1. Lard:
(1) Fatty Acid Composition
Saturated fatty acids: 42%.
Monounsaturated fatty acids: 48%.
Polyunsaturated fatty acids: 10%.
(2) Expert Analysis: While lard is high in saturated fats, which can raise cholesterol levels and increase the risk of cardiovascular diseases if consumed in excess, it is well-suited for high-temperature cooking due to its stability and long shelf life. It is commonly used in traditional recipes and frying applications.
2. Soybean Oil (Salad Oil):
(1) Fatty Acid Composition
Saturated fatty acids: 15%.
Monounsaturated fatty acids: 24%.
Polyunsaturated fatty acids: 61%.
(2) Expert Analysis: Soybean oil is rich in lecithin and carotene, making it beneficial for health. However, it has a low smoke point (around 180°C), so it's not ideal for high-temperature frying. It tends to produce smoke and soot easily, and additional antioxidants are often needed during refining to improve its stability.
3. Rapeseed Oil:
(1) Fatty Acid Composition
Saturated fatty acids: 6%.
Monounsaturated fatty acids: 58%.
Polyunsaturated fatty acids: 36%.
(2) Expert Analysis: This oil is known for its high content of unsaturated fats, which can help reduce the risk of heart disease. However, it may contain higher levels of erucic acid, which requires proper refining to remove. Its stability is lower compared to other oils, so it’s best used in moderate-temperature cooking.
4. Olive Oil:
(1) Fatty Acid Composition
Saturated fatty acids: 15%.
Monounsaturated fatty acids: 73%.
Polyunsaturated fatty acids: 12%.
(2) Expert Analysis: Olive oil is highly stable and rich in antioxidants, making it suitable for both cooking and dressing. It helps lower bad cholesterol and supports heart health. It is especially popular in Mediterranean diets and is ideal for medium to low-temperature cooking.
5. Corn Oil:
(1) Fatty Acid Composition
Saturated fatty acids: 14%.
Monounsaturated fatty acids: 29%.
Polyunsaturated fatty acids: 57%.
(2) Expert Analysis: Corn oil is packed with vitamins E and F, which help lower blood cholesterol and boost metabolism. It also has strong antioxidant properties and a high smoke point (up to 245°C), making it excellent for frying. It contains lecithin and tocopherol, making it a premium choice for cooking.
6. Peanut Oil:
(1) Fatty Acid Composition
Saturated fatty acids: 21%.
Monounsaturated fatty acids: 49%.
Polyunsaturated fatty acids: 30%.
(2) Expert Analysis: Peanut oil has a unique flavor that appeals to many consumers. Its balanced fatty acid profile makes it relatively stable for high-temperature frying. It’s often used in Asian cuisine and deep-frying due to its mild taste and good heat resistance.
7. Sesame Oil:
(1) Fatty Acid Composition
Saturated fatty acids: 16%.
Monounsaturated fatty acids: 54%.
Polyunsaturated fatty acids: 30%.
(2) Expert Analysis: Sesame oil has been a staple in many cuisines for centuries. It is rich in antioxidants like vitamins and sesameol, which offer health benefits. However, it has a lower smoke point and is not recommended for high-temperature cooking. It is best used in dressings, sauces, or as a finishing oil.
8. Sunflower Oil:
(1) Fatty Acid Composition
Saturated fatty acids: 11%.
Monounsaturated fatty acids: 19%.
Polyunsaturated fatty acids: 70%.
(2) Expert Analysis: Sunflower oil is high in polyunsaturated fats, particularly linoleic acid, which is beneficial for heart health. It has a light flavor and is often used in baking, frying, and salad dressings. However, its high polyunsaturated content makes it less stable at very high temperatures.
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