Frequent replacement of cooking oil can meet different nutritional needs
The oils used in cooking are animal and vegetable.
Common animal oils include lard, tallow and sheep oil, while vegetable oils commonly consumed include peanut oil, soybean oil, rapeseed oil and sesame oil. In recent years, corn oil, olive oil and sunflower oil are also available.
From the point of view of nutrition, cooking oil is also very important to human beings. It can provide energy and fat.
Animal oil contains about 90% fat and cholesterol. Vegetable oil generally contains more than 99% fat, does not contain cholesterol, and is the primary source of vitamin e.
Fat is an important component of human body. 14% ~ 19% of a healthy adult’s body weight is adipose tissue, which protects all organs of our body. Subcutaneous adipose tissue can maintain a constant body temperature.
Lipids are also the main components of the brain and nervous system and have an important relationship with human fertility. The absorption and utilization of fat-soluble vitamins A, D, E and K also depend on fat.
Different vegetable oils have different nutritional characteristics. For example, olive oil and camellia seed oil have higher content of monounsaturated fatty acids, corn oil and sunflower oil are rich in linoleic acid, while soybean oil is rich in linoleic acid and α -linolenic acid, two essential fatty acids. Linoleic acid and α -linolenic acid can reduce blood lipid and cholesterol.
Therefore, the types of cooking oil should be changed frequently and various vegetable oils should be eaten.