The main nutrient of edible oils is fatty acids. Fatty acids can be divided into saturated fatty acids (such as lard, butter and other animal fats), monounsaturated fatty acids (such as peanut oil, rapeseed oil) and polyunsaturated fatty acids (such as sunflower seed oil, soybean oil, corn oil, cottonseed oil, sesame oil and linseed oil). He Dongping, professor of Wuhan University of Light Industry, said that from the current edible oil market, the most suitable edible oil for human nutrition and health should be edible blended oil. Its various fatty acids ratio has been formulated well according to the nutritional health standard, and the nutrition is balanced. For consumers who like good quality and inexpensive, choosing a single edible oil is more cost-effective. At present, single edible oil on the market has their own advantages and disadvantages. Consumers can take turns eat oil in their daily diet to supplement nutrition and adjust their taste.
At present, there are still some misconceptions about edible vegetable oil. For example, olive oil is the most expensive and its nutritional value is the highest. He Dongping said olive oil is difficult to refine, so the price is high. In fact, the quality of olive oil is original, no need to refine, mainly because the substance is scarce. For the statement that "refining is the quality assurance of vegetable oil", He Dongping said that vitamins would be lost after vegetable oil extraction. Most vegetable oils do need to be refined to remove many impurities that affect their quality, during which vitamins are lost some but not all.
There are still some people don't eat animal oil at all. He Dongping said it's impossible to say goodbye to animal oil. There are fats in meat, eggs, milk and fish. And in animal oil’s refining process, cholesterol can not be removed from grease. Eating Too much vegetable oil can lead to obesity and other problems, so it should be taken in moderation. When a person's average daily intake of animal foods (meat, fish, eggs, poultry) reaches 150 grams, the use of oil is best controlled at about 20 grams, that is to say, a person consumes about 600 grams of oil a month. In the three meals, we should eat less in the morning and in the evening, and eat more at noon. In short, cooking oil should be eaten less.
