60 minutes of cooking time
896 kcalContinue reading
60 minutes of cooking time
896 kcalContinue reading
Pumpkin seed oil is also called “black” or “green” gold because of its beneficial properties and high cost. Pumpkin oil is used not only for medicinal purposes, the dishes cooked with it have a distinctive taste and aroma.
Pumpkin seed oil contains vitamins A, B1, B2, B6, C, E, K, P, PP, phospholipids, carotenoids, tocopherols, flavonoids, as well as iron, magnesium, zinc, selenium, potassium, calcium and other useful elements. The main advantage of pumpkin oil is the presence of polyunsaturated fatty acids: vitamin F, Omega-3 and Omega-6 fatty acids.
Why is it good to eat pumpkin seed oil
However, there are some side effects, namely:
• frequent stools;• rarely, but allergies are possible;
• Especially carefully it is necessary to take oil with calculous cholecystitis, as it can provoke the release of stones;
• harmful for diabetes.
Of course, pumpkin seed oil is very useful, but be prudent – consult with your doctor before use, because this product should be taken strictly by prescription, not exceeding the dosage.
How to choose a natural pumpkin oil? To do this, you should pay attention to the following:
• its real color should be dark green, and if you look at a different angle, it can cast a dark red or dark brown color;
• must be thick and without a particularly pronounced smell;
• must not be bitter.
Pumpkin seed oil contains a large amount of easily digestible proteins, macro- and microelements (over 50), minerals, vitamins and other biologically active substances that contribute to a beneficial effect on the human body as a whole, as well as on its immune system. That is why pumpkin seed oil is far from the last place, both in traditional medicine and in the practice of modern nutritionists and cosmetologists.
There are dozens of vegetable oils. Sunflower, rapeseed, coconut – these are just the most popular ones that many people use every day. But according to their purpose? After all, not all products of this group are suitable for frying. On which oils can we fry and bake, and which ones are intended exclusively for salads, sauces and dressings and why?
What to pour on the pan?
Nutritionists advice for frying to choose oils that, under the influence of temperature, are less susceptible to the process of decomposition of fatty acids, that is, are characterized by the so-called high temperature of smoke. Another rule is to choose oils that are not a product of cold-pressed, since they demonstrate greater sensitivity to heat treatment compared to refined ones.
So, what to choose for frying? The three main ones are refined rapeseed, coconut and rice oils. More expensive oil for thermal processing – from avocado. Conditionally suitable – refined olive.
Why and why vegetable products that are used in our kitchens are especially good?
Rapeseed oil – ideal for frying
Rapeseed is one of the cheapest and at the same time the most useful vegetable oils. Contains a large amount of monounsaturated fatty acids and at the same time – a minimum of saturated. The correct proportions of omega-3 and omega-6 fatty acids make rapeseed oil have a positive effect on heart function and pressure, and therefore reduce the risk of atherosclerosis and diseases of the cardiovascular system. This vegetable fat is suitable for use both in cold form (for example, for salads or dressings), and for frying (if refined), as it has a high temperature of smoke.
Sunflower oil – only for cold
This oil is one of the most popular vegetable oils in our area. Many people consider it a universal product – suitable for frying, baking, and cold use. This is a big mistake. Despite the high temperature of smoking, nutritionists do not advise frying in sunflower oil. It contains a lot of polyunsaturated fatty acids, which decompose at high temperatures, which is definitely not beneficial to health. This product is correctly applied only in cold form – for salad dressings and dressings. Although the oil from sunflower seeds is not the most favorable for the human body ratio of omega-3 and -6 fatty acids, nutritionists do not recommend excluding it from the diet completely, as it is a valuable source of phytosterols and vitamin E.
Coconut oil – for health and beauty
Coconut oil is known, first of all, for its amazing caring properties, but it does an excellent job with its tasks in the kitchen. For some people, the product has become a real pet, which they have been using for many years. You can use it instead of butter and spread them bread. Desserts, pastries and cakes based on it taste great. Due to the fact that coconut oil has a high temperature of smoke, you can fry pancakes, pancakes on it, but it is also excellent as a basis for dressings and salad dressings.
Paradoxically, coconut oil is an excellent way to lose weight. The fat from coconut pulp, consumed in appropriate quantities, allows you to get rid of obesity (especially abdominal), as it is used by the body to produce energy and burn calories and, therefore, is not deposited in the form of excess fat tissue. This was confirmed by research scientists published in the medical journal Lipids. Studies have also shown that, despite the saturated fat content, coconut oil does not adversely affect the blood lipid profile.
Rice oil – perfect for everything.
This is a very popular fat in Asia, but today it is more and more often found in our stores. Appreciated for the mild taste that helps to reveal the natural flavor of the dish. The product has a high temperature of smoke and a favorable ratio of saturated and unsaturated fatty acids. Therefore, it can be used for frying at very high temperatures.
But it also “works” well in the cold, as an addition to salads and dressings. The great advantage of rice oil is not only its versatility, but also the beneficial effect on our health. Due to the vitamin E and gamma ornidazole contained in it, the product slows down the aging process and reduces the level of cholesterol in the blood. But that’s not all: he also produces an antitumor effect and eases the symptoms of menopause.
Linseed oil – to improve well-being
This fat is intended to be used exclusively in the cold and is a rich source of omega-3 unsaturated fatty acids, which improve brain function, regulate the amount of hormones and stimulate digestive processes. The product also has a positive effect on well-being. It is useful to know that the best is unrefined, cold pressed and as fresh as possible. Flaxseed oil can not stand for more than 3 months, and after breaking the integrity of the package should be used a maximum of a month. In addition, it must be highly linoleic (made from unmodified flax seeds) and contain at least 50% omega-3 fatty acids. The storage method is also important: it is better if you put it in a dark and cool place, and the bottle will be made of dark glass.
Avocado oil – for memory and concentration
Avocado oil has a dark green color, and tastes like olive. It can be widely used in cooking: it has one of the highest smoking temperatures of all vegetable oils, so it can be used for frying, baking, stewing food (but the product must be refined), and thanks to its mild taste it is suitable for consumption and cold sauces and dressings. Avocado oil is a very valuable source of unsaturated fatty acids, as well as lecithin, which is a building material for brain cells, protects the stomach and liver, and improves blood circulation. And choline contained in lecithin improves concentration, memory processes. Therefore, avocado oil, rich in this substance, is recommended for people who study or work mentally.
Olive Oil Benefits
Rich in antioxidants, vitamin K, and vitamin E, olive oil boasts a very good nutritional profile. It has mono-saturated fats like oleic acid and palmitoleic acid, which constitutes 10g of the total fatty acid count of 14g in this oil. As per the USDA, olive oil is also free of carbs and cholesterol, thereby reducing the risk of heart diseases. The calorie count of this oil is similar to canola oil or butter, at around 120 calories in 1 tbsp of olive oil.
The health benefits of olive oil include treatment of colon and breast cancer, diabetes, heart problems, arthritis, and high cholesterol. It also aids in weight loss, improves metabolism, digestion, and prevents aging. It is a staple ingredient for many culinary preparations and also serves a variety of medicinal purposes.
It helps in lowering the bad cholesterol levels in our blood, as it is rich in monounsaturated fats. The extra virgin olive oil variety contains the highest level of antioxidant polyphenols and oleic acid. It is thus a healthier option compared to other vegetable oils.
However, it also has lots of calories, so it should be used in moderate amounts for the best health results.
• Extra-virgin olive oil: Derived from the first press of olives, this oil boasts the most full-bodied flavor. It can be used for all forms of savory cooking, including sautéing, stir-frying, roasting and marinating, and is the best choice for bread dipping and salad dressing.
• Olive oil: Also known as “pure,” it’s typically milder than extra-virgin and more yellow in color. While not quite as high-quality as extra-virgin, it’s great for savory cooking and adds flavor and depth to a dish.
• Extra-light olive oil: For this oil, the term “light” does not apply to its nutritional makeup but rather to the oil’s color, texture and flavor. The mildest of all the oils, it’s best for baking and savory cooking at very high temperatures.