Correct understanding of nutritional characteristics of nutritional oils

The standard of living has increased, from bulk oil 10 years ago to the small packaged edible oil that is increasingly accepted by people today, from the joint use of animal and vegetable oils to today's complete vegetable oils. It shows that people's spending habits on edible oils have gradually developed to high standards. However, due to the continuous innovation of edible oil varieties, people's understanding of edible oil is often detached from the inside and outside of the consumption error.

Edible oil, as its name suggests, is an oil product for human consumption. Mainly used for cooking, frying, frying, fried foods and so on.

Seen from the source of oil, edible oil can be divided into vegetable oil and animal oil. According to raw materials, vegetable oil can be divided into: soybean oil, rapeseed oil, peanut oil, sesame sesame oil, corn germ tooth oil, sunflower oil and so on.

According to the degree of refining, from low to high grade edible oil can be divided into secondary oil, primary oil, high cooking oil, salad oil. Now people's major edible oils have reached the level of salad oil. What are the characteristics of salad oil and other less refined edible oils?

Salad oil is to remove the impurities and harmful substances contained in the food gradually and retain the nutrients through eight processes such as deacidification, desolvation, deodorization, dehydration, decoloration, degumming, dewaxing and decontamination. While some of the less refined edible oils contain more impurities, more or less negative impact on the human body, so salad oil has become the mainstream of edible oil.

As an essential dietary composition, edible oil has a profound impact on human health. Therefore, the nutritional value of edible oil has become an important reference factor for people to choose edible oil. In fact, the introduction of various nutritive oils in recent years also illustrates this point.

How to correctly understand the nutritional characteristics of nutritional oil?

It should be divided into three steps:

1. The four major public nutrition deficiency diseases recognized by the World Health Organization are: 1 iodine deficiency disorders; 2 vitamin A deficiency; 3 protein and energy nutrition deficiency; 4 iron deficiency anemia.

2. There are three solutions to the public’s nutritional deficiencies: 1 Improvements in the dietary structure, but this is not an overnight event and it is difficult. For example, let a person who does not like to eat meat, add 2 meat products in three meals a day. This difficulty is conceivable. 2 Through edible oil supplements, such as calcium tablets. However, this method is expensive and there is a possibility of excessive intake. 3 Food fortification, that is, adding proper amount of nutrients to people's daily main foods. Without changing people's eating habits, it is convenient, fast, and safe to resolve nutritional deficiencies. Iodized salt is the most successful model of food fortification.

3. In response to vitamin A deficiency, under the active intervention of the Chinese government, it was established that edible oil fortified vitamin A to solve the problem. “Fulinmen” Victoria A oil is the national accredited fortified food and has the same quality assurance as iodized salt. And extensive practicality.

Edible oil is an indispensable "element" in our lives. Only proper understanding can be a reasonable choice.