The use of cooking oil safe

Cooking oil contains fatty acids no chemical composition almost fat so difficult digestion and also as fat, it can cause obesity. This type is usually the palm oil or coconut oil. The price of palm oil or coconut oil is usually pretty cheap.

Longer cooking oil contains fatty acids saturated yet including olive oil, peanut oil, Sesame, sunflower, soy ... This oil against the liver disease, atherosclerosis, obesity. This type is very many consumers preferred.

How to use rational oil

According to nutrition experts, each family should be available 2 types of cooking oil. A type used to provide essential fatty acids like soybean oil, olive oil ... used for fried dishes, mix vinegar, oil, soup, marinated meat salat fish ... and the rest is oil used for fried dishes are fried at high temperatures, such as fried fish, potatoes, rolls ...

The oils have a high content of essential fatty acids such as sunflower oil, corn, soy, Sesame, Neptun, rapeseed, peanuts (peanut) ... can be used to mix with food.

According to nutrition experts, the marinated oil with sliced food such as beef, lean pork, fish, shrimp, liver before cooking, stir-fry, warehouse ... helps supplement the essential fatty acid for people eating, increase the taste for food and good absorption of oil soluble vitamins food.

With some vegetables, you should mix available with oil, especially the vegetables eaten raw such as lettuce, salads; GAC, carrot. Because oil is a solvent dissolves the carotenoids in vegetables, fruits, tubers, help the body better absorb the nutrients. For a child's eating flour into oil once cooked, to supplement the omega-3 fats for good development.

Stir-fry cooking habit also makes your family lost nutrients from food or stored in the body fat excess amounts. To prepare fried vegetables, you let a little water (about 50-100 ml, depending on the amount of veggies: more or less) into the pan to a boil, and add the vegetables on each of the at least one island, for reconstruction, for vegetables. So while the amount of vegetables. Then for the sauce with salt, spices and cooking oil, stir, simmer until the vegetables are ripe (because when there is water, the temperature in the pot never pass 100oC).

When FRY (FRY) select oils (lubricants) several fatty acids no less essential fatty acid. Because when frying food regardless of the type, must first heat the oil (or lard) hot on the new food, 100oC to fried until golden in color.

In addition, the housewife should note the oil used for frying, fried stuff is best left, because after over high heat for long periods, the vitamins are in the oil will be destroyed, made oil lose nutrients.

In the process, should use to cooking oil in the airy place, dry, not too hot, to avoid light and sealed in bottles after each use.=