On the shelves of modern stores you can find vegetable oils of various types, differing from each other not only by the method of preparation, but also by the type of raw materials from which they are produced. Vegetable oils are also different in cleaning methods. For example, in unrefined oil all biologically active and useful components are preserved, which can not be said for refined oil, which is more recommended for frying. Some oils have more valuable qualities, others are smaller, but they are all useful in their own way and have a beneficial effect on the body. Let's look at the types and useful properties of vegetable oils.
Olive oil
Olive oil is one of the most useful and popular vegetable oils. It has established itself as an excellent tool for the prevention of various tumors, obesity, diabetes and cardiovascular diseases. Olive oil is absorbed by the body better than others. It is recommended to use oil obtained by cold pressing, it will be most useful. You can see this information on the label.
Sunflower oil
Sunflower oil is also on the list of the best oils. It is made from sunflower seeds and richly polyunsaturated fatty acids, which act on the body in the most favorable way: they strengthen the immune system, make the vessels elastic, take part in the synthesis of hormones and build cells.
Soybean oil
Soybean oil contains a huge amount of useful substances needed by the body, in particular, phospholipids, phytosterols, vitamin E and fatty acids. It strengthens the heart and blood vessels. In addition, due to the content of choline and lecithin, soybean oil is excellent for baby food. These substances are necessary for the formation of the visual apparatus and the central nervous system.
Corn oil
In this vegetable oil, a large number of different vitamins are stored. Vitamin E, as is known, slows down the aging process, improves the functioning of the gallbladder, intestine and liver. The content of B vitamins favorably affects the condition of the hair and skin. In unrefined form, the oil is rich in phosphatides, which play an important role in brain activity.
Linseed oil
Oil is one of the sources of omega-3 fats, which protect the vessels, the heart and relieve constipation. Oil normalizes the functioning of the thyroid gland and kidneys, and also strengthens the nervous system and has a beneficial effect on the skin and hair. Flaxseed oil is recommended for pregnant women, it promotes the favorable course of labor and affects the proper formation of the fetal brain.
Sea buckthorn oil
Sea buckthorn oil saturates the human body with trace elements and vitamins. Its beneficial properties have a beneficial effect on the mucosa of the intestine and stomach, as well as on the circulatory system.
Cedar oil
The composition of cedar oil contains a whole complex of vitamins, macro and microelements, which makes it indispensable for improving performance, as well as hypertension, atherosclerosis and tuberculosis.
Sesame oil
In sesame oil contains a large amount of vitamin A and E, calcium, zinc, fatty polyunsaturated acids, antioxidants and proteins. It will be especially useful for cardiovascular diseases and hypertension.
Mustard oil
Oil is useful for violations of the gastrointestinal tract, as well as ulcer disease of the duodenum and stomach. In addition, mustard oil has a bactericidal property.
What to consider when storing and using vegetable oil:
- Any vegetable oil "does not like" heat, oxygen and light, therefore, in order to preserve the useful properties of oils, they, in no case, can not be kept on the windowsill or near the stove. Oils should be stored in a dark and cool place, in a tightly closed bottle.
- When buying oil, always pay attention to the presence of sediment and shelf life. Refined oil is stored no more than four months, and unrefined oil - no more than two. The presence of the sediment will mean that the oil has oxidized, so it will taste bitter and foam when frying. A small deposit is allowed only in unrefined oil.
- Try to use various vegetable oils in their natural form, since they lose their properties when boiled. It is also not recommended to reuse oil after frying. Toxic compounds, which are formed as a result of repeated heating, will have a very negative effect on health. It will be useful to add vegetable oils to soups, cereals and salads.