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Can corn oil be eaten raw?

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corn oil can be eaten raw and mixed with cold vegetables

precautions for edible corn oil:

1. Do not heat it until it smokes, and it begins to deteriorate when it starts to smoke

2. Do not reuse it. It is easy to deteriorate when it is cold and hot

3. Fry no more than 3 times, and use oil with high temperature resistance

4. Don’t burn. Burning is easy to produce peroxide, resulting in liver and skin lesions

extended data

corn oil has light taste and no peculiar smell. It can be used for cooking and cold dishes. It is a nutritious and healthy edible vegetable oil. Compared with soybean oil, the content of unsaturated fatty acids in corn oil is very high, accounting for 83% of the total fat

the content of linoleic acid is about 50%. The effect of reducing cholesterol is better than soybean oil. It is a kind of healthy oil more suitable for patients with hypertension, atherosclerosis and the middle-aged and elderly. In addition, corn oil is easy to digest and the absorption rate of human body is as high as 97%

reference source: People’s Daily – how to distinguish corn oil from soybean oil

reference source: Baidu Encyclopedia – corn oil

salad oil and olive oil can be eaten raw. Soybean oil tastes fishy when eaten raw, and the vegetable oil we eat everyday may cause diarrhea. How to choose edible oil, how to identify the quality of edible oil, and how to identify the authenticity of edible oil

the person in charge of the Municipal Bureau of quality and technical supervision explained that starting from maintaining human health, if you choose edible oil, you can eat less animal oil and advocate eating vegetable oil, especially tea oil, olive oil and rapeseed oil. It is generally recommended that the amount of oil eaten should not exceed 25 grams (half two) per person per day and 750 grams per person per month

in the identification of fake and inferior products, people should pay attention to: in the vegetable oil market in some regions, the situation of shoddy products passing off as good and fake products passing off as true is more serious, such as selling crude oil as primary or secondary oil, mixing low-priced vegetable oil with high-priced vegetable oil for sale, such as mixing low-priced oil with sesame oil for sale, so as to make huge profits

consumers can identify edible vegetable oil from the following aspects:

look at the color: generally, the color of high-grade oil is light, and the color of low-grade oil is deep (except sesame oil). The color of oil is also slightly different from that of the same grade oil due to its different varieties
Second, transparency: generally, high-grade oil has good transparency and no turbidity
Third, check whether there is sediment: high-grade oil has no sediment and suspended solids and low viscosity
Fourth, check whether there is stratification: if there is stratification, it is likely to be adulterated mixed oil (sesame oil is more adulterated)
five smells: each kind of oil has its normal and unique smell, without sour smell
six checks: carefully check the trademark of small packaged oil, and pay special attention to the shelf life and delivery date. If there is no factory name, address or quality standard code, pay special attention and don’t be fooled

what dish to fry and what oil to use
rapeseed oil is suitable for frying soybean oil, stewing and frying olive oil and cold mix

today’s supermarket shelves are filled with a wide variety of cooking oils, such as salad oil, blend oil, olive oil, safflower oil, sunflower seed oil and corn germ oil, which dazzle consumers. In fact, all kinds of cooking oils have their own nutritional characteristics, which are difficult to distinguish in many aspects. As long as you use it properly, you can bring health to yourself and your family
salad oil: it can be eaten raw
salad oil is the general name of a kind of oil. The raw materials are generally soybeans and rapeseed. It has very light color, light smell and few impurities. The unsaturated fatty acid content of salad oil needs to reach more than 80%, while the saturated fatty acid content is very low, and the vitamin E content is also relatively rich. Salad oil can be eaten raw or used to cook dishes. Rapeseed salad oil is rich in oleic acid and has better thermal stability than soybean salad oil. It is suitable for daily frying oil. Soybean salad oil is rich in linoleic acid needed by human body, and the content can reach more than 50%. However, soybean salad oil is not resistant to high temperature, so it is not suitable for strong hot frying and frying food
peanut oil: select brand
high grade peanut oil is a relatively high-grade cooking oil with unique peanut smell and flavor. The fatty acid composition of peanut oil is relatively unique, so it is generally in a semi-solid turbid state in winter or in the refrigerator. Its turbidity point is 5 ℃, which is higher than that of ordinary vegetable oil. Peanut is easy to pollute Aspergillus flavus. The toxin produced by Aspergillus flavus has strong carcinogenicity, so rough pressing peanut oil is very unsafe. Consumers must go to regular stores or supermarkets to choose high-grade peanut oil with brand guarantee. Peanut oil is rich in monounsaturated acid and vitamin E, and its thermal stability is better than salad oil, so it is a high-temperature cooking oil with good quality
tea oil: prevention of cardiovascular disease
tea oil is abundant in some areas of China. The fatty acid composition of tea oil is similar to that of olive oil, in which more than 90% of unsaturated fatty acids are monounsaturated fatty acids – oleic acid, accounting for 73%. Linoleic acid content is only 16%. Because the proportion of fatty acids in tea oil is reasonable, it is beneficial to the prevention of cardiovascular disease, so it has been paid attention to by the nutrition circle
unrefined tea oil has an unpleasant smell and must be refined before consumption. Refined tea oil has good flavor, storage resistance and high temperature resistance. It is suitable for cooking oil and frying oil. Families who prefer olive oil can use tea oil as a substitute
corn oil: reduce cholesterol
corn oil is also known as corn oil and corn germ oil. It is the oil extracted from the embryo of corn seeds. Its fatty acid composition is very similar to that of sunflower seed oil. Unsaturated acids account for 85%, mainly oleic acid and linoleic acid, with a ratio of about 1 ∶ 2.5. Because its cholesterol lowering effect is better than soybean oil, sunflower oil and other high linoleic acid oils, corn oil is considered to be a high nutritional value oil. Corn oil is clear and transparent. It can be used as salad oil to make cold dishes and salads. At the same time, corn oil has strong thermal stability and can be used for cooking and frying
butter: it’s better not to eat for the elderly
butter contains more than 80% fat, more than 60% saturated fatty acids and about 30% monounsaturated fatty acids. Butter has good thermal stability, good plasticity and strong aroma. It is an ideal high-temperature cooking oil. The content of vitamin E is relatively small, but it contains quite a lot of vitamin A and vitamin D. However, due to its high content of saturated fatty acids and cholesterol, the elderly and patients with hyperlipidemia should not choose it as cooking oil
blended oil: most suitable for daily cooking
blended oil is also the general name of a kind of oil. They are made by matching and blending several high-grade cooking oils, mainly soybean oil and rapeseed oil, and blended oil with a small amount of peanut oil to increase aroma is more common; There are also blended oils based on sunflower oil and cottonseed oil. The nutritional value of blended oil varies according to different raw materials, but they are rich in unsaturated fatty acids and vitamin E. Blend
ed oil has good flavor, stability and reasonable price. It is most suitable for daily cooking
sunflower seed oil: not suitable for frying
sunflower seed oil is also called sunflower oil. Its unsaturated fatty acid content is 85%, and the proportion of oleic acid and linoleic acid in unsaturated fatty acid is about 1 ∶ 3.5. It is a high linoleic acid oil, which is similar to corn oil. Sunflower seed oil contains a lot of vitamin E and antioxidant chlorogenic acid, which has high nutritional value. Sunflower seed oil is light amber, light yellow after refining, and has a unique aroma. Refined sunflower oil is suitable for stewing and frying at low temperature, and is not suitable for frying food
olive oil: cold mix adds unique flavor
the price of olive oil is the most expensive among all kinds of cooking oils, because the olive oil sold in China is mainly supplied by imports. The advantage of olive oil is that it is rich in monounsaturated fatty acid – oleic acid. According to research, polyunsaturated fatty acids such as linolenic acid and linolenic acid are easy to cause oxidative damage in the body, and excessive consumption is also harmful to health; Saturated fatty acids are easy to cause the rise of blood lipids. As a monounsaturated fatty acid, oleic acid avoids two adverse consequences and has good heat resistance. Olive oil has a unique fragrance and can be used for cooking, but it will add special flavor to cold food
safflower oil: suitable for stewing
safflower oil is from safflower seeds, which contains 73% – 79% linoleic acid, 13% – 21% oleic acid, and the rest is about 10% palmitic acid and stearic acid. Safflower oil contains low levels of natural antioxidants and is therefore prone to rancidity unless artificial antioxidants are added
safflower oil has poor thermal stability and is best used to make cold dishes and stews
it should be noted that some “vegetable butter” or “vegetable butter” are manufactured by artificial hydrogenation of soybean oil. Their taste and cooking effect are similar to butter, and the proportion of fatty acids is also similar to butter. It does not contain cholesterol, but contains unhealthy “trans fatty acids”. Its nutritional value is lower than butter. It is best for children and the elderly to eat less
different oils should be used for frying and cold mixing

genetically modified food means that scientists change the genes of animals and plants in the laboratory, and then produce food types with new characteristics. Many people already know that genetic genes are written on the DNA of all organisms, which are the chemical information to construct and maintain life. By modifying genes, scientists can change some or all of the characteristics of an organism

how to buy healthy and nutritious edible oil

soybean oil, vegetable oil, raw oil, sesame oil, corn oil, olive oil, blended oil, and the variety of edible oil in the supermarket often make Mrs. Ma dazzled. They all boast that their brand oil is healthy and rich in nutrition. What oil should alajiu buy

there are promotional advertisements advocating 1:1:1 blended oil. The content of saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids in instant oil should account for 33% respectively. However, international nutrition experts believe that the ideal ratio is 1:6:1, because monounsaturated fatty acids can reduce the amount and oxidation of bad cholesterol LDL, stabilize blood pressure and increase the amount of good cholesterol HDL, prevent blood clot coagulation and thrombosis, while saturated fatty acids, on the contrary, may increase the accumulation rate of elevated blood pressure and blood clot formation. Fat meat, cream, palm oil and coconut oil are rich in saturated fatty acids, while olive oil and Canadian rapeseed oil are rich in monounsaturated fatty acids. Although polyunsaturated fatty acids are essential fatty acids (main component) ω 6 fatty acids and ω 3 fatty acids (two kinds), but ω 6 and ω The proportion of fatty acids should also be adjusted appropriately, and the ideal value should be less than 4:1, while most Chinese cooking oils are rich in fatty acids ω 6 fatty acids are mainly soybean oil, raw oil and corn oil, and they are rarely eaten ω 3 fatty acid deep-sea fish oil, flaxseed oil and rapeseed oil are undoubtedly harmful to health

whether edible oil will have a negative impact on human body is often related to cooking habits. If the oil is deeply oxidized after long-time high-temperature frying, it will decompose more than 100 kinds of volatiles

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