Which cooking oil is more useful: almond, pine nut or sunflower

We used to use two types of oil in the kitchen - sunflower and olive. Although there are many other vegetable oils, which are suitable for cooking and very good for health.

In vegetable oils contain a lot of vitamins, minerals, and amino acids that are vital for our body.

How to generate different types of oils, what properties they have and how to find oil, it is useful to you?

Walnut oil

It has a characteristic nutty flavor and certainly make an impression on those who want to add new colors to the usual dishes. For the production of this type of oil nuts first stored in special conditions, and then use cold-pressed technology. This oil contains a record high amount of vitamin E, minerals and trace elements, which activate the activity of the brain, cleanse the body of toxins, including carcinogens and radionuclides, accelerate the healing of wounds and burns.

In cooking, walnut oil is used for filling vegetable salads, sauces for hot snacks and rubbing raw meat before marinating. The only negative - it quickly spoils and becomes rancid. .

Almond oil

It is considered one of the finest of oils, which can not but affect its value.

The oil has a pronounced aroma of toasted almonds and has a high fat content - about 40 & minus; 50%. Due to its smell and truly magical moisturizing properties of almond oil is widely used in cosmetics, perfumery and pharmaceutical industries. Almond oil is rich in linoleic, oleic and stearic acids, and contains more than 20 macro- and microelements useful for skin, hair and gastrointestinal tract. Oil and anti-inflammatory effect may be used to treat burns and skin softening coarsened.

In cooking, almond oil is used for frying and filling fish, such as trout. However, at high temperatures it becomes dull flavor, so it is preferable to use salad dressings, ready-made pasta and vegetable dishes, as well as rice and poultry. If you do not have time to cook complicated dishes refined enough sprinkle almond butter fried bread - and now ready unusual appetizer.

Cedar oil

In the 19th century, oil of pine nuts exported to Europe as a delicious product, but at home can not do any one fair without it. Oil is valued not only for the distinct flavor and unique taste, but also for the many useful properties. No wonder healers called him cure a hundred diseases.

It consists of carbohydrates, proteins, phosphatides, fatty acids, vitamins A, B1 B2 B3 D and essential oils. Vitamin F in cedar oil is three times longer than in the fish oil and vitamin E - is five times greater than in the olive. Oil of cedar nuts helps with varicose veins, hypertension, diseases of the stomach, protects against atherosclerosis and early heart attacks, used in the treatment of burns and boils, and generally contributes to the mood and vitality.

The cooking oil of pine nuts is used for salads, feeding mushrooms, boiled potatoes, fish and pancakes. Adding oil canning increases the shelf life of products and gives a spicy taste. By calories is comparable to the fats of animal origin, so is used as a full-fledged product in vegetarian cuisine.

Cedar oil is produced by pressing, and to produce it fit only fresh nuts - from collection to processing must be not more than three months. The finished oil can be stored in a dense packing in a dark room to a year.

Sunflower oil, cold pressed

Sunflower oil is well suited for the Russian cuisine, perfectly combined with traditional salads and snacks. We are accustomed to every day use, refined, deodorized sunflower oil, although it is virtually tasteless and will not be any good. For consumption it is still necessary to use cold-pressed sunflower oil - it is a rarity on the shelves, but in vain.

There are three ways of oil production. There are only three: cold pressed - pressing seeds with minimal heating of the press (to a maximum of 60 ? C), hot spin - pressing at 120 degrees, and extraction - the resulting oil using a solvent such as benzene or hexane, which are then eliminated. In this second case, it lost almost all its useful properties, and in the third oil may remain any particle of non-natural substances added. To improve the quality of oil grades, it is refined - thermally treated in several stages chemically purified, and then artificially enriched in vitamins. Also, oil can deodorize - completely eliminate the smell and taste, so it does not interrupt the taste and flavor of the dish.

Full preservation of vitamins, including useful for all body systems oleic acid, the method provides only cold-pressed, he is the most gentle and natural of all. Sunflower oil obtained in this manner is rich in vitamin A, trace elements and linoleic acid, improves vision and movement coordination, and the content of vitamin E, which prevents aging, it is four times the olive.

The most high-quality oil is produced from high oleic sunflower.

Experiment with different types of oils, with their help create new culinary delights and stocked with vitamins, the main rule - carefully read the label before buying and choose only high quality products, giving preference to cold-pressed oils!