Olive oil can also be used in stir-frying

Olive oil, camellia oil, rapeseed oil.
.
.
Many consumers are very confused
about what oil to use when stir-frying.
Is olive oil only suitable for cold dressing, not for stir-frying? Simply put, the combination of stir-fry + olive oil cannot be said to be the best, but considering the actual life situation, stir-frying with olive oil is a better choice
.
In addition, perilla oil and flaxseed oil are suitable for low-temperature cooking
.

What are the consequences of cooking oil being heated?

First of all, after heating, more cooking oil will penetrate into the food, increasing the calories of the dish and the proportion
of fat to supply.
In addition, the structure of edible oil will change to a certain extent at high temperatures, such as the production of trans fatty acids and some potentially toxic aldehydes and other substances, and will also destroy B vitamins, vitamin C, vitamin E and other nutrients in ingredients and
oils.
It may also produce a large amount of soot, including particulate matter of different diameters, polycyclic aromatic hydrocarbons, formaldehyde, volatile organic pollutants and other components
.

What is the difference between using different oils?

Experiments have shown that using olive oil, soybean oil, rapeseed oil, margarine to fry steak, margarine smoke and aldehydes produced is the most, while olive oil is the least of these, rapeseed oil and soybean oil are the same
.
It can be seen that if the stir-fry temperature is relatively high, it is better
to use olive oil.

Extra virgin olive oil is preferred

Extra virgin olive oil is a very simple extraction process, physical pressing, oil and water separation can be, and the corresponding is refined olive oil
.

Theoretically, refined olive oil is more suitable for stir-frying because it has a higher smoke point
.
In fact, refined olive oil is not common
on the market.
Stir-fry with extra virgin olive oil, low
loss of antioxidants at high temperatures.
Compared with some polyunsaturated fatty acid-based olive oils, extra virgin olive oil is still a little
more stable.

Studies have shown that using extra virgin olive oil to fry potatoes, tomatoes, eggplants, and pumpkins can bring some of the antioxidants in the oil into the ingredients
.

Consumers should pay attention to the fatty acid characteristics of edible oil, olive oil monounsaturated fatty acids are relatively high; Common vegetable oils are often rich in polyunsaturated fatty acids, such as soybean oil, which is easy to be oxidized at high temperatures and undergo some polymerization reactions; Perilla oil and flaxseed oil need to strictly control the oil temperature, which is more suitable for cold mixing and soup
.

In contrast, there is more health evidence behind olive oil, and it is usually from some people who are in better condition themselves
.
For example, a health study of nurses, based on an epidemiological study of more than 60,000 women and health professionals, found that replacing the fat in margarine, regular butter, and dairy products with the same amount of olive oil can reduce the total cardiovascular system risk by 5%-7%.

In addition, the price of olive oil is relatively high
.
But from a health perspective, the evidence for cardiovascular protection is compelling
.

(Edited by Li Chuang)