Hazelnuts and peanuts, sunflower and pumpkin, olive and sesame, mustard and corn and many more different oils people have learned to make. It is possible to isolate oil from almost any bone and each plant fruit.
But not all of their types are used by people for cooking, for medicinal or cosmetic purposes. Perhaps this is due to ignorance of all the qualities of oils or financial inaccessibility. Many oils are extracted from the fruits of exotic plants, unprecedented and outlandish for us.
In Russia, the main oilseed crop is sunflower. And in Greece, Spain and Italy, the product is extracted from the fruits of olive trees.
The best olive oil
Recently, olive oil has come to the first positions in terms of usefulness. It is made from ripe olives, which ripen in southern Europe in November, and from September to December, the main collection is made in Italy and southern France. Crude olive oil is extracted from the meaty part of the fruit by cold pressing (pressing).
This product, after the first spin, has the name "olive oil". It is bottled only in glass bottles or metal cans and has the inscription on the label: extra vergine olive oil - virgin (unrefined) extra virgin olive oil.
The Russians learned about the existence of Provence oil back during the “French boom” in the 18th century. Then, olive oil was delivered from the southern French province of Provence and had excellent qualities that were professionally appreciated by Russian culinary specialists. Consequently, Provence oil is a high-quality vegetable fat. It is isolated by cold pressing from the fruits of mature olive trees.
The state standard (GOST) does not have vegetable oil from olives. It is supplied to our country manufactured according to technical specifications (TU), which are developed by the manufacturer.
What does vegetable oil consist of?
Visually show the composition of vegetable oil from various seeds, fruits and seeds can be in the table:
Types of oils | Color | Linoleic acid (Omega-6) | Linolenic acid (Omega 3) | Oleic acid (Omega-9) | Saturated greasy acid |
Olive (olive) oil | golden yellow | fifteen% | no | 81% | 13% |
Flaxseed | Yellow to brown | 15-30% | 44-61% | 13-29% | 9-11% |
Sunflower | Golden yellow | 46-62% | Up to 1% | 24-40% | 12% |
Corn | Yellow to brown | 48-56% | no | 30-49% | 10-14% |
Soybean | Light yellow to dark yellow | 51-57% | 3-6% | 23-29% | 12-14% |
Palm | Dark yellow to deep red | 10% | no | 40% | fifty% |
Peanut | Colorless to reddish brown | 13-33% | no | 50-63% | 13-22% |
Cedar | Light yellow | 31-34% | 17-23% | 32-36% | About 9% |
Sesame seeds | Yellow to brown | 37-48% | no | 35-48% | 10-16% |
Qualitative benefits of olive oil
Oleic acid, which is found in large quantities in Provencal oil, has a versatile effect on the human body. Namely:
- Lowers total cholesterol.
- Promotes weight loss.
- Increases the production of antioxidants.
- Reduces atherosclerotic processes in the arteries.
- Reduces thrombosis.
- Slows down the aging of the whole body.
Olive oil has a low (up to 1%) acidity. Unlike other olive oils, it yellow, with a golden hue and has a very special, slightly bitter aroma.
This feature allows it to be used for dressing fresh salads, making sauces and toasting foods. When heated, olive oil does not form harmful carcinogens. It is popular with pharmacists and cosmetologists.
Table Vegetable Oils
People in food use such high-calorie foods as vegetable fats very widely. They are of great physiological importance for the person who uses them in the preparation of culinary dishes, for the manufacture of canned food and in the food industry.
All these fats belong to the category of canteens and are produced in the vastness of Russia according to GOST:
- Vegetable oil from sunflower seeds (GOST 1129-73).
- From the seeds of corn - corn.
- Soya - from soya beans.
- Mustard - from mustard seeds.
- From the seeds of the rapeseed plant - refined rapeseed (GOST 8988-77).
- Of the seeds of cotton - cotton.
- Coconut - from the pulp of coconut (GOST 10766-84).
Only olive oil from the first cold pressing, which also refers to table vegetable oils, is produced according to TU and is supplied from European countries.
Olive oils of the second pressing are suitable only for inclusion in the composition of hair products or for cooking soap.