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are also found in the seeds of some fruit trees (apricot, peach, cherry, sweet cherry, almond), grape seeds, watermelon, tomatoes, tobacco, tea, as well as in various oil-containing wastes of food production processing agricultural raw materials. The latter include mainly the bran and germ of cereal seeds. The shell of wheat and rye grain contains 5-6% oil, in the germ – 11-13% and 10-17%, respectively; in the germ of corn – 30-48% oil, millet – about 27%, rice – 24-25%.
The content of oil in plants and its quality depend on the type of plant, growing conditions (fertilization, soil treatment), the degree of maturity of fruits and seeds.
Unlike animal fats, vegetable oil contains unsaturated fatty acids, which are easily absorbed by the body and do not form deposits on the walls of blood vessels.
Another difference between natural vegetable oils is the increased content of vitamin F, which the body needs. Its deficiency negatively affects primarily the mucous membrane of the gastrointestinal tract. A constant lack of vitamin F leads to vascular disease (from sclerosis to heart attack), decreased resistance to viruses and bacteria, chronic liver disease and arthritis.
To maintain health, you need to consume at least 15-20 g of unrefined hemp, linseed, sunflower or any other vegetable oil daily!
It must be remembered that a preventive and therapeutic effect can only be expected from the consumption of vegetable oils obtained by the method of cold pressing at a temperature not exceeding 40-45 ° C – dark, odorous, with a large sediment, the so-called unrefined oils. This is a delicious and very healthy oil. But it has one significant drawback. Being biologically active, alive, it quickly becomes cloudy, bitter, bitter, oxidized in air, in the light and in warmth, and quickly loses its beneficial properties!
Basically, various refined products are presented in retail, i.e. refined oils. During refining, oil is purified from various impurities and impurities undesirable for the manufacturer, but at the same time it almost loses its taste and smell, as well as all its useful properties. It is for this reason that not everyone likes refined oil. Some people prefer the smell and taste of a natural product and believe that cleaning is detrimental to it.
Refined oils made by hot processing at temperatures from 160 to 200 ° C are devoid of biologically active elements and vitamins and therefore do not deteriorate. They can be stored in light bottles for a long time, they are not afraid of sunlight.
only recommended for frying. In food – in salads, seasonings, side dishes – only natural unrefined oil should be used.
Characteristics of unrefined vegetable oils
A rich selection of vegetable oils and not always clear names on import labels often baffle us. On sale you can see amaranth, olive, sunflower, soybean, corn, peanut, sesame, rapeseed, palm oil, grape seed oil, black cumin oil, etc.
What is the difference between these oils and what should be guided by when choosing one or another vegetable oil? The biological value of natural oil is determined by the content of vitamin F and polyunsaturated fatty acids, as well as vitamins A, D, E.
Flaxseed oil properties
in terms of its biological value is in the first place. Flaxseed is the richest in vitamin F (essential fatty acids). Flaxseed oil nourishes the brain, improves cell metabolism, has a beneficial effect on the nervous system, eliminates constipation, improves skin condition, and also lowers cholesterol levels. Flaxseed oil is easily oxidized and must be protected from light and air. Nutritionists suggest flaxseed oil as a plant oil for weight loss.
Sunflower seed oil properties
It is widely used as the main raw material in the production of margarine and mayonnaise, as well as in the manufacture of canned vegetables and fish. Sunflower oil goes on sale refined and unrefined. Refined oil is also deodorized, that is, odorless.
Refined sunflower oil is transparent, light yellow (to almost white) in color, does not emit sediment during storage, has a faint smell of sunflower seed.
Unrefined sunflower oil is darker in color and has a strong specific odor; during storage it forms a precipitate. Unrefined sunflower oil is recommended for people with atherosclerosis and high cholesterol levels.
Olive oil properties
occupies a special place among other vegetable oils. Oil from the fruits of the olive tree is the most valuable and nutritious, it is absorbed better than other oils. In our country, olive oil is not produced, and it costs much more than any other vegetable oil for everyday use.
Olive oil is well tolerated even by people suffering from digestive disorders, liver and gallbladder diseases. Olive oil prevents cardiovascular disease. Olive oil is ideal for preparing vegetable, fruit and vegetable and fruit salads, crab and shrimp snacks. Olive oil makes excellent hot dishes; it is used in the production of canned fish.
Properties of corn (maize) oil
– light yellow, transparent, odorless. It goes on sale only in refined form. It has no particular advantages over sunflower or soybean oil, however, this oil contains a large amount of useful accompanying substances, which makes it very popular. Corn oil is rich in polyunsaturated fatty acids, vitamins F and E. Promotes the elimination of cholesterol from the blood.
Benefits of soybean oil
most common in Western Europe, the United States and China. It is used in food only in refined form; it is straw yellow in color with a strong odor. It is used in the same way as sunflower. Soybean oil is better than others for baby food, as it contains substances necessary for the formation of the central nervous system and the visual apparatus. Soybean oil, due to its strong anti-cholesterol effect, is recommended for high cholesterol levels in the blood.
Properties of other vegetable oils
belong to the group of less useful vegetable oils. They have much less polyunsaturated acids and relatively high molecular weight fatty acids. These products are used abroad mainly for the production of margarine products and canned food, as well as for the preparation of salads and frying – for the same purposes as all vegetable oils.
contains 27 percent protein and 16 percent carbohydrates. Peanut butter has a high content of biologically active fatty acids and lipotropic substances (lecithin, phosphatide), which is valuable for a healthy diet. Peanuts themselves and peanut butter are effective choleretic agents. And thanks to the more than thirty-fold predominance of potassium over sodium, peanuts also have dehydrating properties.
the least valuable of all vegetable oils. It is firm in consistency and looks like pork fat. For cooking, it is used in a number of countries of the East, where, for religious reasons, pork fat is not used. In most countries, this product is used as a hardener for the preparation of margarines, in the culinary and confectionery industries. Palm oil is eaten only when heated – it is not suitable for cold cooking.
– a good antibiotic, has bactericidal and properties, slowly and weakly oxidizes. Minor additions of mustard oil contribute to the preservation of other vegetable oils. It is suitable for salads and for frying, indispensable for preservation. Stored 4 times longer than sunflower. Canned fish made with mustard oil preserves the natural taste of fish. Bakery products baked in mustard oil do not stale for a long time, they have a more luxuriant structure. Meat and fish cooked in mustard oil have a pleasant color and taste.
Is an oily orange-red liquid with a characteristic odor and taste. Thanks to the use of unconventional production technology, sea buckthorn oil is produced with a higher content of carotenoids, which increases the body’s resistance to infectious diseases, increases the glycogen content in muscles, heart and liver, contributes to the complex therapy of gastric ulcer and duodenal ulcer.