Is virgin olive oil the best cooking oil?
Is virgin olive oil the best cooking oil? 
There are so many different types of cooking oils and different oils are suitable for different dishes. It is hard to say which oil is the best. The nutritional composition of virgin olive oil itself is still quite good. It is mainly high in monounsaturated fatty acids, with a high proportion of omega-3, which is beneficial to the body, and a reasonable proportion of omega-6. It is very good for cardiovascular health. In addition, virgin olive oil is cold pressed at low temperatures, which retains the nutrients very well. The polyphenol antioxidants are retained, which is good for health. However, because these nutrients will decompose or deteriorate at high temperatures, it is not suitable for our Chinese common cooking methods, high temperature stir-frying is not tasty nor can it retain the nutrients. Therefore, for making salad or mixing pasta, virgin olive oil can keep the nutrients and also match the flavor of the ingredients, which is a better cooking oil, but for Chinese food it may not be so suitable.
Chinese food frying or use high temperature resistant double low canola oil is better, monounsaturated fatty acid content is close to olive oil, but high temperature resistance, suitable for frying, while there is no unique flavor, does not affect the flavor of the fried food. Sautéing with virgin olive oil has been described as a waste of an LV bag to buy food.
There are actually many categories of healthy oils, not just one. The following are also very healthy oils.
hemp seed oil
A healthy oil often promoted in foreign health food stores has a good ratio of Omega 3 and 6.
avocado oil
Very heat resistant, has the highest smoke point of all oils, is pressed and very high in unsaturated fatty acids.
chia seed oil
Omega 3 has the highest oil content, strong antioxidant and hard to rancidize.
inca oil
This is native to South America and has been introduced in Yunnan, China. The oil tastes a bit like peanuts, with a polyunsaturated fatty acid content of 90% and very good nutrition. Because of its scarcity, it is a little expensive.
To say who is the best oil, it is simply not enough to compare, just find the right oil for you to use.
First of all you have to distinguish between virgin and refined. Olive oil is divided into two categories: virgin and refined, which differ in the process of preparation and in the way of cooking.
virgin olive oil
It is cold pressed directly from the fresh olive fruit without any chemical method, retaining the natural nutrients, with a fresh smell and yellowish-green color, which can be consumed directly, and is also very suitable for mixing, pickling, soaking and other cold dishes.
refined olive oil
It is the oil obtained after refining virgin olive oil with acidity more than 39%, the color is a little darker than virgin oil, and more turbid, it can not be eaten directly, but can be used for stir-frying, cooking and stewing. Olive oil can be used for stir-frying, cooking and stewing, etc. Olive oil in vegetables not only does not destroy the flavor of the dishes, but also removes the peculiar smell of poultry and the fishy smell of seafood.
In terms of nutritional benefits
Both virgin and refined olive oils have a wide range of cardiovascular benefits, such as slowing down the aging process, and are equally healthy.
Dr. Clove is here to answer that question.
Stop deifying olive oil, it's just a better vegetable oil.Olive oil is a vegetable oil obtained by pressing olives. What is so good about it?
1. High unsaturated fatty acid content
The popular myth that it is the healthiest simply stems from the high content of oleic acid, a monounsaturated fatty acid found in olive oil.Vegetable oils containing monounsaturated fatty acids will favorably reduce the risk of coronary heart disease than animal oils and butters rich in saturated fatty acids.
However, monounsaturated fatty acids are not unique to olive oil; similar components are found in other vegetable oils, such as canola and corn oil.
2. Contains vitamin E and other polyphenolic compounds
In case of cold pressed olive oil, the content of these components is higher. They are generally considered to have antioxidant properties.In addition, primary cold-pressed olive oil contains many other impurities and may not have the same flavor as other vegetable oils.
Other than these few, all the other propaganda in the rumor mill really doesn't count as an advantage of olive oil. For example, it is mentioned that olive oil is 'cholesterol free'. This is true, but it is not an advantage of olive oil, because no vegetable oil contains cholesterol.
Sautéing with premium olive oil is the equivalent of using Moutai as a cooking wine
Replacing animal fats in your diet with olive oil at room temperature is a great way to maximize the nutritional value of high-priced olive oil .
The advertisement "Olive oil is the best for human nutrition" is so popular that many people use olive oil as a regular cooking oil, for example, for stir-frying.But sauteing with olive oil really isn't the best partner.
The antioxidant content of olive oil is easily destroyed when sautéing, thus losing any 'nutritional advantage' that cold pressed olive oil 'may have'.
After refining, "low and medium grade olive oil" is similar to other refined vegetable oils, and most of the antioxidant substances and flavor components have been removed. Without the advantages of "high grade olive oil", there is no loss, and it is no different from other vegetable oils when used for stir-frying.
Stir-frying with 'premium olive oil' is no more harmful to society or health than using Moutai as a cooking wine, boiling tea eggs in a superb Longjing, packaging Chinese cabbage in LV, or driving a Ferrari to deliver takeaways. As long as you like it, there is certainly nothing wrong with it.
reach a verdict
1. Olive oil is only one of the more recommended cooking oils, but it does not have a higher nutritional value than other vegetable oils. It contains more oleic acid and is cholesterol free like other vegetable oils. Replacing animal oils in recipes with it is good for cardiovascular health.
2. Cold-pressed, unrefined olive oil contains a relatively high level of antioxidants such as polyphenolic compounds, which are considered to have some health value.
3. Sautéing with olive oil is not recommended. Although it does not produce significantly harmful ingredients, the antioxidant content is destroyed, thus losing the little "nutritional advantage" that cold pressed olive oil "may have".
Content referenced from Dr. Clove's App article:
Cloudless HeartStop deifying olive oil.》
Editor / Lee Bad
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