Traditionally, it happened so that we mostly consume in food sunflower oil, olive oil and less corn, ignoring all others. But because vegetable oils obtained from various oilseeds, differ in composition, taste, culinary and useful properties, it is unlikely to be limited only one type of oil. Mustard oil is obtained by pressing seeds often sareptana mustard. The color of oil is yellow, sometimes with a greenish tinge, it contains relatively few (20%), linoleic acid, has a specific aroma and delicious taste. Perhaps this is the most stable of oils. It has the lowest rate the acid and is much longer than other oils retain their properties. Term storage of refined mustard oil obtained by hot pressing is ten months, and the oil obtained by cold pressing, is more than two years without changing the taste. Mustard oil is perfect for salads. It emphasizes the natural flavor of vegetables and other foods. In addition, the vegetables with the seasoning of this oil stay fresh longer. Meat and fish cooked on this oil - they get a special color, nice original taste and aroma. Mustard oil can be used for the preparation of dietetic food. Cedar oil is obtained by cold pressing the fruit of the Siberian cedar. In taste and nutritional value of this oil is not inferior to the best varieties of olive oil. Use it in salads and dishes that are prepared without heating. Corn oil is extracted from embryos of maize. Only refined oil is sold. The biological value is in its high content of linoleic acid (48%), and vitamin E. Use corn oil for salads and roasting food. This oil has the highest per (protein efficiency ratio). Linseed oil is obtained by cold pressing of flax seeds. Its main feature is that it contains essential unsaturated fatty acids (particularly linoleic acid), vitamins, and phospholipids. Linseed oil is a dietary product involved in the normalization of metabolic processes of the body necessary for prevention and comprehensive treatment of cardiovascular and gastrointestinal diseases. It has healing properties. Olive oil is produced in several ways from the fruit of varying maturity of olive trees. This oil is the highest quality, high content of valuable oleic acid - the result of the first cold pressing of olives. It must be remembered that the oil does not happen the second freshness. Only oil high and first grades are for use in food.
|