Edible oil is one of the indispensable and important spices in our daily diet, it takes on multiple functions such as seasoning, cooking and providing fat. In the market, there are various kinds of cooking oils, from olive oil to peanut oil, each with its own unique characteristics and uses.
Olive oil is highly sought after as an ancient and healthy cooking oil. It is mainly divided into two main categories, namely virgin olive oil and regular olive oil. Virgin olive oil is made in a more rigorous way, extracted without heat and heated, preserving the natural aroma of the olives and a large number of nutrients such as vitamin E and polyphenols.
This gives extra virgin olive oil not only a strong fruity aroma, but also antioxidant and anti-inflammatory properties. Regular olive oil, on the other hand, is suitable for general cooking and is ideal for frying and cooking due to its high heating stability.
Soybean oil is more prevalent in the Asian region compared to olive oil. Soybean oil has a neutral taste and elegant aroma, and is rich in beneficial components such as linolenic acid and unsaturated fatty acids. Due to the relatively high smoke point of soybean oil, it is suitable for high-temperature cooking, such as fried chicken, fried fish, etc. At the same time, soybean oil has good stability and is not easy to oxidize, which helps to extend the shelf life of food.
In addition to olive oil and soybean oil, peanut oil is also a common edible oil. The unique aroma of peanut oil makes it an integral part of Asian cooking. It is suitable for various cooking methods such as Chinese frying, stir-frying, and cooking. Peanut oil is rich in unsaturated fatty acids, which help regulate blood lipids and prevent cardiovascular diseases. However, because peanut oil is prone to contain too many unsaturated fatty acids, it is easy to oxidize at high temperatures, so it is necessary to pay attention to the reasonable combination of ingredients and temperature when using.
Coconut oil is an emerging edible oil that has attracted much attention in recent years. Coconut oil is mainly divided into two types: coconut grease and coconut oil, the former is solid and the latter is liquid. Coconut oil is characterized by its abundance of medium-chain fatty acids, such as lauric acid, which has antibacterial and antiviral properties. Coconut oil has a relatively high smoke point, making it suitable for high-temperature cooking, but it can also be used in baking and cold dressing to give food a unique aroma.
Overall, edible oil plays an irreplaceable role in our dietary life. Each type of cooking oil is unique in terms of taste, cooking style, and nutritional content. When choosing edible oil, in addition to the consideration of personal taste, it should also be combined with the applicable scenarios and health characteristics of different oils and fats, and make a reasonable combination, so that delicious and healthy coexist. Whether it's stir-frying, frying fish, or salads and baking, cooking oil adds endless possibilities to our diet.