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Vegetable oil — product description on

Types of vegetable oil set. Of these, olive, sunflower, corn, and rapeseed are especially popular for cooking and filling hot dishes.

Vegetable oil — oil of various fruits of plants: seeds, seeds, nuts, seeds, berries.

Types of vegetable oil set.

Of these, olive, sunflower, corn, rapeseed, mustard are especially popular for cooking and filling hot dishes.

Other types of vegetable oil are used mainly for salad dressing and almost never heat: for example, walnut oil, cedar, linseed, pumpkin oil.

Vegetable oils contain fats, without which a person cannot exist. They are called poly-and monounsaturated.

And yet — vitamin F, which does not allow harmful substances to be absorbed into the blood through the walls of the gastrointestinal tract; vitamin E is an antioxidant that prevents many terrible diseases; vitamins A and B, many minerals and trace elements … That is why vegetable oil is an indispensable product for our health.

At the same time, as the usefulness of many types of vegetable oil is absolute (for example, unrefined linseed, olive, sunflower, sea buckthorn, argan, grape seed oil), the usefulness of other types of oil causes fierce disputes (soybean, palm, coconut) in physicians and scientists.

The most useful (and even healing) oils — unrefined, obtained by cold pressing at a temperature not exceeding 45 ° C.

Refined oil less valuable, but it is more convenient to fry on it.

In addition, some types of vegetable oil (for example, grape seed oil or rapeseed oil) are sold mainly in refined form: this is due either to a low yield of the final product when it is cold pressed, or to the presence of any harmful substances in its unrefined form.

Main types of vegetable oil:

  • apricot
  • avocado oil
  • peanut
  • argan
  • grape seed oil
  • mustard
  • walnut oil
  • cocoa oil
  • cedar
  • coconut
  • hemp
  • corn
  • sesame
  • flaxseed
  • poppy
  • almond
  • sea ​​buckthorn
  • olive
  • Palm
  • peach
  • sunflower
  • rapeseed
  • burdock
  • camelina
  • soy
  • pumpkin
  • cotton

For frying and in general for cooking hot dishes in Russia is traditionally used. sunflower oil.

Refined sunflower oil is considered to be less “shoots” and does not “burn” over slow fire.

Also suitable for frying rapeseed and corn oil (as a rule, they are refined), and from unrefined ones — olive, mustard, and camelina.

Mainly for dressing salads used walnut oil, flaxseed, cottonseed, sesame, pumpkin seed oil.

The point is not that you cannot fry anything in these species, they simply cost quite expensive and it is doubtful to spend it for frying (and in the case of the most useful pumpkin oil, it’s absurd in general).

On the basis of vegetable oil, many sauces are made.

The most important of them — mayonnaise, aioli, Tartarus, remoulade, pesto.

Once we have decided on the specific type of oil to buy (olive, sunflower, mustard, etc.), we should pay attention to the inscription “refined / unrefined”.

Refined oil becomes after it is subjected to physico-chemical treatment, to lighten, deprive the smell and prolong shelf life. This oil is depleted in nutrients, including vitamins, and this significantly reduces its nutritional value.

But refined oil behaves better when frying.

We add that some types of oil are sold most often in refined form: for example, rapeseed (in unrefined form it is harmful due to the presence of erucic acid).

When buying oil not for frying, make sure that the label reads “unrefined oil” and “first cold press” (or “press”). This is the most useful, whether it is olive, sunflower, flaxseed or walnut oil.

It was only squeezed and filtered, retaining all the useful substances.

Rare oil, like linseed, sesame or pumpkin, is quite expensive.

The low price of such oil in the supermarket, of course, should be alerted.

The inscription «without preservatives and dyes» on the package does not mean anything.

They are not in any vegetable oil. It is difficult to add any artificial dye or preservative.

Most of their water-soluble, and with the oil simply do not mix.

For the same reason, microbes do not live in the oil, so there is no need for preservatives again.

The inscription “Oil contains a natural amount of vitamin E” also means almost nothing. Any cold-pressed unrefined oil contains a natural amount of vitamin E.

Similarly, with respect to cholesterol.

No vegetable oil contains cholesterol.

Any flavor component can be added to the oil — basil, hot pepper, oregano, etc. A good manufacturer leaves these ingredients in whole form right in the bottle.

The inscriptions “obtained in an environmentally friendly way”, “increased ecological purity”, “organic-control passed”, “natural” mean nothing in Russia either.

In our country, the law allows anyone to make such declarations on packaging. But the “PCT” badge and the phrase “Technical Regulations for Fat-and-Oil Products” prove that the product has passed the certification procedure and complies with safety and quality standards, including the content of pesticides, heavy metals and other eco-indicators.

Now about GMOs. Genetically modified components can get to vegetable oil from raw materials — soy, corn, and rape. Therefore, this product is tested for the presence of GMOs.

The problem is that it is impossible to determine the presence of GMO components in refined vegetable oil using modern laboratory methods, only in unrefined ones.

The only bad thing that can happen to the oil is oxidation.

If stored improperly, fats are oxidized to release toxic substances.

To be safe, buy oil in a bottle of dark glass (especially olive and linseed oils, which quickly deteriorate in the light, and pumpkin oil, which deteriorates instantly) and store in a cool dark place.

Unrefined oil (cold pressed) is better to use within two months, refined — four.

Argan oil is produced by cold pressing from the fruit of argan, or “iron.

Olive oil is produced from the fruit of the olive tree. Its color is from golden yellow to green.

Sunflower oil in Russia — the most popular of all vegetable oils.

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