1.Peanut oil: Good for stir-frying, not for frying.
2.Rapeseed oil: good heat resistance, low cholesterol, suitable for frying, stir-frying.
3.Corn oil: high nutritional value, suitable for all cooking methods.
4.Soybean oil: high-temperature oil is easy to oxidize, should not be light, suitable for frying.
5.Olive oil: Recognized as healthy, suitable for cold dressing and filling, not suitable for stir-frying.
6.Although peanut oil is suitable for stir-frying, long-term excessive intake will increase the risk of cardiovascular disease, so it should be used in moderation.
·7.Rapeseed oil has good heat resistance and stability, but it contains high unsaturated fatty acids, excessive intake may increase the production of free radicals in the body, and it is necessary to pay attention to appropriate use.
8.Corn oil has high nutritional value and is suitable for various cooking methods, but the content of unsaturated fatty acids in it is high, and excessive intake may lead to obesity, so pay attention to the amount used.
9.Soybean oil is easy to oxidize at high temperatures and produce harmful substances, so it is necessary to pay attention to temperature control when frying, and should be used with caution in cooking with light taste.
10.Olive oil is widely considered healthy, but its relatively low smoke point makes it unsuitable for high-temperature cooking, so consider mixing other oils that are suitable for high temperatures when stir-frying.
11.Sesame oil: unique aroma, suitable for cold dishes and stir-frying, but easy to oxidize at high temperatures, try to minimize the amount used when stir-frying.
12.Lard: It has a unique effect in stir-frying and frying, but because it contains high saturated fatty acids, it is recommended to use it in moderation and can be mixed with other oils.
13.Cream: Rich in taste, suitable for baking and stir-frying, but the high fat content is not suitable for excessive intake, you can try low-fat cream instead.
14.Vegetable butter: a natural ingredient, suitable for baking and stir-frying, but be careful to choose a brand without artificial additives and eat it in moderation.
·15.Fish oil: rich in omega-3 fatty acids, beneficial to cardiovascular and cerebrovascular health, but should avoid high temperature heating, suitable as a supplement for health supplements.
16.Coconut oil: contains high saturated fatty acids, excessive intake may have an impact on cardiovascular and cerebrovascular health, and should be controlled in moderation when used.
17.Flaxseed oil: rich in linolenic acid and other unsaturated fatty acids, which can benefit cardiovascular health, but is easy to oxidize, it is recommended to keep it in a cool place and consume it in time.
18.Walnut Oil: Rich in -3 fatty acids and vitamin E, it is suitable for cold dressing and cooking, but high temperature heating may reduce the nutritional value, so use it in moderation.
19.Sunflower oil: It has a fragrant taste and is suitable for frying and frying, but it contains high levels of unsaturated fatty acids, so it should be used in moderation.
20.Sesame oil: It has a unique fragrance, suitable for cold dishes and cooking, but it is easy to oxidize at high temperatures, and the heat should be controlled when using.
21.Wheat germ oil: Rich in vitamin E and linoleic acid, it contributes to vitamin 22Canola oil: Rich in unsaturated fatty acids and vitamin E, it is suitable for high-temperature cooking and cold dishes, but excessive use will increase calorie intake, so it needs to be controlled in moderation.
23.Grape Seed Oil: Rich in antioxidants, it helps protect cardiovascular health, and is suitable for stir-frying and frying, but it should be used at high temperatures to control the heat.
24.Almond oil: Rich in nutrients, containing healthy fatty acids and vitamin E, it is suitable for cold dressing and cooking, but it is easy to oxidize at high temperatures, so it should be heated in moderation when used.
·25.Avocado oil: Rich in high-quality fats and vitamins, it is suitable for vegetable salads and low-temperature cooking, but it is easy to oxidize at high temperatures, so you need to avoid overheating.
26.Brown rice oil: rich in vitamin E and a variety of nutrients, suitable for low-temperature cooking and cold dressing, but it will lose some nutrients at high temperatures, so you need to choose the appropriate amount of use.
27.Grape Seed Oil: Rich in antioxidants that help prevent cardiovascular disease, it is suitable for cooking and cold dressing, but excessive use can increase calorie intake.
28.Su Fang Oil: The proportion of good intestinal fatty acids in vegetable oil is high, which is suitable for cold dressing, mixing and cooking, but it is easy to oxidize at high temperature, so avoid excessive heating when using.
29.Barlow Oil: Rich in omega fatty acids and antioxidants, it is good for cardiovascular and cellular health, and is suitable for frying and cooking, but it needs to be controlled at high temperatures.
·30.Blueberry Seed Oil: Rich in antioxidants and healthy fatty acids that help improve vascular health, blueberry seed oil is suitable for cold dressing, mixing and cooking, but it needs to be used in moderation.
When choosing an edible oil, we should choose it according to different cooking styles, personal health conditions and taste preferences. Variety: The use of different vegetable oils in the diet helps to obtain a variety of essential fatty acids and nutrients, as well as to maintain a balanced and varied diet.
Readers and friends are requested to choose suitable oil foods reasonably according to their own conditions to ensure a balanced and healthy diet. At the same time, you are also welcome to leave a message to share your experience and opinions in the use of oily foods, and everyone will ** the topic of healthy eating together!
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