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面对超市货架上品种繁多的食用油,究竟应如何选择才能有益健康?专家认为最重要的是要了解各种食用油的特性。1.大豆油:富含亚油酸和α一亚麻酸,适合大多数人食用,但不耐高温,不适合用于煎炸食物。2.花生油:营养丰富,适合所有人食用,但花生易污染黄曲霉,因此粗榨花生油不宜食用。3.玉米油:其降低胆固醇功效优于大豆油、葵花子油等,适用于各种人群。4.橄榄油:中老年人首选。优势在于富含油酸,作为单不饱和脂肪酸的油酸,既避免了多不饱和脂肪酸易在体内引起的氧化损伤,又可避免饱和脂
The face of the supermarket shelves a wide variety of cooking oil, how to choose to be beneficial to health? Experts believe that the most important thing is to understand the characteristics of a variety of cooking oil. 1. Soybean oil: rich in linoleic acid and α-linolenic acid, suitable for most people to eat, but not heat-resistant, not suitable for fried foods. 2. Peanut oil: nutrient-rich, suitable for everyone to eat, but peanut polluted Aspergillus flavus, so crude pressed peanut oil should not be eaten. 3 corn oil: its lower cholesterol effect is better than soybean oil, sunflower oil, etc., suitable for all kinds of people. 4. Olive oil: the first choice for the elderly. The advantage is that oleic acid, which is rich in oleic acid and is a monounsaturated fatty acid, not only avoids oxidative damage easily caused by polyunsaturated fatty acids but also avoids saturated fat