The differences between the various types of seeds for vegetable oils (derived mainly from semi and then also called seed oils ) concerns mainly the fatty acid composition in . Most vegetable oils contain mostly mono-and polyunsaturated fats and low in saturated fat, the exception " tropical oils" that do contain a large percentage of saturated fat. The
fatty acid composition in seed oil not only varies from species to species, but also depends on climatic conditions and soil type. It can also be varied by genetically modifying the seeds of plants.
fatty acid composition in seed oil not only varies from species to species, but also depends on climatic conditions and soil type. It can also be varied by genetically modifying the seeds of plants.
peanut oil
This oil is extracted from the seeds of the plant Arachis hypogaea the family of legumes. It has a fatty acid composition similar to olive oil because it contains many acids monounsaturated and polyunsaturated few. This makes it quite stable at high temperatures, so it is suitable for frying.
This oil is extracted from the seeds of the plant Arachis hypogaea the family of legumes. It has a fatty acid composition similar to olive oil because it contains many acids monounsaturated and polyunsaturated few. This makes it quite stable at high temperatures, so it is suitable for frying.
oil sunflower
is extracted from the seeds of Helianthus annuus of the Composite family. The cultivation of sunflower is typical of Eastern Europe, but in recent years has spread to Europe and Italy. L ' oil sunflower seeds contains a very high percentage of polyunsaturated fats, particularly linoleic acid (75%), and a considerable amount of vitamin E (68 mg / 100 g). It should be easy to meet rancidity due to the high degree of unsaturation therefore not suitable for cooking and frying, and should be kept refrigerated in opaque bottles. There sunflower oils derived from genetically modified plants having a modified fatty acid content in favor of monounsaturated fats: They are used for frying, especially in North America, thanks to greater stability at high temperatures.
is extracted from the seeds of Helianthus annuus of the Composite family. The cultivation of sunflower is typical of Eastern Europe, but in recent years has spread to Europe and Italy. L ' oil sunflower seeds contains a very high percentage of polyunsaturated fats, particularly linoleic acid (75%), and a considerable amount of vitamin E (68 mg / 100 g). It should be easy to meet rancidity due to the high degree of unsaturation therefore not suitable for cooking and frying, and should be kept refrigerated in opaque bottles. There sunflower oils derived from genetically modified plants having a modified fatty acid content in favor of monounsaturated fats: They are used for frying, especially in North America, thanks to greater stability at high temperatures.
flax seed oil is extracted from
seeds of the plant Linum usitatissimum , widely used until a few years ago to produce garments. Unlike other vegetable oils rich in omega-6 oils, linseed oil is very rich in linolenic acid, il capostipite dei grassi omega 3. Ne contiene fino al 58%: per soddisfare il fabbisogno giornaliero di grassi omega 3 ne bastano solamente 6 grammi al giorno! L'acido linolenico è il più delicato tra gli acidi grassi: si ossida molto facilmente e di conseguenza il processo di estrazione dell'olio di lino deve essere fatto accuratamente, possibilmente in assenza di aria e a temperatura controllata. Fino a qualche anno fa l'olio di lino spremuto a freddo veniva prodotto esclusivamente con il metodo Baglioni , a temperatura controllata, per lo più da piccole aziende biologiche. Ora che il consumo è aumentato le aziende più grandi hanno adottato metodi molto meno delicati nei confronti del prodotto, che viene portato a temperature molto più alte che possono ossidare l'acido linolenico. Inoltre nessun produttore propone confezioni totalmente opache che proteggano l'olio dalla luce; nessun negoziante lo conserva in frigorifero per proteggerlo dalla temperatura. La probabilità di trovare un prodotto veramente fresco, quindi, è molto bassa. Consigliamo quindi di evitare il consumo di olio di lino , a meno di non approvvigionarsi direttamente dal produttore, assicurandosi che utilizzi il metodo Baglioni e che conservi in frigorifero l'olio così prodotto.Il prodotto va conservato in frigorifero in bottiglie scure, e va consumato nel giro di qualche settimana. Ha un sapore caratteristico di noce, leggermente amarognolo. Quando irrancidisce prende un sapore sgradevole di pesce.
seeds of the plant Linum usitatissimum , widely used until a few years ago to produce garments. Unlike other vegetable oils rich in omega-6 oils, linseed oil is very rich in linolenic acid, il capostipite dei grassi omega 3. Ne contiene fino al 58%: per soddisfare il fabbisogno giornaliero di grassi omega 3 ne bastano solamente 6 grammi al giorno! L'acido linolenico è il più delicato tra gli acidi grassi: si ossida molto facilmente e di conseguenza il processo di estrazione dell'olio di lino deve essere fatto accuratamente, possibilmente in assenza di aria e a temperatura controllata. Fino a qualche anno fa l'olio di lino spremuto a freddo veniva prodotto esclusivamente con il metodo Baglioni , a temperatura controllata, per lo più da piccole aziende biologiche. Ora che il consumo è aumentato le aziende più grandi hanno adottato metodi molto meno delicati nei confronti del prodotto, che viene portato a temperature molto più alte che possono ossidare l'acido linolenico. Inoltre nessun produttore propone confezioni totalmente opache che proteggano l'olio dalla luce; nessun negoziante lo conserva in frigorifero per proteggerlo dalla temperatura. La probabilità di trovare un prodotto veramente fresco, quindi, è molto bassa. Consigliamo quindi di evitare il consumo di olio di lino , a meno di non approvvigionarsi direttamente dal produttore, assicurandosi che utilizzi il metodo Baglioni e che conservi in frigorifero l'olio così prodotto.Il prodotto va conservato in frigorifero in bottiglie scure, e va consumato nel giro di qualche settimana. Ha un sapore caratteristico di noce, leggermente amarognolo. Quando irrancidisce prende un sapore sgradevole di pesce.
Olio di semi di mais
È estratto dai germi dei semi di Zea mais , una graminacea tipica del Nordamerica, coltivata anche in Italia. Ha una composizione simile a quello di girasole, molto ricco di acido linoleico e vitamina E.
È estratto dai germi dei semi di Zea mais , una graminacea tipica del Nordamerica, coltivata anche in Italia. Ha una composizione simile a quello di girasole, molto ricco di acido linoleico e vitamina E.
Olio di semi di soia
Si ricava dai semi delle numerose varietà di soia, una leguminosa originaria dell'Asia. È un olio più completo poiché contiene entrambi gli acidi essenziali, linoleico (50% circa) e linolenico (8% circa). 20 grammi di olio di soia non raffinato soddisfano il fabbisogno giornaliero di entrambi i grassi essenziali. Anch'esso should be refrigerated in opaque bottles.
Si ricava dai semi delle numerose varietà di soia, una leguminosa originaria dell'Asia. È un olio più completo poiché contiene entrambi gli acidi essenziali, linoleico (50% circa) e linolenico (8% circa). 20 grammi di olio di soia non raffinato soddisfano il fabbisogno giornaliero di entrambi i grassi essenziali. Anch'esso should be refrigerated in opaque bottles.
oil seed rape
is extracted from the seeds of Brassica napus oleifera and Brassica campestris , the family of cruciferous vegetables. The oil obtained contains a considerable amount of erucic acid, a substance which is metabolized with difficulty by the human body and accumulates in the fat of the heart muscle, causing alterations. The law requires that in ' mixed seed oil and margarine is not present in a quantity greater than 5% erucic acid. Since erucic acid is actually a poison to our body, because to allow its use also only a small percentage? The answer is economic: the ' rapeseed oil is cheap and its use is widespread in oils and fats used by food manufacturers.
is extracted from the seeds of Brassica napus oleifera and Brassica campestris , the family of cruciferous vegetables. The oil obtained contains a considerable amount of erucic acid, a substance which is metabolized with difficulty by the human body and accumulates in the fat of the heart muscle, causing alterations. The law requires that in ' mixed seed oil and margarine is not present in a quantity greater than 5% erucic acid. Since erucic acid is actually a poison to our body, because to allow its use also only a small percentage? The answer is economic: the ' rapeseed oil is cheap and its use is widespread in oils and fats used by food manufacturers.
sesame seed oil is extracted from
seeds of Sesamum indicum , is characterized by an equal percentage of oleic acid and linoleic acid (40%). The scent and flavor, is used in many preparations of oriental cuisine.
seeds of Sesamum indicum , is characterized by an equal percentage of oleic acid and linoleic acid (40%). The scent and flavor, is used in many preparations of oriental cuisine.
tropical oils
are the oils derived from coconut palm . Unlike other vegetable oils , all very rich of mono-and polyunsaturated fats, these oils are rich in saturated fat, a special characteristic of animal fats. They are not for sale for human consumption, but they are much used by the food (under the heading " vegetable oils) because they are inexpensive and allow products to last a long time, thanks to the low proportion of unsaturated fats. It is usually used as cooking oil from restaurants to the excellent stability characteristics, which are often misused: fried foods with palm oil are acceptable (in terms of taste) after a week of heavy use! I saturated fat, as is well known, are more harmful to heart health and arteries compared with mono and polyunsaturated fats. In reality, only long-chain saturated fats significantly raise blood cholesterol values, not the medium-chain: not all tropical oils are bad for your arteries!
are the oils derived from coconut palm . Unlike other vegetable oils , all very rich of mono-and polyunsaturated fats, these oils are rich in saturated fat, a special characteristic of animal fats. They are not for sale for human consumption, but they are much used by the food (under the heading " vegetable oils) because they are inexpensive and allow products to last a long time, thanks to the low proportion of unsaturated fats. It is usually used as cooking oil from restaurants to the excellent stability characteristics, which are often misused: fried foods with palm oil are acceptable (in terms of taste) after a week of heavy use! I saturated fat, as is well known, are more harmful to heart health and arteries compared with mono and polyunsaturated fats. In reality, only long-chain saturated fats significantly raise blood cholesterol values, not the medium-chain: not all tropical oils are bad for your arteries!
Palm oil is extracted from the fruit of the palm, Elaeis giuneensis , is characterized by a high content of long-chain saturated fats, in particular palmitic acid, the same content in butter. vegetable oil is more harmful for the heart and arteries , just because of long-chain saturated fats.
palm kernel oil is extracted from the seeds of palm , Elaeis giuneensis , also contains lots of saturated fat but unlike palm oil they are short-chain, especially lauric and myristic, much less harmful to the arteries of palmitic acid.
Coconut oil is extracted from the pulp of coconuts, is rich in medium-chain fatty acids (MCT), and then, like oil, palm kernel, does not represent a danger for the heart and arteries .
Article on http://sementi.blogspot.com/
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