Chinese food cooking pays attention to “salamander”, and a series of fried cooking is indispensable for edible oil, and the nutritional topics around edible oil are inseparable from “reconciliation, changing food”, “squeezing healthier”, “certain types of edible oils are easy to cause carcinogenic” Wait. Looking at the supermarket’s golden edible oil, rapeseed oil, peanut oil, sunflower seed oil, olive oil, beache oil, coconut oil … How to choose all kinds of products, how to choose edible oil? How to eat healthier? How long can it be stored? The reporter interviewed experts to answer one by one, so that you can avoid choosing and using the misunderstanding of edible oil.
Don’t be used by the big barrel promotion.
The reporter visited Wal -Mart and Baijia and other supermarkets and found that 5L or 5kg of large barrels of edible oil was mostly pushed by merchants, arranging promotional reductions or buying one gift. Supermarket salesperson said that the price of large barrel oils is cheaper than 500ml and 1L of small barrel oil, which is welcomed than consumers, and some will also hoard oil when discounted.
However, Xia Yanqiong, chief physician of the Nutrition Department of the Guangdong Maternal and Child Health Hospital, reminded consumers that if the daily oil consumption is small, try to buy small -supported products. Because the shelf life of the edible oil is 18 months, it is under the condition of avoiding light, coolness, sealing, and drying; in a warm and humid environment in South China, it is not easy to store after the edible oil is opened after opening. It is safer to finish eating internal consumption, and pay attention to tightening the bottle cap.
Some consumers believe that if the edible oil is sealed for a period of time, it is safe if there is no Hara flavor. However, in order to prevent mildew and other preservatives, such as preventing mildew and other preservatives in production, if the storage environment is not ideal after opening, it is difficult for ordinary consumers to judge consumption by observing or smelling only with the naked eye. Whether the oil has deteriorated.
No oil is perfect, no need to love a kind of oil
Olive oil is considered to be healthy oil by some consumers, without cholesterol and other “dangerous ingredients”, so olive oil is used in the process of cold, fried, and stir -fried.
As can be seen from the right table, olive oil, as a vegetable oil, is mainly characterized by high monocular unsaturated fatty acids and low saturated fatty acids. However, this characteristic is not unique to olive oil, and the oral oil, corn oil, etc. also contain a similar proportion. The advantages of “no cholesterol”, rapeseed oil, soybean oil, peanut oil and other common plant -based edible oils.
Dr. Xia said that the human body’s fatty acids are saturated fatty acids, monolithic fatty acids, and polyunsaturated fatty acids. The proportion of the three intake is 1: 1: 1. It can be seen from the table above that different oil nutrition compositions are different. No kind of oil is perfect. It should be replaced with edible oil categories and consumption. Such as replacement between soybean oil, rapeseed oil and tea seeds, and olive oil, a balanced three types of fatty acid intake; but replacement between corn oil and soybean oil, it is easy to intake a lot of unsaturated fatty acids, nor can it reach nutritional equilibrium the goal of.
In addition, because the existing blended oil has only corporate standards and does not have national standards, the quality of product quality on the market is large. Therefore, when consumers want to match edible oil, it is not recommended to use the edible blending oil directly.
Most vegetable oils are healthier than animal oil
The main difference between animal oil and vegetable oil is the content of unsaturated fatty acids. It is generally believed that animal oil saturated fatty acids have high content and high content of vegetable oil unsaturated fatty acids. Saturated fatty acids are the harm of cardiovascular and cerebrovascular, and unsaturated fatty acids are the protection factor of cardiovascular and cerebrovascular diseases.
Generally speaking, vegetable oils are healthier than animal oil, but this is not absolute. Such as coconut oil, palm oil, cocoa oil and other vegetable oils contain high saturated fatty acids; while fish oil is used as animal oil, but contains a lot of unsaturated fatty acids.
There is a sense of fat, and fat should be taken reasonably
Low -fat catering with less oil and oil -free is the current culinary trend. However, using edible oil during cooking can change the taste of food, adjust the color and aroma, enhance the taste and appetite, and increase satiety. At the same time, some edible oils also contain nutrients such as vitamin E.
And long -term low -fat diet does not necessarily make the body healthier. As one of the components of the body, fat is an important energy storage and energy supply substance in the body. When the human energy intake is too much and cannot be used, it is transformed into fat and stored; when the human body needs, enzymes in fat cells decompose fat and releases glycerin and fatty acids into the blood circulation, and together with the fat absorbed in food in food Catched for energy. In addition, fat also protects internal organs, promotes fat -soluble vitamin A and E absorption, and saves protein in the body.
Therefore, there is no need to talk about fat -color deformation, and it is necessary to reasonably consume a certain amount of fat. Under normal circumstances, the daily intake of adult edible oil is 25 ~ 30ml, and women and women during pregnancy are also 25 ~ 30ml. Babies from 7 ~ 12 months, the daily intake of consumption oil is 0 ~ 10ml, and the baby aged 1 ~ 2 years old is 0 ~ 15ml. The added supplementary food contains meat, fish, etc. Edible oil; if you add more food supplementary foods, you can add a certain amount of edible oil. Preschool children aged 2 to 3, 3, and 4 to 5 should be controlled at 10 ~ 20ml and 20 ~ 25ml of consumer oil daily. However, it should be paid to indirect ingested oils. People who like to eat nuts, peanuts, melon seeds and other nuts are easy to exceed the standard of fat intake.
There is risk of homemade edible oil
Some consumers are worried that the edible oils made by immersion contain harmful solvents, which is safer to suppress edible oil.
Dr. Xia pointed out that the immersion process uses the country’s hydrocarbon solvents specifically produced by oil processing. The main component is orthopedic alkane and belongs to food -grade solvents. Regardless of the squeezing method or the oil extracted from the immersion method, it is an unused “hair oil”. After discoloration, deodorization, and acid dehydration, the factory will not be issued after testing.
The home -made oil from the home stuffing machine is more difficult to remove raw materials such as peanuts that produce romancin, and it is not possible to perform safety testing of romancin and heavy metal content, which is more harmful.
■ New Express reporter Chen Sitao