Thứ Năm, 9 tháng 5, 2013

Benefits of vegetable oil compared with apricots


Oil and grease (referred to as fat) is 1 of 3 major food groups provide energy and nutrients for the human body in everyday life.

Oil provides maximum power for every 100 grams of fat provides 900kilocalories, 2.25 times higher than protein and carbohydrates. Fat is the human body with food in the form of direct availability of food such as meat, fish, eggs, milk, cheese, peanuts, sesame seeds, cashew nuts ..., or in the form of oil to dream fried, fried, spicy ..., or in the form of foodstuff processing technology, such as milk, yogurt, ice cream, canned food, instant noodles, candies ..., Vegetable oil also supplies abundant supply of vitamin A, D and E and vitamin K dissolve very well be very important for the growth of children.

Nowadays, people are dining out needs a lot of attention to how the food to be healthy. Therefore, the amount of vegetable oil consumed in the world in general and Vietnam in particular have increasingly higher than animal fat. It is caused by natural chemical structure characteristic of each type of fat.

- Vegetable oil: oil is the main component of the unsaturated fatty acids, the oil in the liquid state at normal temperature the human body should be easily absorbed. The oils virtually no cholesterol (a substance not healthy because if lipid levels and high blood cholesterol are more likely atherosclerotic artery, the platelet adhesion and as easy as possible complications in brain , in the coronary, renal, ...) or very low levels of cholesterol are not significantly

- Animal fats: There is a large amount of saturated fatty acids, fats easily at room temperature and freeze the fat content is very high cholesterol.

* Cholesterol levels in vegetable oils and animal fats:

Oil / grease
Content (mg / kg)
Coconut Oil
5-24
Palm kernel oil
9-40
Sunflower oil
8-44
Palm Oil
13-19
Soybean Oil
20-35
Oil and Cotton
28-108
Canola
25-80
Okra
18-95
Grease
800 - 1400
Butter
2200 - 4100
Lard
3000 - 4000


- Melting point vegetable oil compared with apricots

Fat as saturated fatty acids (saturated fatty acids), the fat has higher melting point and a higher melting point if the fat will solidify at room temperature. By contrast, fats contain more saturated fatty acids estate (unsaturated fatty acids), the lower the melting point. Fat may lower the melting point of the human body more easily absorbed.

* Composition of saturated fatty acids and no saturated some vegetable oils

Oil
Saturation
1 unsaturated double bond
More unsaturated double bonds
Coconut Oil
87
11
2
Cottonseed oil
34
26
40
Peanut oil
20th
54
26
Mustard Oil
6
73
21
Palm oil olein
41
45
14
Palm Oil
49
37
9
Stearin
65
28
7
Safflower oil
11
13th
76
Sesame Oil
14
46
40
Soybean Oil
14
23
58
Sunflower oil
10
20th
66

In short, the kinds of food grease, fat can lower the melting point, low in cholesterol and fatty acid levels are high in saturated more healthful

Nutrients in vegetable oil

In addition, vegetable oil, there are some other nutrients beneficial to health, but no animal fat. In vegetable oil contains Tocopherol (Vitamin E) are substances that fight the oxidation process, reduce the aging process of the human body.


Tocopherol content in some kind of grease

Oil / grease
Tocopherol content (mg / kg)
Butter
20-40
Coconut Oil
83
Refined corn oil
90
Cotton refined oil
870-950
Lard
5
Palm Oil
56
Olive oil
30-300
Refined peanut oil
480
Safflower oil
800
Bran oil refining
910
Refined sesame oil
180
Sunflower oil
700
Refined Soybean Oil
940-990

There are some oils have different advantages especially as Red olein oil, processed by special technology, levels of Carotenoids (Vitamin A) high from 500 - 700ppm, Tocopherol and Tocotrienol concentration is 800ppm. Sesame oil contains anti-aging compounds are strong but other oils may not be Sesamoline (0.3 - 0.5%) and Sesamine (0.5 - 1%)


How to use fat

When frying cooking oil at high temperatures, the surface of the fat will be smoke rising continuously. The smoke spread this to air pollution, stimulate the respiratory mucosa. Water for cooking and frying foods cause fat hydrolysis reaction creates some more free fatty acids lowers the temperature of the fat begins to smoke. Each type of fat have different steaming temperatures and when used in frying fat to cook at a lower temperature frying steaming temperature


Steaming temperature of some of the fat

Oil / grease
Steaming temperature (0 C)
The temperature should not exceed when using (0 C)
Butter
208
130
Coconut Oil
138
180
Peanut oil
230
220
Sesame Oil
230
220
Palm Oil
180
180
Olive Oil
234
210
Soybean Oil
230
220
Lard
194
210

How to Choose greasy food preservation

To prevent damage to the oil due to oil oxidation and hydrolysis during use, should adopt a number of measures as follows:

- Store in a cool place or refrigerator oil;

- Do not get long oil bottles in places with more sunlight, the light on;

- Do not put used oil (fried) in fresh oil is not used;

- Should buyers of oil producers to ensure quality and we can determine the shelf.

Choose to buy vegetable oil health benefits

Consumers choose to buy vegetable oil should choose oils contain unsaturated fatty acids in the following order:

- Olive Oil
- Strawberry Melon
- Sesame oil (sesame oil)
- Corn oil
- Sunflower oil
- Palm oil
In some cases, manufacturers of oils mixed together so when purchased, consumers can test the oil by letting the cool refrigerator. If any oil is freezing or deposit formation characteristics proves that it contains saturated fatty acids, are not good for health.

Consumers choose to buy the oily products such as biscuits, cakes, chips, cooking oil, margarine ... Notes label. If the label says "0 grams Trans Fatty acids" or "2 g Trans Fat", the product is considered safe.

PHAT TRIEN SERVICE PROVIDER PROFESSIONAL 
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