obtained from rape seeds. It is most widespread in Western and Central Europe, China, India and Canada. Rapeseed oil has a high content of erucic acid and therefore requires mandatory refining. It is used mainly in the soap, textile, leather industries, as well as for the production of drying oils. After refining and hydrogenation, the oil is used in the margarine industry. It is also produced for domestic use, but due to its specific taste, it is significantly inferior to sunflower.

For the "cores" that control the level of cholesterol in the blood, it is important that rapeseed oil contains up to 15% alpha-linolenic acid of the Omega-3 family.

In the trade, rapeseed oil can be found under the "name" of canola oil. In rapeseed oil, there is almost the same amount of oleic acid as in olive oil; in terms of the amount of linoleic acid, rapeseed oil “catches up” with sunflower oil.

Possessing the most balanced composition, rapeseed oil also has disadvantages. It quickly deteriorates, which is manifested in the appearance of a specific rancid taste. Therefore, buying rapeseed oil for future use is a bad idea. It is sometimes said that rapeseed oil smells like fish. This, in principle, harmless nuisance can manifest itself, and not in all varieties, when the oil is heated above 180 degrees.

Soybean oil

Soybean oil is obtained from soybeans. In the world production of vegetable oils, it occupies a major place. It has a straw-yellow color, a characteristic smell and taste. Soybean oil is used for food and as a raw material for the production of margarine. Only refined oil is used for food.

Scientists claim that its composition is similar to fish oil. Nevertheless, one of its most valuable elements is lecithin, which normalizes blood cholesterol levels. Traditionally used in Japanese and Chinese cuisine, it goes well with rice and oriental spices.

In the United States, soybean oil accounts for almost 4/5 of the oil market. Soybean oil is used in the same way as sunflower oil.

cottonseed oil

In Central Asia, cotton oil is popular, which is obtained from cotton seed. Unrefined cottonseed oil is a red-brown liquid with a peculiar odor and bitter taste; refined - straw yellow. Only refined oil is used for food, since unrefined cottonseed oil contains a poisonous substance - gossypol.

The chemical composition and properties of cottonseed oil depend on the variety of cotton, as well as on the area and conditions of its processing. Cottonseed oil is used mainly for the production of drying oil, while refined oil is used for food, for the production of canned food, margarine and cooking oils.

To remove the poisonous pigment contained in cotton seeds, the oil goes through many stages of purification. But when frying meat and vegetables in this oil, an appetizing crispy crust is obtained. Therefore, it is on it that a real Central Asian pilaf is prepared.

Rice bran oil

Rice oil is excellent for frying and deep-frying, the products cooked on it acquire a special pleasant aroma. Most Japanese restaurants already cook tempura with rice bran oil. French fries and chicken meat are just as good on it. Increasingly used in stir frying seafood, meats and vegetables, this oil adds flavor to foods but never overpowers their inherent flavor. Rice bran oil has an increased resistance to high temperatures compared to other oils, which makes it attractive for the described methods of cooking products. The oil contains a moderate amount of saturated fat and a small (compared to, for example, soybean oil) amount of linolenic acid, which makes it more resistant to oxidation.

truffle oil

Truffle oil is not obtained by pressing, like other types of oils, but by infusing truffles in olive or grape oil. Depending on the type of truffle, oil can be from white or black truffles, black truffle oil is more fragrant. A few drops of oil will give a special flavor to any salad or soup or sauce seasoned with it. Its use can only be limited by your imagination, but just remember that just a few drops are enough to flavor the dish and such an expensive oil, of course, is not suitable for frying. It is better to fry food in another oil, for example, olive oil, and at the end of cooking, add a drop of truffle oil to a hot dish.

For edible oils are also hemp, coconut, poppy oil, cocoa butter and some other oils.