Various edible oils have their own unique uses, mainly depending on their nutrient content and properties. Here are some common cooking oils and their main uses:
Olive oil: Best used as a coleslaw because it preserves the original flavor of the food without destroying its nutrients. Olive oil can also be used for stir-frying, but it is important to note that the oil temperature should not be too high, as high temperatures can destroy the nutrients of olive oil.
Tea seed oil: It can be used to mix vegetables, noodles, stir-frying, cooking, frying, and frying. It has a higher smoke point and is suitable for high-temperature cooking.
Corn oil and soybean oil: These two oils are commonly used in daily life and are suitable for stir-frying, cooking and frying. They are rich in linoleic acid, which helps to enhance cardiovascular function, prevent ** diseases, and improve the body's immunity.
Sesame oil: Mainly used for seasoning, it can enhance the taste and aroma of dishes. Due to its non-perishable properties, it is also commonly used to make cold dishes and hot pot dipping sauces.
Peanut oil: Suitable for stir-frying and stewing, it can add aroma and texture to dishes.
Peanut oil is rich in unsaturated fatty acids and vitamin E, which help lower cholesterol and prevent cardiovascular disease.
Flaxseed oil and grapeseed oil: These oils are rich in unsaturated fatty acids and antioxidants, making them suitable for coleslaw and low-temperature cooking. They help protect cardiovascular health and prevent disease.
Overall, the uses of various edible oils are mainly determined by their nutrient content and properties. For the most comprehensive nutrition, it is advisable to alternate different cooking oils. At the same time, it is also necessary to pay attention to controlling the intake of edible oil to avoid excessive fat intake and health problems.