Which is better, corn oil or olive oil? Corn oil turned out to be healthier than olive oil

VEGETABLE OILS
(many names, theory and useful information)
Author - Anna Brykalova
Publication date: January 7, 2009

Part one.
Sunflower, olive, soybean, corn oil.

A little theory.

Vegetable oils belong to the group of edible fats. Unsaturated fatty acids predominant in vegetable oils influence the amount of cholesterol, stimulate its oxidation and excretion from the body, increase elasticity blood vessels, activate enzymes of the gastrointestinal tract, increase body resistance to infectious diseases and the effects of radiation. The nutritional value vegetable oils are due to their high fat content (70-80%), high degree of absorption, as well as unsaturated minerals that are very valuable for the human body fatty acids and fat-soluble vitamins A, E. The raw materials for obtaining vegetable oils are the seeds of oilseeds, soybeans, and the fruits of some trees.
Sufficient oil consumption has important V prevention of atherosclerosis and related diseases. Beneficial substances of oil.
Vitamin E, being an antioxidant, protects against cardiovascular diseases, supports immune system, prevents aging and atherosclerosis, affects the function of the reproductive organs, endocrine glands, muscle activity. Promotes the absorption of fats, vitamins A and D, takes part in the metabolism of proteins and carbohydrates. Besides, improves memory, as it protects brain cells from the action of free radicals.
All oils are an excellent dietary product, have a memorable taste and special culinary properties unique to each oil.

There are two ways to obtain oil:
1. Pressing - mechanical extraction of oil from crushed raw materials.
It can be cold or hot, that is, with pre-heating of the seeds. Cold pressed oil is the healthiest and has a distinct scent., but cannot be stored for long.
2. Extraction - extraction of oil from raw materials using organic solvents. It is more economical as it allows maximum oil extraction.
The oil obtained in one way or another must be filtered - it turns out raw oil. Next, it is hydrated (treated with hot water and neutralized). After such operations, unrefined oil is obtained.
Unrefined oil has slightly less biological value than raw, but lasts longer.

Oils are divided depending on the method of their purification:

unrefined- purified only from mechanical impurities, by filtering or settling.
This oil has an intense color, pronounced taste and smell of the seeds from which it is obtained.
Such oil may have a sediment over which slight turbidity is allowed.
This oil retains all the beneficial biologically active components.
Unrefined oil contains lecithin, which significantly improves brain activity.
It is not recommended to fry unrefined oil , since at high temperatures toxic compounds are formed in it.
Any unrefined oil is afraid of sunlight. Therefore, it should be stored in a cabinet away from heat sources (but not in the refrigerator). In natural oils, the presence of natural sediment is allowed.

hydrated- oil purified with hot water (70 degrees), passed in a sprayed state through hot oil (60 degrees).
This oil, unlike refined oil, has a less pronounced smell and taste, less intense color, without cloudiness and sediment.

refined- purified from mechanical impurities and undergone neutralization, that is, alkaline treatment.
This oil is transparent, without sediment or sediment. It has a color of low intensity, but at the same time a pronounced smell and taste.

deodorized- processed with hot dry steam at a temperature of 170-230 degrees under vacuum conditions.
The oil is transparent, without sediment, faint color, with a weak taste and smell.
It is the main source of linolenic acid and vitamin E.

Store packaged vegetable oils at a temperature not exceeding 18 degrees.
Refined 4 months (except for soybean oil - 45 days), unrefined oil - 2 months.

Types of vegetable oils.
Those who remember the shops of the eighties will confirm that counters with vegetable oils different types Much has changed since then; yes, in fact, the quantitative series has increased tenfold.
Previously, in order to collect the entire line of oils in an ordinary home kitchen, you had to run around the capital's stores, and even this did not guarantee complete success.
Now you can find almost any type of vegetable oil in some large store.

The most used vegetable oils are olive, sunflower, corn, soybean, rapeseed, flaxseed.
But there are many types of oils:

peanut butter
from grape seeds
cherry pits
nut butter (from walnut)
mustard oil
wheat germ oil
cocoa butter
Cedar oil
Coconut oil
hemp oil
corn oil
Sesame oil
linseed oil
almond oil
sea ​​buckthorn oil
olive oil
Palm oil
sunflower oil
rapeseed oil
from rice bran
camelina oil
soybean oil
from pumpkin seeds
cottonseed oil

Many culinary recipes contain different vegetable oils.

In order to tell everything about vegetable oil, you will need more than one volume, so you will have to dwell on some types of the most commonly used oils.

Sunflower oil.

It has high taste qualities and is superior to other vegetable oils in nutritional value and digestibility.
The oil is used directly as food, as well as in the production of canned vegetables and fish, margarines, mayonnaise, and confectionery.
The digestibility of sunflower oil is 95-98 percent.
The total amount of vitamin E in sunflower oil ranges from 440 to 1520 mg/kg. 100 g of butter contains 99.9 g of fat and 898/899 kcal.
Approximately 25-30g of sunflower oil provides the daily requirement of an adult for these substances.
Nutrients of oil normalize cholesterol metabolism. Sunflower oil contains 12 times more vitamin E than olive oil.

Beta carotene- a source of vitamin A - responsible for body growth and vision.
Beta-sisterol prevents the absorption of cholesterol into the gastrointestinal tract.
Linoleic acid forms vitamin F, which regulates fat metabolism and cholesterol levels in the blood, as well as increases the elasticity of blood vessels and immunity to various infectious diseases. Also, vitamin F contained in sunflower oil is necessary for the body, since its deficiency negatively affects the mucous membrane gastrointestinal tract, the state of blood vessels.

Refined the oil is rich in vitamins E and F.
Unrefined In addition to its pronounced color and taste, sunflower oil is rich in biologically active substances and vitamins A and D.
Refined deodorized Sunflower oil does not have the same set of vitamins and microelements as unrefined sunflower oil, but it has a number of advantages. It is more suitable for preparing fried foods and baking because it does not burn and has no odor. It is preferable in dietary nutrition.

Olive oil.

40 grams of olive oil per day can cover the body's daily need for fats without adding extra pounds!

Olive oil is characterized by a high content of oleic acid glycerides (about 80%) and a low content of linoleic acid glycerides (about 7%) and saturated acid glycerides (about 10%).
The composition of fatty acids in oil can vary over a fairly wide range depending on climatic conditions. Iodine number 75-88, pour point from -2 to -6 °C.

Olive oil is absorbed by the body almost 100%.

Extra virgin olive oil is considered the best.
The label says: Olio d"oliva l"extravergine.
In this olive oil, the acidity does not exceed 1%. How lower acidity olive oil, so higher its quality.
Even better if it is indicated that the olive oil is made by cold pressing - spremuta a freddo.
The difference between regular olive oil and extra-virgin olive oil is that extra-class oil - Olio d'oliva l'extravergine - is obtained exclusively from fruits collected from the tree, and the extraction must be done within a matter of hours, otherwise it will be very high acidity of the final product.

Olives falling on the ground serve as raw materials for oil. "lampante", which is not suitable for food due to very high acidity and foreign impurities, so it is refined in special installations.
When the oil has completely gone through the refining process, a little extra virgin olive oil is added to it and consumed as food under the name - "olive oil".
Less quality oil - "pomas" It is made from a mixture of olive kernel oil and extra virgin oil.
Greek olive oil is considered to be of the highest quality.

Olive oil does not improve its quality over time; the longer it is stored, the more it loses its taste.

Any vegetable dish seasoned with olive oil is a cocktail of antioxidants that preserves youth.
The polyphenols contained in olive oil are indeed powerful antioxidants.
Antioxidants suppress the development of free radicals in the body and thereby prevent cell aging.

Olive oil is positive affects digestion and is an excellent prevention of stomach ulcers.
Olive leaves and fruits contain oleuropein, a substance lowering pressure.
Known and anti-inflammatory properties of olive oil.
The value of olive oil is explained by its chemical composition: it consists almost entirely of monounsaturated fats, which lower cholesterol levels.

Research recent years They also revealed the immunostimulating effect of this product.

Real olive oil is quite easy to distinguish from fakes.
You need to put it in the cold for several hours.
In natural oil White flakes form when cold, which disappear again at room temperature. This occurs due to the content of a certain percentage of solid fats in olive oil, which, when cooled, solidify and give these solid flaky inclusions.
The oil is not afraid of freezing - it completely retains its properties when defrosted.

It is best to use olive oil when seasoning dishes and in baking, but it is not recommended to fry with it.

Soybean oil.

Soybean oil is obtained from soybeans.
Average fatty acid content in soybean oil (in percent): 51-57 linoleic; 23-29 oleic; 4.5-7.3 stearic; 3-6 linolenic; 2.5-6.0 palmitic; 0.9-2.5 arachidic; up to 0.1 hexadecene; 0.1-0.4 myristic.

Soybean oil contains a record amount of vitamin E1 (tocopherol). There are 114 mg of this vitamin per 100 g of oil. The same amount of sunflower oil contains only 67 mg of tocopherol, while olive oil contains 13 mg. In addition, tocopherol helps fight stress and prevents cardiovascular diseases.

Regular consumption of soybean oil in food helps reduces cholesterol in the blood, improves metabolism, strengthens the immune system.
And this oil is also considered record holder among other vegetable oils for the amount of microelements(there are more than 30 of them), contains vital fatty acids, including quite a lot of linoleic acid, inhibiting the growth of cancer cells.
Also restores the protective and moisture-retaining abilities of the skin, slowing down its aging.
Soybean oil has high biological activity and is absorbed by the body by 98%.

Raw soybean oil has a brown and greenish tint, while refined soybean oil is light yellow.
Low-refined soybean oil, as a rule, has an extremely limited shelf life and is quite bad taste and smell.
Well-refined oil is an almost colorless, tasteless and odorless liquid with a specific oily consistency.
A valuable component extracted from soybean seeds along with fatty oil, is lecithin that is separated for use in the confectionery and pharmaceutical industries.
Used mainly as a raw material for the production of margarine.

Only refined soybean oil is edible, it is used in the same way as sunflower.
In cooking it is better suited for vegetables than for meat.
It is often used in the food industry as a base for mayonnaise, as a dressing for sauces, and also for the production of hydrogenated soybean oil.

Corn oil.

Corn oil is obtained from the germ of corn.
By chemical composition Corn oil is similar to sunflower oil.
It contains acids (in percent): 2.5-4.5 stearic, 8-11 palmitic, 0.1-1.7 myristic, 0.4 arachidic, 0.2 lignoceric, 30-49 oleic, 40-56 linoleic , 0.2-1.6 hexadecene.
Pour point from -10 to -20 degrees, iodine number 111-133.

It is golden yellow in color, transparent, odorless.

It is believed that corn oil is the healthiest oil available and familiar to us.

Corn oil is rich in vitamins E, B1, B2, PP, K3, provitamins A, which are the main factors determining its dietary properties.
Polyunsaturated fatty acids found in corn oil increase the body's resistance to infectious diseases and favors removing excess cholesterol from the body, renders antispasmodic and anti-inflammatory effect, improves brain function.
Due to its nutritional value, corn oil is used for irritated and aging skin, regenerating it.

In cooking, corn oil is especially suitable for frying, stewing and deep-frying., since it does not form carcinogens, does not foam and does not burn.
It is also good to use for preparing various sauces, dough, and baked goods. - 01/21/2009 14:42

Informative! I’ll go and try corn-based belyashikov, then I’ll look for carcinogens. It’s just this hexadecenoic acid that bothers me a little

In the supermarket, are you at a loss about which oil to choose so that it is tasty and healthy? We invite you to look at the properties of oils through the eyes of scientists.

An analysis of data from dozens of studies shows that replacing saturated fat in the diet with unsaturated fat reduces low-density lipoprotein cholesterol levels, reports medicalnewstoday. In addition, of the unsaturated fats, seed oil, such as sunflower, has the greatest positive influence on the body.

Which vegetable oil to choose?

Dr. Lukas Schwingschackl from the German Institute of Human Nutrition Potsdam-Rebbrücke led the new study. This study was the first to evaluate the effects of several oils and solid fats on blood lipids. Scientists compared the effect of replacing a food rich in saturated fat, such as butter or lard, with one rich in unsaturated fat, such as olive or sunflower oil. However, evidence suggests that it is difficult to determine which of the many vegetable oils has the greatest benefits.

To this end, Dr. Schwingshackl and team used a statistical method called network meta-analysis, which is gaining momentum in health research as a way of gathering data from vast amounts of information through "direct and indirect comparisons."

New research challenges the idea that high-density lipoprotein (HDL) cholesterol, often called the “good” kind, provides health benefits regardless of its level. What does it mean?

Cardiovascular Health

Heart disease and stroke are the biggest killers worldwide for 15 years, according to the World Health Organization (WHO). In 2016 due to cardiovascular diseases 15.2 million people died.

In their studies, the scientists explain that dyslipidemia, or abnormal levels of blood lipids such as cholesterol, is a major cardiovascular factor risk that people can change.

"It is well known," they note, that replacing saturated fatty acids with either mono- or polyunsaturated fatty acids reduces low-density lipoprotein (LDL) cholesterol, the "bad kind" that is a "strong risk factor" for cardiovascular disease. .

For their network meta-analysis, they searched databases going back to 1980 for studies that compared the effects various types dietary fats on blood lipids.

The researchers found 55 studies that met their criteria for inclusion. They assessed the effects on various blood lipid levels of consuming the "same amount of calories" from two or more types of solid fats or oils for at least 3 weeks.

Their analysis compared the effects of 13 oils and solid fats: safflower oil, sunflower oil, canola oil, flaxseed oil, olive oil, hemp oil, corn oil, coconut oil, palm oil, soybean oil, butter, beef tallow, and lard.

Seed oils - leaders in research

Dr. Schwingshackl reports that the most useful were:

• safflower oil,
• sunflower oil,
• rapeseed oil,
• linseed oil.

In contrast, “solid fats such as butter and lard are the worst choices for LDL,” he adds.

The fact that the oils that showed the greatest benefits for LDL cholesterol levels were not necessarily those that showed similar effects on other types of lipids such as HDL cholesterol and triglycerides, as well difficult questions. Plus, there have been no studies done in which people consumed only one type of oil for several years. But these results are still important.

Corn oil is made from the germ of corn seeds. It is transparent yellow in color, neutral in taste, and the smell is also not pronounced. This is a product that is suitable for heat treatment of dishes (frying), and can also be used for baking, making sauces and vegetable salads. Corn oil is suitable in most cases for diets, as well as for use by children.

Preparation methods and composition

Corn oil has properties similar to soybean oil. It contains vitamin E, acids (oleic, linoleic, palmintic and stearic), vitamins A, B1, B2, PP, F, lecithin minerals (Fe, Mg, K). In order for the oil to retain a number of the named substances beneficial to our bodies, the germs are first soaked for 30-40 hours in water, then treated with sulfur dioxide.

Types of corn oil:

• Refined deodorized grade D
• Refined deodorized grade P
• Refined non-deodorized
• Unrefined

Non-deodorized oil has a specific smell that not everyone likes. Unrefined corn oil can be recognized by its dark color, specific odor, and a slight sediment is possible. It contains pesticide residues because these are the substances used to grow corn. In supermarkets, they mainly offer refined ones, which do not produce smoke or carcinogens when frying, and which do not foam in the pan. The refined form is used when preparing vegetable salads.

Beneficial features

Corn oil, as already noted, contains vitamin E. Moreover, there is more of it when compared, for example, with sunflower oil. The vitamin has a positive effect on:

• adrenal glands
• endocrine system

Those who regularly introduce corn oil into their diet experience increased muscle tone. These people become more resilient. Therefore, some nutritionists advise those involved in athletics or strength sports to eat corn oil.

This oil is also beneficial from a genetic point of view. It is needed to prevent mutations that can occur under the influence of chemical factors and ionizing radiation. Corn oil contains unsaturated fatty acids. Therefore, a person’s immunity is strengthened, he suffers less from both infectious and various other diseases. The use of corn oil also has a positive effect on hematopoietic function.

Lecithin is used in both cooking and beauty. Lecithin contains. When added to confectionery, this substance prevents the product from aging. In cosmetology, lecithin is included in skin and hair products. This useful substance also removes cholesterol from our body. Cholesterol is known to accumulate in our body, clogging blood vessels (reducing their lumen), which leads to hypertension and many cardiovascular diseases.

Application

Corn oil can and should be used if your body is returning to normal after various diseases, as well as for prevention. The use of this oil affects the functioning of the gallbladder, provoking the secretion of bile 1-1.5 hours after its use. For this purpose, specifically and systematically take corn oil 2 times a day 30-40 minutes before meals, dose: 1 tablespoon.

The oil is taken internally in case of metabolic disorders that cause obesity, in case of intestinal dysfunction, or in case of diabetes mellitus. External use of this oil is also relevant. They are used to treat areas of the body that have been burned. Corn oil is also important for healing small wounds. If your lips are chapped in winter due to chapping, apply a little corn oil on them.

Eczema and treatment folk remedies using this oil. You need to take 1 tablespoon orally 2 times a day during lunch (breakfast/dinner), followed by 1 glass of warm boiled water. Add 1 tbsp to the water. honey and apple vinegar.

As for hair care, it is recommended to rub corn oil into the scalp with massage movements 60 minutes before washing, then rinse the hair thoroughly. When we have rubbed the oil into the scalp, wrap it with a damp, warm towel on top. This is believed to maximize the effect. Corn oil in such procedures has a positive effect on the roots, strengthening them, which prevents hair loss. And the scalp hair as a whole becomes more manageable, shiny and soft.

Corn oil for skin

You need to wipe with corn oil, after this procedure apply a fruit mask. It is believed that this evens out skin color. Corn oil is also used to get rid of wrinkles. Mix egg white (1 piece), natural honey and a little corn oil. The mixture is applied to the skin, after 20 minutes it must be removed with a cotton pad and water at room temperature or warm.

To tidy up your nails and hands, make a bath of corn oil, warm it slightly and pour 3-5 drops of iodine into it. Keep your hands in this mixture for 15 minutes. You can also apply corn oil to your hands before going to bed (wear cotton gloves on top to prevent soiling your bed and body and enhance the effect of the oil).

For massages (relaxing or toning), you can use corn oil as a base, adding several essential oils.

Contraindications for use

No general contraindications for the use of corn oil. Can only be individual increased sensitivity to oil and its components. If in doubt, whether you are intolerant or not, start using it in very small portions.

Interesting fact

Corn oil is the base material for biodiesel. The oil is used to create paints, various ointments, and soaps. It is also relevant for the textile industry. Some pharmaceuticals are also made with the addition of corn oil.

Calories and nutritional value

100 g of corn oil contains an average of 899 kcal. Concerning, nutrients, it contains no proteins or carbohydrates at all, and fats make up 99.9 g out of a hundred.

Sunflower or corn oil

Many people wonder what is healthier: corn or sunflower oil. It's worth comparing these two products. Sunflower contains a maximum of 35% Omega 9, and corn contains 42%. As for Omega-3 and , sunflower oil contains 9% more of these substances than corn oil. Corn oil is also richer in saturated fatty acids, which can be determined by reading the labels on bottles of oil in supermarkets.

Polyunsaturated acids, which are more abundant in sunflower oil, are needed for the construction of body cells, and they also “expel” cholesterol from the body. Also, sunflower oil contains less saturated fatty acids, which is its advantage compared to corn oil, although the difference is not that big.

Saturated fatty acids should be consumed as much as possible smaller quantity. They contribute to the accumulation of cholesterol in blood vessels, which affects blood pressure, causing strokes in worst cases. Corn oil is healthier than sunflower oil when it comes to heat treatment. Omega-9 is resistant to high temperatures. When heated, minimal oxidation occurs.

Corn oil contains less polyunsaturated fats than sunflower oil. And these fats can be transformed into trans fats, which the body uses to build cells, and this is harmful to health. When frying (and even more so at high temperatures and for a long time), polyunsaturated fats turn into trans fats. Corn oil contains less of these fats, which is why it is a more suitable option for frying than sunflower oil.

Which oil is healthier: sunflower or corn? and got the best answer

Answer from Olga[guru]
Olive
You just can’t fry on it (
fry it with sunflower seeds, and only add olive oil to the salad!

Answer from Vasek Ivanov[active]
corn

Answer from User deleted[guru]
Sunflower, it contains more vitamin "E"

Answer from User deleted[active]
Sunflower of course!

Answer from Andrey[active]
Sunflower of course

Answer from Part of it[guru]
olive and in Ancient Rus' they respected hemp... And why didn’t the princely feuds subside, huh? :))

Answer from User deleted[active]
Corn oil is obtained from the germ of corn. The chemical composition of corn oil is similar to sunflower oil. It is golden yellow in color, transparent, odorless. Only refined oil is sold.
Corn oil has a beneficial effect on metabolism. The value of corn oil is determined by its content of unsaturated fatty acids (80%) and phosphatides (1.5%). Unsaturated fatty acids (linoleic, linolenic, arachidonic) are substances that regulate cholesterol metabolism. Unsaturated fatty acids form soluble compounds with cholesterol and prevent its deposition in the vascular wall. The ratio of two acids (linoleic and linolenic) is closer to optimal for human body, than in sunflower, so it can be considered more useful. The content of tocopherols in it is less than in sunflower, but vitamin E is more than 3 times. Corn oil phosphatides are included in cell membranes; They play a particularly important role in the function of brain tissue.
Corn oil in its raw, unrefined form is recommended as an auxiliary dietary agent for the prevention and treatment of atherosclerosis, obesity, occlusive arterial diseases, diabetes mellitus, liver diseases.
Sunflower oil contains vitamins A, D and E.
Sunflower oil contains linoleic and linolenic unsaturated fatty acids, which are not synthesized in the body. These acids are called vitamin F or essential acids. The need for them for humans is even higher than for other vitamins. Unsaturated fatty acids are involved as an essential component in the formation of cell membranes and nerve fiber sheaths. They have the property of removing cholesterol, forming easily oxidized esters with cholesterol, have a normalizing effect on the walls of blood vessels and can be considered among the means of preventing atherosclerosis, myocardial infarction and other diseases of the cardiovascular system.
The healing properties of sunflower oil are widely used in folk medicine in the treatment of thrombophlebitis, toothache, chronic diseases stomach, intestines, liver, lungs. Sunflower oil is used in cosmetic procedures, in the preparation of bath tinctures, used for aromatherapy.
There are two ways to obtain oil:
1) pressing - mechanical extraction of oil from crushed raw materials. It can be cold or hot, that is, with pre-heating of the seeds. Cold-pressed oil is the healthiest, has a distinct smell, but cannot be stored for long.
2. Extraction - extraction of oil from raw materials using organic solvents; it is more economical, as it allows maximum oil extraction.
The oil obtained in one way or another must be filtered - the result is raw oil. Next, it is hydrated (treated with hot water) and neutralized. After such operations, unrefined oil is obtained. Unrefined oil has slightly less biological value than raw oil, but can be stored longer.
Refined oil is processed according to a complete refining scheme, which ensures maximum possible deadline storage, transparency and lack of taste. Biologically, refined oil is less valuable.
Refined, deodorized sunflower oil is intended for preparing hot, fried dishes. It is not recommended to fry in unrefined oil, as high temperature Toxic compounds are formed in it.
Unrefined sunflower oil is the most useful, since it retains all natural components: vitamins A, E and other biologically active substances, so it can and should be consumed in its “raw” form.

So, what kind of oil is good for salads and for frying? Let's figure it out.

For salad, unrefined and unrefined is useful, in which all the naturally occurring beneficial components are preserved. But cooking with such oil is strictly prohibited. During heat treatment, all useful material and it acquires negative properties in the form of carcinogens. Therefore, it is better to fry in refined sunflower oil. But besides sunflower oil, it is very common.

Let's determine the usefulness of the oil by the content of polyunsaturated fatty acids in it.

These acids have a very good effect on cardiovascular system and are useful for the prevention of heart attack and atherosclerosis. Polyunsaturated acids reduce the level of “bad cholesterol”, improve the condition of the skin and hair, and strengthen the immune system. According to the content of polyunsaturated fatty acids, oils are distributed as follows:

1st place - flaxseed oil - 67.7% polyunsaturated fatty acids;

2nd place - sunflower oil - 65.0%;

3rd place - soybean oil - 60.0%;

4th place - corn oil - 46.0%

5th place - olive oil - 13.02%.

An equally important indicator is the content of saturated fatty acids, which have the exact opposite effect on the cardiovascular system. Therefore, oil with a minimum content of saturated fatty acids is considered healthier.

1st place - flaxseed oil - 9.6% saturated fatty acids;

2nd place - sunflower oil - 12.5%;

3rd place - corn oil - 14.5%

4th place - soybean oil - 16.0%;

5th place - olive oil - 16.8%.

However, it makes sense to consider another rating - this is the content rating. Vitamin E is a powerful antioxidant. It not only improves the structure of the skin and prevents the development of cataracts, but also slows down the aging process of cells and improves cell nutrition, strengthens the walls of blood vessels and prevents the formation of blood clots.

1st place - sunflower oil - 44.0 mg per 100 grams;

2nd place - corn oil - 18.6 mg;

3rd place - soybean oil - 17.1 mg;

4th place - olive oil - 12.1 mg.

5th place - flaxseed oil - 2.1 mg;

So, the healthiest oil is sunflower oil, which ranks 2nd in terms of the content of polyunsaturated and saturated fatty acids and 1st in terms of vitamin E content.

Well, so that our rating is more complete, and the oil rating is of a higher quality, let’s consider one more rating - which oil is better for frying? We have already found out that refined oil is suitable for frying, but you should pay attention to the so-called “acid number”. This number indicates the content of free fatty acids in the oil. When heated, they deteriorate and oxidize very quickly, making the oil harmful. Therefore, the lower this number, the more suitable the oil for frying:

1st place - sunflower oil - 0.4 (acid number);

1st place - corn oil - 0.4;

2nd place - soybean oil - 1;

3rd place - olive oil - 1.5;

4th place - linseed oil - 2.

Flaxseed oil is not at all intended for frying, but sunflower oil again took the lead. Therefore the most best oil- this is sunflower, but other oils also have a lot of useful properties and should be used in the same way. For example, the benefits of flaxseed oil are simply unambiguous in the fact that in addition to a large amount of vitamins (,), it contains a full complex of polyunsaturated fatty acids that are included in the composition (fatty acids of the Omega-3 and Omega-6 families). These acids play an important role in biological processes occurring in the human body.

Olive oil, although many people like it, almost always remained in last place, both in terms of the content of polyunsaturated and saturated fatty acids and the content of vitamin E. But you can fry with it, you just need to choose refined oil.

Refined olive oil is referred to as "refined olive oil", "light olive oil", and also "pure olive oil" or "olive oil". It is light, with less bright taste and color

Be sure to consume oil in reasonable doses and stay young and healthy! Just don’t overdo it, because 100 grams of oil contains almost 900 kcal.