Used sunflower oil. Unrefined sunflower oil - benefits and harms

Sunflower oil is the main culinary vegetable oil in the CIS countries, and in the world it occupies the 4th position in terms of production volumes. In addition to the food industry, this product can be used in medicinal and cosmetic purposes. For maximum useful application you should know how to choose the best sunflower oil, the benefits and harms, how it is obtained, cleaning methods and how best to preserve its properties.

From this article you will learn:

How sunflower oil is obtained

Nowadays, sunflower is most actively grown in Russia and Ukraine, respectively, and in terms of sunflower oil production, these countries are among the leaders. Probably, the reason for this is the fact that it was in the Russian Empire that sunflower developed as an oilseed crop. The invention of the technology for obtaining oil from the seeds of this plant in 1829 is the merit of the fortress town of Aleksevka, Belgorod Region, Daniil Bokarev. Five years later, the peasant managed to open his own oil mill, and by 1860 there were already 160 factories of this kind operating in the city.

Seed processing

For the production of oil, sunflowers of oilseed varieties are used. The seeds of these plants have the maximum fat content - this indicator is called oil content. The grain arriving for processing will be checked in the laboratory for moisture content, oil content, weediness, and ripeness. Processing includes cleaning, drying, peeling, sorting, grain grinding and oil extraction. A by-product of sunflower oil production is meal, a valuable feed product enriched with protein. It is used to improve the diet of fish, birds, livestock. Raw proteins in the meal can take up to 41% of the composition.

Spin

Pressing is one of two ways to extract vegetable oil from sunflower seeds. Compared to extraction, it is considered more environmentally friendly, but has a lower oil yield. This figure rarely exceeds 30%.

The mint obtained after grinding the kernels is usually heated in braziers to 100-110˚C, after which it is sent to screw presses. Depending on the thickness of the mint layer, the density and viscosity of the oil, the pressure in the press, a different volume of oil can be squeezed out of the grains relative to its actual share in the composition. Due to the heating, the oil obtained in this way is recognizable by its pronounced aroma. roasted sunflower seeds. It also contains decomposition and oxidation products, due to which the smell and color are more pronounced.

Without heating the mint, cold-pressed oil is produced. Unlike the product described above, useful substances are better preserved in it: antioxidants, enzymes, vitamins, organic and fatty acid. minerals, sunflower oil salts. The disadvantage of this type of oil is that it has a short shelf life, which makes it bitter and cloudy quickly.

Sunflower oil pressed in this way is called raw. Subsequently, it is subjected to settling and filtering. This treatment makes the liquid the most delicious and healthy. The cake remaining after pressing can be processed into a feed animal product, or it can be sent for the extraction of the remaining oils.

Extraction

Obtaining sunflower oil by extraction is carried out by immersion in an organic solvent in the extractor. As a result of this processing, two products are obtained: solid fat-free meal and a solvent-oil solution called a miscella. Passing through screw evaporators and distillers, the oil is separated, settled, filtered and further technological steps.

Most often, extraction gasolines are used as solvents. With their help, it is possible to extract up to 99% of the oils contained in the seeds. Such a high efficiency is beneficial for manufacturers, so a sufficiently large amount of oil is extracted by extraction.

Refining

Oil refining - the general name of the aggregate technological stages, during which substances are removed from the oil that give it a smell, color, taste and other physical and chemical characteristics. In fact, there are no mineral and vitamin supplements in refined oil, so sometimes you can hear the definition of “impersonal”. Sunflower oil refining consists of six stages:

1. Removal of mechanical impurities. It is always carried out. Oil that has passed only this stage of refining is sold as unrefined. Its purification includes only settling, filtering and running through a centrifuge.
2. Hydration and separation of phosphatides. It is a treatment with water heated to 70˚C. Thanks to it, swelling and precipitation of mucous and protein substances occur, which contribute to the speedy deterioration of the oil.
3. Neutralization removes free fatty acids from the product, which smoke during frying, turn into carcinogens, and generally shorten the shelf life. This step is also necessary for the removal of pesticides and heavy metals. An oil that has passed this stage can be sold as non-deodorized refined.
4. Whitening with organic adsorbents, most often with clays. They draw out dye components, which also cause oxidation, and the liquid brightens. After this stage, the oil does not contain pigments and has a light straw color.
5. Deodorization is a vacuum treatment with dry hot steam (up to 230˚C), which removes odorous substances that also oxidize the product during storage.
6. Freezing to remove the waxes that get into the oil from the seeds. They are especially noticeable in cloudy oil standing in the cold. After freezing, the product becomes even lighter.

Refined oil is sold not only as a food product, but is widely used in the production of cooking oils, margarines, sauces, mayonnaise and other products. In this case, the absence strong odor or taste is a plus, as it does not affect the quality of the final product.

The use of sunflower oil is not limited to the food industry. It serves as an auxiliary raw material in the production of canned meat and fish. It can also be used in soap making, although it does not have the best soap characteristics, as well as in the production of paint and varnish products.

Unrefined vs Refined - What's the difference?

Most of the sunflower oils sold today in supermarkets and shops are refined. Advertising, basically, frightens with the presence of cholesterol in unrefined oil, as well as the release of carcinogens during frying. However refined oil some consumers call useless. Say, if there are no vitamins or minerals, why is it needed.

The answer to the question of which sunflower oil is best for frying is refined. It can also burn and create smoke, but its smoke point is much higher: +232˚C versus +107˚C. That is, unrefined oil will smoke almost always, and when frying on a refined product, this can be avoided.

However, scientists say that frying with refined oil is also unsafe. It produces trans fats that are not perceived by the body and damage cell membranes. As a result, this leads to the development of coronary disease, atherosclerosis, hormonal instability and oncological formations. In addition, such oil is useless in cosmetology, because it contains much less of one of the most valuable components in this regard - tocopherol. This antioxidant helps keep you young and prevent cancer.

Unrefined oil is healthier in composition, but requires special handling. It really is better to use it in frying to a minimum. But for salad dressing, cooking homemade mayonnaise and other uses without high temperature, it is excellent. Here the oil will show its best properties. The main thing is not to store it for the future because of short term shelf life, and store cool without access to light in an airtight metal or glass container. After opening, it is best to keep the liquid in the refrigerator.

Useful properties of sunflower oil

The chemical composition of sunflower oil is as simple as most other vegetable fats. It is 99.9% fats and fatty acids, and the remaining 0.1% includes some water, vitamin E and phosphorus. Calorie content also corresponds to pure vegetable oils - 899 kcal per 100 g.

According to the content of vitamin E (alpha-tocopherol) in diet there are practically no products that interrupt sunflower oil. The benefit of this substance lies in the strongest antioxidant properties. Tocopherol prevents the destructive activity of free radicals, which increases the risk of developing cancer, and also accelerates the aging process in cells and tissues. According to the content of this substance, sunflower seed oil is ahead of olive oil.

About 60% of the oil is linoleic polyunsaturated fatty acid, about 24% - oleic monounsaturated, and another 11% saturated acids: palmitic, stearic, arachidic, behenic.

The presence of linolenic and linoleic acids is useful because the human body does not synthesize them on its own. Sometimes they are also called vitamin F, the deficiency of which is most common. Unsaturated fatty acids are essential for strengthening cell membranes and nerve fibers. In addition, they help to eliminate cholesterol and stabilize the circulatory system.

Medicinal properties

The best medicinal properties are unrefined sunflower oil of the highest grade, easily recognizable by its pleasant aroma And characteristic aftertaste. The presence of sediment in the product does not always signal poor quality. If it is formed by phosphatides, then it is useful for the production of phosphoric acid by the body and the growth of cell membranes.

Both folk and traditional medicine recognize sunflower oil as useful, offering it for the prevention of liver and kidney diseases, digestion, thrombophlebitis, and ailments. women's health, heart and blood vessels, encephalitis and problems of the musculoskeletal system.

It is believed that the oil stimulates the intestines and to treat constipation, you need to take 2 tablespoons of liquid on an empty stomach daily in the morning. Rubbing and massage with oil are advised by traditional healers to relieve rheumatism. To enhance the healing effect, it is recommended to add garden wallflower flowers, rosemary herb or pepper tincture to vodka. Sore joints are advised to rub with a mixture of equal parts oil and propolis, mixed in a water bath.

A burning remedy for the treatment of articular rheumatism is prepared from red pepper. It is crushed, poured with oil and kept warm for about 9 days. After shaking, the mixture can be rubbed into the joints, but one must be prepared for the fact that the skin will burn and redden.

With osteochondrosis, a remedy made from salt, sunflower oil, which are mixed in proportions of 1: 2, helps. After mixing thoroughly, they must be left to dissolve for several days, so that the liquid becomes whitish-cloudy. To speed up, you can use slightly warmed oil. This simple drug should be smeared into the diseased area of ​​\u200b\u200bthe spine in the first days for 2-3 minutes. Further, every day the duration of the procedure should be increased by 1-2 minutes, until it reaches a third of an hour. Thanks to the salt treatment of osteochondrosis, metabolic processes are stimulated, blood flow and the removal of harmful substances are accelerated, which helps to reduce inflammation and relieve swelling.

With an old cough, it is recommended to mix a tablespoon of honey, flour, oil, mustard powder and half a spoon of vodka. The product is heated and mixed for a couple, turning into a sticky dough. It needs to be kneaded and spread in a small layer on the chest through gauze folded four times, covered with a scarf or film on top and left overnight. You can warm up in this way a couple of times a week.

Traditional medicine recommends instilling sore ears with a mixture of sunflower and geranium oil in a ratio of 3: 1. For those suffering from sore throats, it is advised to lubricate the throat with a solution of sunflower and aloe oils. To restore the skin from cracks and diaper rash, you can make a sunflower compress applied to the problem area during sleep. Positive effect also has rubbing with this oil of bedsores.

Despite the high calorie content, sunflower oil is not dangerous for those who are on a diet. In addition, stable functioning of the body is impossible without fats. It still won’t work in large quantities, and a tablespoon of liquid will not only make a salad with germinated wheat tastier, but also contribute to an efficient metabolism.

Harm and contraindications

The main danger of sunflower oil is carcinogens that appear during thermal processing. For this reason, it is better for him to choose a good alternative for frying in the form of an olive type refined or pomace. In salads, soups, pastries, dressings and sauces, sunflower oil remains harmless.

Refined sunflower oil can only be used for frying at low temperatures, up to +200˚C. At the same time, washing dishes after it must be treated very responsibly. Residual oil, when reheated, will contaminate the fresh product with harmful substances.

Due to the choleretic effect, the use of oil can adversely affect the condition of people with diseases of the biliary system and gallbladder.

Is it possible to treat burns with sunflower oil

Sunflower oil, the benefits and harms of which are wider than it seems, is mistakenly used to lubricate fresh burns. This is categorically false. The fact is that heated, burned cells need heat to escape. The oil creates an impenetrable film that prevents the tissues from cooling, in fact, clogging the cause of pain inside.

For severe burns, it is much more beneficial to wash the skin. cold water, quickly pulling out excess heat. But for the rapid healing of blisters and wounds left from burns, sunflower oil is suitable. It is necessary to mix it with wax from a ratio of 2: 1, warm it up until it is evenly mixed and apply it warmly to the wound through a napkin.

What sunflower oil is useful in cosmetics

In cosmetology, sunflower oil is rarely used. Perhaps the reason is that its availability and widespread culinary demand do not create the impression of an overvalued and rare oil, saturated with a huge amount of useful substances. In composition, it really loses to many vegetable oils, but this does not make it useless for personal care. Can be used quite effectively sunflower oil for hair, face and nails.

Thanks to fatty acids and tocopherol, the application of this liquid in a thin layer helps to nourish, moisturize, restore cells and enhance the immune properties of the skin. You should not be afraid of oily sheen, because sunflower oil is close in structure and composition to natural sebum. Thanks to this, by the way, it is well absorbed and accepted by the epidermis.

In general, this product can be used along with other vegetable oils in masks, hair wraps, creams and ointments. Cosmetologists note that this is an affordable basis for restorative and moisturizing preparations for hair.

Sunflower oil is suitable for removing make-up, as it perfectly dissolves cosmetical tools. Even persistent cosmetics, once in the country without special tools, can be removed with a cotton pad soaked in oil. The nourishing and moisturizing effect is an added bonus.

Sunflower oil benefits and harms For massage

IN pure form sunflower oil is very rarely used as a massage base, as it tends to form a film on the surface of the skin. More often than not, in different proportions mixed with other base and essential oils when creating complex mixtures.

However, in the absence of alternatives, you can take this oil. The main thing is that it will provide sliding of the hands, preventing damage to the skin. For massage of the back, feet, arms, shoulder and elbow joints, a mixture of 50 ml of sunflower, 4 tbsp. coconut, and 5-10 drops of lavender essential oil.

Some ways to use oil in everyday life

1. A mixture of equal parts alcohol and sunflower oil helps to remove stains from lacquered furniture, giving a second life to solid chests of drawers, tables, chairs and other interior items.
2. Sunflower oil can be used to remove fresh spots from paint on clothes. Here it serves as a solvent - you need to apply the oil for 5-10 minutes, and then wash it with dishwashing detergent.
3. Rubbing with sunflower oil will help remove unpleasant odors in the refrigerator or clean onion flavor from a cutting board or knife.
4. Dachas and private houses are sometimes attacked by ants who want something to eat. Oil helps to scare them away - they need to coat the edges of containers with cereals or packages with products of interest to insects. This is useful to know when preparing for a picnic.
5. By mixing 30 g of oil with 90 g of melted rosin and 1 tsp. syrup or honey, you can get a mixture for homemade duct tape against insects. It is necessary to anoint thick paper with it, and Velcro for the same ants is ready.
6. Sunflower oil can temporarily lubricate the hinges of doors and furniture. But you need to lubricate them with a more suitable agent as soon as possible. Oil, by the way, helps from jamming locks on clothes and bags.
7. Oil can restore the shine of kitchen utensils and cutlery.
8. For situations with a power outage in the country or just to create a special atmosphere, oil lamps are used. And yes, in a critical situation, you can replace the special oil mixture with ordinary sunflower oil.

How to choose the best sunflower oil

About how to choose an oil based on the purpose of its use, it was said above. Summarizing, we can say that unrefined is for cold use, and refined is for not too hot frying and dishes in which the aroma and taste of oil should not be felt.

Sunflower oil benefits and harms

And how to choose high-quality oil from sunflower seeds of one type or another on the store shelf. You need to be guided by the following signs:

1. The liquid should be clear, but not necessarily colorless. A dark yellow color is acceptable, especially for an unrefined product. It may also have a weak sediment. But refined oil with sediment is a fake or a spoiled product.
2. The unrefined liquid has a clear sunflower aroma and taste. In refined oil, they are either less pronounced or completely absent (in deodorized oil). Any type of product should not taste bitter.
3. On the label good product there is information about the name, nature of cleaning, composition, available additives, GOST, place and date of production, as well as the shelf life of the product. In the Russian Federation, since July 1, 2014, the national standard GOST 1129-2013 “Sunflower oil. Specifications".
4. Naturally, the “younger” the oil by the date of production, the more willingly it should be taken.
5. Sunflower oil stored in the light oxidizes, so it is better to take bottles from the depths of the shelves, where the lighting is poor.
6. "Sunflower oil" is a pure product made from sunflower seeds. A trade item called "vegetable oil" may include admixtures of other oils.
7. Manufacturers that emphasize the presence of vitamin E often add it as a vitamin supplement. Although, there is nothing frankly bad in this, of course.

In 2014, the publication Roskontrol conducted an examination of 22 copies of refined sunflower oil sold in retail chains in the Russian Federation. The most consistent with the declared characteristics was shown by the popular Oleina brand and oil from the economy segment Every Day. With weaker performance, but compliance with the standards, the tests were also carried out by the brands "Anninskoe", "Zlato", IDEAL. The highest content of unsaturated fatty acids was noted in Every Day oil - 64.2%, and IDEAL and Anninskoye became the leaders in terms of the amount of vitamin E - 45.65 mg and 45.52 mg per 100 g.

Storage

Contrary to the opinion of many consumers, sunflower oil does not have a very long shelf life. This is especially true for an unrefined product, which already oxidizes under the influence of light, and after opening the package, the spoilage process is accelerated several times. Therefore, when rare use it is better to buy small amounts of oil that will not have time to deteriorate, standing on the kitchen shelf.

Before plastic bottle with oil will be opened, it should be stored in a cool and cool place (from + 5˚C to + 20˚C). The expiration date, which is indicated on the bottle, is relevant only under these conditions and until it is opened.

After depressurization, unrefined oil packed in plastic containers can be stored for no longer than 2 months. After transfusion into glass bottle(preferably from tinted glass) and placed in a dark place, this period may increase to 3-4 months, but it is still better to use the product within 60 days. In the people, to extend the shelf life, a spoonful of salt or a few dry beans are placed at the bottom of a glass jar.

For long term storage, freezing may be considered. In fact, the liquid does not freeze, but retains its beneficial properties much longer. After one freeze-thaw cycle, food and medicinal value the product does not change.

How to clean oil at home

Sunflower oil can be obtained not only industrially, but also at home. To do this, the grain is moved, crushed, separated from the husk with water. After that, you can squeeze out the oil. In everyday life, for this, you can use a special nozzle to separate the juice from the cake. Some home-grown butter makers equip presses for this purpose. grape juice. One way or another, after obtaining coarse oil, it becomes necessary to clean it.

First you need to drive the resulting liquid through a funnel-shaped filter made of paper or non-woven fabric. As an alternative, a cloth that allows oil to pass through is suitable, because at this stage the main thing is the mechanical cleaning of oil from cake, pieces of husk, etc. You can take repeatedly folded gauze. Paper oil filters are rare but found in specialized stores. The product should be filtered immediately after squeezing, as the oxidation of the components begins immediately after squeezing.

Instead of straining, you can try to defend the oil. To do this, it is poured into an opaque container made of mild steel, glass or plastic, closed with a lid and left alone for about a day. This is enough to move light inclusions to the surface, and heavy inclusions to the bottom. For better cleaning the liquid can be filtered after this stage, after which unrefined home-made sunflower oil will be obtained.

At home, the possibilities of oil purification end there. Yes, alkaline neutralization and hot steam deodorization are possible at home, but this, firstly, costs time and money, and secondly, requires a good understanding of the process from a chemical point of view. In general, homemade unrefined oil is more than suitable and healthy for eating. It is not much inferior to the purchased one in its characteristics and remains in excellent condition when provided suitable conditions storage.

Cold pressed oil is indispensable product in daily diet healthy eating. Its benefit lies in the fact that at the time of manufacture it retains all the vitamins and minerals that are present in the raw material without the use of harmful impurities.

Definition

For cooking, there is a single technology of cold pressing, which ultimately gives the most delicious and healthy product. The result is an ingredient of the highest quality, which is used both for cosmetic purposes and in food. The oil perfectly preserves a considerable amount of trace elements, phospholipids, vitamins and acids. All this is achieved due to the fact that the structure of biological substances is not disturbed during production.

The process of such an extraction consists in pressing the necessary seed when the mass is heated to 45 degrees. It should be noted that this technology provides a smaller volume of raw materials obtained, when compared with other manufacturing options.

What is good for health?

To date, cold-pressed products have filled the shelves of supermarkets, but not everyone knows about their usefulness, and they prefer the gas station familiar to many.

In order to understand the need for the use of raw materials, you need to understand the technological process of its manufacture. Sunflower seeds, flax seeds and other ingredients are sent to a special press, after which juices are squeezed out of them under high pressure. In this regard, the temperature of the refueling mass rises.

It should be noted that even those who follow the raw food diet can safely use this product for food.

Thanks to this method of manufacture, it retains all the vitamin complexes inherent in a certain type of oil. It also contains amino acids and natural ones that are involved in the formation of cell membranes, and they, in turn, are responsible for the normalization of metabolism.

How to choose

It must be remembered that a real product at the time of production should not be chemically processed, as well as the introduction of various preservatives. The use of such supplements is very important for those who seek to improve their health and eat natural food. Based on the foregoing, when choosing, it is necessary to be guided by the presence of a pleasantly pronounced aroma, as well as a qualitatively different taste.

For example, the first cold pressing, as well as products of the same manufacturing method, deteriorate quickly enough, this confirms their naturalness. They have sediment and good turbidity. By adding these herbs to your diet, you can improve your health. When buying, you need to be careful, especially for raw foodists, as some manufacturers can increase the production temperature to 90 ˚С. With such processing, useful substances begin to disappear. A product that smells of burnt or burnt oil does not meet all production standards.

Equipment

For manufacturing, you will need a screw oil mill, which should include a cold-pressed oil press. Such devices are of different types. The main difference is the amount of processed raw materials, as well as the output power. For small businesses, machines that process 6-10 tons of seeds per day are perfect. For larger firms, you need to choose devices with greater productivity.

What is the difference between cold and hot pressing

Today on the market appeared great amount oil manufacturers, as such products are becoming increasingly popular. Prices for these items vary greatly. It turns out that the mark "unrefined" does not always mean that the oil is produced in compliance with all requirements and will bring maximum benefit for good health. Processes can be divided into hot and cold pressed. The first type of production uses high temperatures, which in turn speeds up the production of the product. With this treatment, much more oil comes out than with the second option. By using a different kind of fabrication, a much more useful end result can be obtained. This technology allows you to get the most quality product, which, in turn, costs more, because up to 30% of the oil remains in the cake.

Hot pressing reduces the amount of nutrients and useful properties. With flawless production, there should not be a sharp strong taste and aroma. Also, when swallowed, the oil pleasantly envelops the throat and leaves behind light taste. In order to choose the right cold-pressed oil, you should pay attention to the inscription - Extra Virgin. The difference in quality and usefulness for the body is great, so the decision is up to everyone personally.

olive

Production begins immediately after harvest, that is, the dates fall at the end of November - beginning of December. Berries need to be cleaned of twigs and leaves, and then washed thoroughly. Next, the fruits are crushed on stone millstones, and the resulting paste is well mixed and heated to a temperature of no more than 27 degrees. Then a traditional press or centrifuge is used, thus cold pressing the olive oil.

Oil can be distinguished by its fatty acid content. The smaller their number, the product is considered better and more expensive. The complexity of manufacturing is that these fruits, like many others, begin to oxidize in air, as well as when using very high temperatures. Therefore, in order to reduce this percentage, production should take place as quickly as possible.

Cold pressed olive oil is considered very useful and is most often produced mechanically. In its composition, such an oil can formally contain up to 1% fatty acids, but such an indicator is inappropriate for serious companies. The most famous manufacturers tend to eliminate or reduce the presence of this component altogether.

This factor is due to the fact that the reaction begins to occur immediately at the time of removal of the fruit. The closer the press is, the better the final product is.

Sunflower

To obtain oil, you must use fresh seeds. Quality, first of all, will depend on the condition of the source material. Seeds must be oilseeds with a moisture content of no more than 6%, otherwise the product will turn out to be too watery. A significant role is played by the degree of maturation, as well as the heat and light received during the growing process.

Cold pressed is the most useful, it retains all the trace elements necessary for the body.

It contains the following vitamins:

• A (improves vision well);
• D (provides the exchange and absorption of calcium);
• E (helps maintain youth, health, and is also considered a natural antioxidant);
• K (provides correct work system responsible for blood clotting).

Such a product improves the functioning of the liver and digestive system, fights early aging and strengthens immune system. Its harm lies only in its high calorie content, therefore it is not customary to consume oil in large quantities.

Linen

Cold-pressed linseed oil is recommended for use in food, as well as in folk medicine and cosmetology. Its composition is simply unique and contains such as Omega-3 and Omega-6. Before buying such a product, you should consult your doctor, as there are restrictions on the effects on health.

Beneficial features:

• the level of cholesterol in the blood is significantly reduced;
• cold pressed oil is excellent remedy for the prevention of atherosclerosis, therefore it makes our life longer, as it prevents the development of strokes and heart attacks;
• in its composition it has almost all B vitamins, which have a positive effect on the nervous system;
• vitamin E contained in the oil is an indispensable antioxidant;
• the product forms and improves immunity;
• helps to absorb calcium;
• stabilizes the level of fats;
• useful for children
• restores the strength of athletes after a hard workout;
• recommended in the postoperative period;
• well heals cuts and wounds;
• stabilizes the endocrine system;
• helps in losing weight;
• used in diabetes mellitus, as it improves the absorption of insulin by the body.

castor

Cold-pressed castor oil is extracted from a light yellow hue that does not form a film and does not dry out. It has a number of valuable properties. Very often used in cosmetology, as it perfectly nourishes, moisturizes and protects the skin, smoothes wrinkles and prevents premature aging. It has excellent whitening properties, helps in the fight against freckles. Cold-pressed oil is also great for hair care, gives them shine and strengthens. Well stimulates the growth of eyelashes and eyebrows, an indispensable remedy for dandruff.

Used for deep cleansing gastrointestinal tract. It is considered the easiest assistant for weight loss, as well as for improving metabolism.

Grape

Cold pressed is characterized by significant antioxidant properties. The use of 1 tbsp. l. of this remedy covers the daily requirement for vitamin E. The extract is extracted from the bones of the fetus. Since they contain a large amount of chlorophyll, the final product has a greenish tint. Due to the presence in the composition of this component, when used, damaged tissues and mucous membranes heal, and also has a bactericidal effect.

The oil is very light and pleasant in taste, practically odorless. It is quickly absorbed into the skin and has a beneficial effect on it, for which it is often used in cosmetology. It is also important in medical purposes for the prevention of female and male problems in the genital area and oncology. Great for boosting immunity and overall health.

Can you fry?

Many are wondering if it is allowed to cook food using first cold pressed oil? Such an action, of course, is permissible, but at this moment the ingredient loses its unique taste and aroma, as well as positive properties. It is too useful in its raw form for such a utilitarian application. His bright taste it is not combined with all products, for example, fish should not be cooked on it at all. Good quality oils that have a neutral flavor are great for frying. This product undergoes special processing and is suitable for such purposes, without losing all its useful properties.

In order not to be disappointed after purchasing the selected gas station, it is necessary to take into account some factors. At the time of purchase, you need to pay attention not only to the expiration date, which is very small, but also to the packaging. Since the product is afraid of light and oxidizes quickly, it must be in a dark glass container and be hermetically sealed. Another important point is its storage at home under the same conditions. After the expiration date, it is better not to use it for food, because this may affect the state of health.

Cold-pressed oil is significantly more expensive than chemically refined and processed products, and therefore you can be sure that manufacturers monitor the quality of their product and control the presence of fakes.

Unrefined sunflower oil is divided into premium and first grade products and oil for industrial processing. Since Roskachestvo is only interested in the oil that consumers meet on store shelves, only oils of the first and highest grades took part in this study. In the course of a rolling study of unrefined sunflower oil, the quality and safety characteristics of 17 domestic products under trademarks: Zateya, D, Kubanochka, Golden seed, My sun, Gifts of the Don region, Gifts of the Kuban, Vkusvill, Alyonushka, GLOBUS, Selyanochka, Russian woman, South of Rus', Kuban favorite, Every day, Golden sunflower, Sloboda. The purchase of samples was made in various retail outlets in Moscow and the Moscow region. The goods were carefully examined according to 31 parameters. The cost of selected samples at the time of purchase ranged from 75 to 130 rubles.

Russian quality system standard

Russian quality system standard for unrefined sunflower oil compared to current GOST establishes higher requirements for color and acid numbers, which indicate the quality and degree of purification of the product. The increased Roskachestvo standard also more strictly considers the parameters of the mass fraction of moisture and volatile substances in the product and the mass fraction of non-fat impurities and excludes the use of antioxidants, flavors and other food additives. The use of sunflower seeds obtained using GMOs is not allowed. The required level of production localization for awarding the Russian Quality Mark is at least 98% of the cost of goods.

Differences from refined oil

Unrefined sunflower oil, like hundreds of years ago, undergoes exclusively mechanical purification during production, in contrast to the refined (including chemically purified) product, which was previously investigated by Roskachestvo. Therefore, it has an intense color, pronounced taste and smell. The appearance of this product allows the presence of slight turbidity, sediment, since the unrefined oil contains accompanying substances (phospholipids, tocopherols, carotenoids and wax), which significantly increase the physiological value of the product. Unrefined oil is a rather capricious product: it cannot stand light and can only be stored under room temperature, and the opened package should be immediately sent to the refrigerator. According to GOST, the shelf life of unrefined sunflower oil is four months. When buying, do not forget to pay attention to the date of manufacture: keep in mind that the product needs to be eaten quickly enough. In addition, it is worth knowing that the highest quality unrefined oil is obtained from a fresh harvest (in August - September).

Sometimes, in order to extend the shelf life, manufacturers resort to hydration by subjecting the oil to additional treatment with water. Through this process, phosphatides, mucous and other hydrophilic substances precipitate in the form of flakes, after which they are removed. Experts note that hydrated oil is much paler in appearance, and poorer in taste and smell than the “classic” unrefined product. There was no hydrated sunflower oil among the studied samples.

Story:

Sunflower was brought to Russia from Holland during the time of Peter the Great - then the flower was grown exclusively in gardens for beauty. And for almost a century, no one even guessed that oil could be obtained from the seeds of this unusual plant. Only in 1829, a serf from the Voronezh province, Daniil Bokarev, decided to benefit from the "sun": he collected the seeds and tried to extract oil from them. Four years later, the world's first oil mill was built in the village. The Church recognized sunflower oil as a lenten product, so its second name appeared - vegetable oil. In those days, only unrefined sunflower oil was produced, and the technology for its production has not undergone major changes since then.

A few words about spin

Unrefined sunflower oil is obtained in only one way - by pressing, during which the crushed sunflower seeds fall under the press. In the production of oil, cold and hot pressing are distinguished. It is believed that the lower the temperature during the extraction of oil, the higher the quality of the finished product. So, during cold pressing, the oil retains all useful substances, vitamins and microelements, while it has a slight smell, which for many consumers is a determining criterion when choosing. During hot pressing, the seed is exposed to higher temperatures, which leads to an increase in the actual yield of the product, but reduces its quality. It is worth saying that formally, both during cold and hot pressing, the oil is heated, the difference between the two methods lies in the temperatures used, and each manufacturer has their own. It is also important to pay attention to products that are labeled "first spin". Some may think that this speaks of more high quality oil, but it's not. The unrefined product, as experts explain, is always extracted from the seed using the so-called first pressing, there is nothing special about it. This phrase hides the same method - the pressing method.

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On the label of unrefined sunflower oil, you can sometimes find the inscription "frozen". In this study, out of 17 samples, two were made using freezing: Kubanochka And Sloboda. The essence of this method is to slowly cool the oil with very little stirring. This method has practically no effect on the taste, only a slight decrease in the characteristic smell of oil and a “fatty” taste, which some consumers do not like. At the same time, all vitamins and nutrients remain intact, and the oil becomes more transparent. So you should not bypass the frozen oil, it is no worse in its qualities, and it will be stored longer.

Freshness and purity of oil

During laboratory tests of sunflower oil, experts Special attention focus on freshness and purity. The quality of the oil in the product is expressed by the so-called acid number. It shows the content of free fatty acids in the oil and depends on the characteristics of the raw material - the seeds from which it is obtained. The GOSTs in force in the country establish rather strict requirements for this parameter: the acid number for unrefined sunflower oil of the first grade should not exceed 4, and for the highest - 1.5 units. The Roskachestvo standard for this indicator set the requirement for all varieties at 2.25 units. Studies on this indicator gave optimistic results: all selected samples did not exceed the upper limit of the requirements of the Roskachestvo standard. This allows us to conclude that there were no stale samples among the studied oil.

Color matters

No less important in the study of unrefined sunflower oil by experts is such an indicator as a color number - it tells about the degree of oil purification. According to GOST, this indicator for unrefined sunflower oil of the first grade should not exceed 25, and for the highest - 15 units. The Roskachestvo standard determines the upper limit of 15 units for both the first and the highest grade. Almost all samples met the Roskachestvo standard for this indicator. It should be noted that two products Selyanochka And South of Rus', passed the upper limit of the requirements - their color number was equal to 15. The lowest values ​​​​of the color number, namely 2.5 units, were found in samples under trademarks: My sun, Gifts of the Kuban, D And Vkusvill.

Need to be persistent

Sunflower oil cannot resist the light, no matter what its source is - the sun or an incandescent lamp. The process of fat oxidation is constantly going on in the product, and in the light it accelerates several times. That is why this natural oil it is better to store in a dark place. The degree of oxidation of the product, due to the accumulation of peroxide compounds, reflects the peroxide value, which is also investigated in the tests. If the oil was stored incorrectly (for example, the seller stored it in a light warehouse), the peroxide values ​​\u200b\u200bmay exceed acceptable levels. At the same time, the product will have a reduced shelf life and a characteristic rancid taste may appear. The GOST current in the country sets the value of the peroxide value for the first grade at a maximum of 10 units, for the higher grade - at 7 units. The Roskachestvo standard set the requirements, as in TR TS: 10 units. Based on the data received from the laboratories, the following trademarks could not meet the requirements of the TR CU: The sun is mine(11.4 units) and golden sunflower(12 units).

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Each of the presented samples was also examined for the content of toxic elements such as lead, cadmium, arsenic, mercury, iron, copper, as well as for the content of pesticides and radionuclides. Some samples in terms of copper content passed the upper limit of the standards and, taking into account the deviations of the methodology, could not meet the increased requirements.

Unpretentious

The indicators of the mass fraction of moisture and volatile substances and the mass fraction of non-fatty impurities, the requirements for which were increased by the Roskachestvo standard, were normal for all selected samples. As for the norms of the mass fraction of phosphorus-containing substances, all samples also met the norms of GOST and the Roskachestvo standard. The indicator of the content of benzapyrene, a carcinogen, which is always closely examined by experts, turned out to be normal in all selected samples. There is no need to worry about radionuclides either: not a single sample exceeded the radiation safety criterion. No violations were found in terms of the number of pesticides.

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Sometimes marketers in pursuit of profit resort to various tricks. Roskachestvo draws attention to the fact that if products are labeled with the phrase “without preservatives”, this is another trick. By definition, they cannot be in oil, this product deteriorates from oxidation by oxygen, and not due to the activity of microbes, from which preservatives are designed to protect. The inscription "without cholesterol" in this sense is also quite eloquent. In vegetable oil, it also cannot be in principle, because this substance is synthesized in the animal body, and sunflower oil as a whole herbal product. In the event that the label indicates that the oil is “enriched with vitamin E”, you need to remember that this vitamin is present in the product initially.

For Russians, sunflower oil is the most traditional vegetable oil. It is made from sunflower oil annual. This heat-loving and light-loving plant from southern Mexico has successfully taken root in Europe. Currently, sunflower plantations account for 70% of its world crops. Products extracted from the plant, including unrefined sunflower oil, have absorbed useful and nutrients, concentrated sunflower from the surrounding nature.

In contact with

The product is obtained from annual sunflower seeds by cold or hot pressing and extraction. cold pressed is also called press. It can also be obtained at home. Hot pressing and extraction are carried out in oil mills. The production process consists of several stages:

• preparation of raw materials (cleaning seeds from litter, hulling, separation of kernels and husks);
• crushing kernels in rollers, getting "mint";
• extraction from mint with a press;
• dissolving the pulp obtained after pressing with the help of organic solvents;
• distillation (extraction) of the oily substance from the solution and the solid residue (micelles and meal) in the extractor.

The spin derivative is subjected to settling or purification from related impurities (refining). There are several cleaning methods (chemical, physical, mechanical), as a result of which the color, smell, density and other qualities of the product change.

Unrefined oil has a rich dark yellow color.

In the manufacture of cold-pressed sunflower oil, heating is sometimes still used. Seed kernels passed through the rollers, the so-called. mint, are placed in baking pans and subjected to heat treatment at a temperature of 45 ° C. Further, under high pressure, the juice of the seeds is released, which is then sent to sediment and storage.

When cold pressed, it is not allowed to use any chemical treatment, add preservatives and exceed the temperature above 45 ° C. Excessively overheated sunflower raw materials will give the product a burnt taste and smell, deprive many useful components. Sometimes manufacturers raise the heating temperature of raw materials to 90 ° C. With hot pressing, the pressing process is accelerated and the yield of the product increases, while with cold pressing, 20-30% of the oil component remains in the cake.

In unrefined cold-pressed varieties pleasant taste and the aroma of roasted seeds, an oily substance that gently coats the mouth and throat when swallowed.

The presence of the inscription "Extra Virgin" on the label is a guarantee that this is an unrefined cold-pressed product.

How is it different from refined?

When starting cooking, housewives should understand the difference between refined sunflower oil and unrefined sunflower oil. The purified product has no smell and pronounced taste of seeds, therefore, when dressing salads and canned food, when roasting and adding to the dough, it does not affect the taste and smell of dishes. Refined varieties have a longer shelf life and are cheaper.

The difference between refined and unrefined sunflower oil in chemical composition. During the cleaning process, many useful substances are lost, which reduces the healing properties.

unrefined sunflower oil useful qualities not inferior to olive, soy, corn.

Compound

The composition of unrefined sunflower oil includes a large amount of fatty acids. Their average molecular weight is about 290 atomic units. A large proportion belongs to omega-9-oleic (25-40%) and omega-6-linoleic (45-60%) acids. Also, the unrefined product contains palmitic, stearic, myristic, arachidic, omega-3-linolenic acids.

Unrefined varieties are famous for containing vitamins that have been preserved during the cold pressing process. So α-tocopherol (vitamin E substance) is contained in an amount of up to 70 mg / 100 g. olive oil this figure is up to 24 mg / 100 g.

It is a powerful neuroprotector and antioxidant, it protects cell membranes from breakage as a result of oxidation, stabilizes mitochondria, regulates metabolic processes and immunity, and reduces the risk of malignant tumors. Another important vitamin found in unrefined butter is K.

Benefit for health

The benefits of unrefined sunflower oil are due to its composition. The combination of vitamins and fatty acids allows it to have the following effects:

• regulate fat metabolism, accelerate metabolism, as a result of which “bad” cholesterol is reduced and excess weight improves the regeneration of muscle and bone tissue;
• improve the functioning of the cardiovascular system and the brain (prevents degenerative changes, memory loss), strengthens the walls of blood vessels;
• reduce blood viscosity and the risk of blood clots;
• help form cell membranes and nerve fibers;
• improve liver function and digestion, eliminate constipation;
• strengthen immunity;
• prevent premature aging;
• and nails;
• improve the functioning of the endocrine and genitourinary systems.

Unrefined sunflower oil has not only benefits, but also harm, if consumed immoderately.

Which is more useful - refined or not?

Traditionally, the question of which sunflower oil is more useful, refined or unrefined, is answered by giving preference to the latter because of its greater naturalness. However, not all so simple.

Specific taste and smell are created due to the presence of impurities in the product - pigments, odorants, soaps, natural contaminants. When used systematically, these substances can have negative impact on the body.

In addition, the answer to the question of which sunflower oil is better, refined or not, depends on the purpose of its use. For frying, baking and canning with heat treatment, peeled varieties are preferable. They do not lose quality when heated, do not violate the taste and smell of cooked food. In addition, the shelf life of unrefined oil is much shorter. If the hostess makes a supply of food for a long time, it is better for her to prefer peeled varieties.

Is oil treatment effective?

Treatment with unrefined sunflower oil should be agreed with the doctor after a preliminary medical examination. An important point of any therapy is dosing. In the amount of 20-50 g (up to 3 tablespoons), the unrefined product has a therapeutic effect, in a larger dose it can have the opposite effect.

There are many recipes healing mixtures traditional medicine with the addition of olive or sunflower oil. For medicinal products only the unrefined product is intended to be used. In some cases, it is helpful to just drink a spoonful of oil.

How to use?

In order not to harm your health, you should know how to use unrefined sunflower oil. You should not use it more than 20-50 g per day, so as not to disturb the lipid balance of the body and not gain excess weight. To achieve a healing effect, the intake must be regular.

Since the oil contains vitamins that are easily destroyed when heated, it makes no sense to use an expensive healing product frying, baking and canning. Although there are recipes that recommend adding a lot of oil to the jar before seaming without subsequent sterilization. The most common and correct way to use an unrefined product is dressing vegetable salads.

Can you fry?

Choosing culinary recipes, housewives decide whether it is possible to fry in unrefined sunflower oil. If there is no other option, then as an exception, once, you can. It should be borne in mind that vitamins will not be preserved, the taste and color of the oil will change, as well as change taste properties fried dish. Some types of fish do not go well with the taste of unrefined varieties, and vegetable fried will spoil the taste of the soup.

Cooks need to clearly understand why it is impossible to fry in unrefined sunflower oil all the time. Substances dissolved in oil, when heated, change their structure, break down, turn into toxins and carcinogens.

Possible harm from use

The main point limiting the doses of unrefined varieties is high calorie content(890 kcal / 100 g) and the presence a large number fat (99.9 g / 100 g). It is undesirable to eat more than 3 tablespoons a day. Otherwise, the fat balance of the body will be disturbed, its work internal organs and systems, the weight will increase.

During the frying process, toxins that are harmful to the body can be formed. People suffering from chronic diseases (hypotension, blood incoagulability, gallbladder problems, etc.) should consult a doctor about the admissibility of using oil or reducing doses. With some anomalies of the body, the positive properties of the product turn into negative ones. There are cases of allergy to the ingredients of sunflower oil. In addition, the expired product will cause harm.

Shelf life and storage

The shelf life of unrefined sunflower oil, especially that which has not been mechanically refined, is rather short. It easily precipitates and has a cloudy color.

It should be clearly remembered how long unrefined sunflower oil is stored. After opening the package, the product should be used within a month. It should be stored in glassware in a dark place at a temperature range of 5-25°C. If the color, smell and taste have changed, you should stop using the product.

Are you really interested in the beneficial properties of the oil? Then get ready to get acquainted with a considerable amount of useful information ... I had to shovel a whole mountain of various literature (including foreign forums and even a doctoral dissertation), and then "filter" and provide in a digestible form, tell in simple terms. Hope it worked out!

The entire text below can be summarized in two basic rules: 1 - use unrefined extra virgin oil for dressing salads, 2 - fry and bake in as refined oil as possible. Under these conditions, you will get the greatest benefit from sunflower oil.

Our desire and task, as consumers, is to get the maximum benefit (for the minimum cost) from the products we buy. But as a rule, manufacturers pursue a "slightly" different goal - to maximize profits with minimal costs, which is generally logical and normal. The manufacturer always balances between his profit and the minimum acceptable consumer qualities of the product. We, the buyers, need to at least a little navigate in technological processes in order to benefit from the purchased and consumed product. In general, everything is not difficult with the sunflower oil example, if you understand the processes a little ...

Sunflower oil is produced (extracted) from seeds in one of two main ways: 1 - pressing (physical method), 2 - extraction (chemical method). Each of them is both useful and harmful, under certain circumstances.

METHOD №1 - PHYSICAL OIL EXTRACTION

When we talk about the beneficial features of the oil, we mean that the amount of various nutrients is as close as possible to ordinary raw seeds. As part of which there is really a colossal presence of various usefulnesses: 10 vitamins and 9 minerals, and all this is of great concentration. And if the mineral component in the oil cannot be preserved in any way (this is oil!), then the vitamins are mostly preserved in the oil, if it is simply squeezed out of the seeds.

COLD SPIN. This is the most primitive technology for extracting vegetable oil - seeds are pressed under pressure, and oil flows out of them. Everything is simple! In this process, both vitamins and phytosterols are “squeezed out” from the seeds in the main amount. Therefore, this type of oil is the most vitamin-containing and healthy. This is what we - consumers need ... but, as always, it could not have done without a few fly in the ointment. Here's what they are:

In "pure form" this technology will be used only by notorious altruists - with real cold pressing, the oil yield from raw materials (seeds) is so small, and the waste is so great that it is absolutely not profitable from an economic point of view. This sunflower oil will be extremely expensive! Therefore, the seeds are heated during pressing. The oil in the seeds melts slightly (becomes more fluid) and is squeezed out of the raw material into more. This is the first fly in the ointment: pressing temperatures up to 55 ° C are considered cold pressing.

Why is this bad for us, applicants for "usefulness"? First of all, this temperature destroys phytosterols (the oil becomes less useful in the fight against cholesterol), the oil loses some vitamins (C, B5, B9), and the content of vitamins A, E, B1, B6 and K is reduced.

Another "inconvenience" for producers of cold (first) pressed oil is its short shelf life. There are too many all kinds of impurities in it that cause rapid deterioration of the product ... and therefore, after squeezing, it is cleaned. In addition to being filtered or settled (simply or in a centrifuge), it is also mixed with water at a temperature of 50 ° C (hydrated). Various impurities as if they stick to water molecules and then they are easily separated from the oil, along with water. An oil that has undergone a hydration process is not considered refined. This is the second fly in the ointment.

By this process, manufacturers significantly increase the shelf life of sunflower oil, and at the same time destroy water-soluble vitamins B1, B2 and PP, and also once again reduce the content of vitamins A, E, and K.

Due to the fact that cold-pressed oil does not undergo any additional purifications, except for those described above, very high requirements are placed on the quality of raw materials (minimum harmful substances and absolute freshness of seeds), which means that the cost of such seeds is higher than the average. This is another fly in the ointment.

When buying unrefined virgin oil, we are very dependent on the honesty of the manufacturer. After all, the temptation to save on raw materials is always present! And in this case, we can, in addition to vitamins, buy another "not weak" amount of pesticides and other undesirable impurities.

What do we have in the "dry" residue? Vegetable fat with a certain amount of vitamins A, E and K, with a characteristic smell of raw seeds and not suitable for frying - smokes, foams and contains an increased amount of substances that become harmful when frying. But! This the best option buying salad dressing oil! In the "olive" classification it would be called - "EXTRA VIRGIN". :) By far this is the healthiest variety of sunflower oil available.

Manufacturers of cold-pressed oil insist that it is the most useful. Let's agree with them. Then one misfortune arises - in the "remains", from which the "most useful" oil was squeezed out (by cold pressing), there is still some oil left (about 15%). Naturally, this raw material is not thrown away, but “finished” chemically, after which it is purified and sold as ordinary refined oil. And this is absolutely logical.

And so what? And what happens is that producers who do not produce cold-pressed oil produce better refined oil. After all, they do not initially "impoverish" the seed by cold pressing, but immediately process it - with all the benefits. This is of course a subjective opinion, but still not devoid of prudence.

HOT PRESS. The technology is completely similar to cold pressing, only at temperatures of about 100 ° C. The seed is heated to such a temperature in order to more fully extract oil from it. The higher the temperature, the thinner and more fluid the oil in the seed, and the more it can be squeezed out. After such a temperature treatment of oil, it has nothing in common (in terms of benefits) with cold-pressed oil. Vitamins C, B5, B6, B9 are destroyed in it. It is possible that vitamins E, A, K will be partially preserved (with a low degree of probability), but, of course, we are not talking about the preservation of phytosterols. This technology is often used by private oil mills in order to maximize profits from purchased raw materials.

Everyone is familiar with this type of oil, and many (if not most) people consider it the most "real" sunflower oil ... this is exactly the "bazaar" oil - oliya.

This oil has a characteristic dark color (the darker, the less likely it is to find vitamins in it) and the same appetizing aroma of roasted seeds, characteristic of olié. Naturally, both of these factors do not add any usefulness to them, because the more intense the smell and the darker the oil, the more high temperatures it was pressed from seeds, and the more "dead" it is!

What is the result? When buying such oil, you do not need to think about its benefits, most likely it does not carry any nutritional benefits, except for energy consumption. It should be considered only as a very fragrant dressing for salads and that's it. Frying on it is absolutely not advisable and there is nowhere more harmful.

METHOD #2 - CHEMICAL OIL EXTRACTION

OIL EXTRACTION. This technology is used by all large low-extraction plants. At its core, this process has nothing to do with preserving the beneficial properties of sunflower oil... rather the essence it lies in the most efficient processing of raw materials, when the oil from the seeds is extracted almost without residue. But further purification (refining) of the oil makes it the most safe view for culinary use.

The very method of extracting sunflower oil from seeds (extraction) for me, as a layman, is rather frightening and not credible. The oil from the seeds is not squeezed out, but "corroded" with the help of a solvent (gasoline-like substance): the oil comes out of the seeds and, as it were, "sticks" to the solvent, after which the "fat-free" seeds (cake) are removed, and the sunflower oil is actively cleaned from this " gasoline" - refined.

Based on my geographic location, I often have to be near one very large oil extraction enterprise, and until I became interested in this topic, the same question arose: "What the hell, it stinks so much!" I will say very specific ... some kind of semi-edible chemical ... unforgettable! Now I have the impression that all these 6-8 degrees of purification (refining) serve one single purpose - to get rid of this nasty smell! Well, this is my IMHO, so to speak.

I think it is not necessary to list all types of oil purification. To realize all the "usefulness" of the extracted oil, it is enough to know how it is extracted from sunflower seeds ... I assume that they clean the oil very carefully and clean everything that is possible from it. The result is absolutely impersonal, purified "from everything in the world" vegetable fat called - refined deodorized frozen sunflower oil brand "P".

What is the result? And the result is not so bad. If the oil is required for culinary purposes, this is indeed the best option. After all, then the oil is required not taste qualities, but practical: so that it does not foam, does not smoke, contains and produces a minimum of hazardous compounds when cooking on it. That's for such purposes and deliciously refined oil! This is its benefit - do no harm. :)

As you can see, each of the oils is useful in its own way: cold pressing - maximum vitamins, hot pressing - excellent flavor, refined is the best choice for hot cooking.

USEFUL IN THE COMPOSITION OF SUNFLOWER OILS:

None of the oils "and was not even close" in terms of vitamin composition, with their raw materials - sunflower seeds. But vitamins are not everything ... We take an average bottle of refined oil and see something like this, per 100 grams:

Carbohydrates, grams0

Proteins, grams0

Fats, grams99.9

Sunflower oil calories, kcal 899,0

In short, what the average person needs to know about fatty acids: unsaturated - useful (fight bad cholesterol), saturated - not useful (they contribute to its accumulation). The most useful is the oil with the highest content of oleic acid. That is, the presence of monounsaturated fatty acids should be as high as possible in sunflower oil.

It is easy to see that manufacturers do not give clear indicators on the content of certain fatty acids (fluctuations are up to 100%). This is due to the fact that their presence depends entirely on the initial raw materials (seeds), which can be different varieties or tritely collected from different fields, and, accordingly, their composition will be somewhat different.

Under such conditions, it is impossible to clearly determine which of the oils (based on the above production technologies) will be the most useful in terms of its "fat" composition (namely, this composition is the main nutritional value oils, not vitamins). An example would be that a bottle of refined oil will have 35% monounsaturated fatty acids and 4% saturated fatty acids, while the "healthiest" cold pressed oil will only have 14% and 12%, respectively. Given that it is not possible for a simple buyer to determine the composition of a particular bottle of sunflower oil, we can assume that any of the purchased ones will be equally useful, in terms of their "fat" composition.

There is an exception to the above conclusion: there are producers who produce "special" sunflower oil, high content monounsaturated acids. It is called high-oleic and is produced from special varieties of seeds. As a rule, it is sold in supermarkets, on the shelf along with expensive types of vegetable oils. Its price is also not small.

We figured out the fats, now let's evaluate the vitamin component. Which, it should be noted, is also quite unstable in any variety of sunflower oil.

Vitamins "from the label" (different oils): vitamin E 45 - 70 mg., vitamin A? mg., vitamin K? mg., vitamin F? mg.

VITAMIN E. Often (namely, it should be so) sunflower oil contains a colossal amount of this vitamin: in 100 grams more than 200% of daily requirement adult (45 - 70 mg). Sunflower oil is famous for its content and this is logical - initially there is a sky-high amount of tocopherol in the raw seed. But does it get in that, unchanged form, into the container from the shop window?

If you are a little puzzled and look at several labels of different sunflower oil, you can make one interesting discovery: not all of them indicate the presence of vitamin E! In fairness, I clarify - on cold-pressed oils, the presence of this vitamin is always indicated.

Yes, it can be assumed that some producers of refined oil do not consider it necessary to indicate that a powerful antioxidant (vitamin E) is present in their product, taking it for granted ... But! I noticed that on 2 bottles of sunflower oil from the same manufacturer, but with different brands on the label, different data: one has vitamin E, and the other does not. Having studied the website of this (very large) manufacturer, an interesting circumstance was revealed: some varieties of oil (manufactured using identical technologies) are additionally enriched with vitamin E. It is said that sunflower oil is enriched with vitamin E, up to the natural norm. Then the question arises: "It turns out that if, after all the stages of refining, the oil is not artificially enriched with vitamin E, then it will not be there?"... Judging by everything, this is how it is, or, most likely, it contains meager amount this vitamin. So small and unstable that it is not listed on the label.

After passing through all the stages of refining, sunflower oil contains very little vitamin E. In order for its presence to be close to natural (natural), the oil is artificially enriched with vitamin E (most likely synthetic).

Indirectly, significant artificial enrichment is confirmed by the fact that the presence of vitamin E in refined (if its presence is indicated) and in cold-pressed is approximately the same. True, most likely, cold-pressed oil contains more natural tocopherol.

VITAMIN A. This vitamin is always indicated in the composition of the first (cold) pressed oils. Unfortunately, it is not indicated how much it is there: close to raw seeds- 0.02 mg (which is not very much anyway, 1% of the daily requirement) or even "traces".

The content of vitamin A, or rather its provitamin, in sunflower oil is more of an advertising (popularizing) character than a practical (nutritive) one. Its presence even in dry seeds is very insignificant, not to mention original product. It is possible that manufacturers independently greatly enrich sunflower oil with this vitamin (this is possible, since it is fat-soluble), but we do not have specific data and can only guess.

By the way, vitamin A is sometimes present in refined oil in the form of provitamin beta-carotene. Add it there as natural dye. The fact is that after one of the stages of refining (clarification), the oil may turn out to be too colorless, without the characteristic yellowness. This “goldenness” is provided by beta-carotene.

VITAMIN K. By default, this vitamin can only be present in cold-pressed oil, as it has a mediocre resistance to heat, and besides, its content in the oil is not high. I had to meet it on the label, only in one form of high oleic oil. On other bottles, its presence is silent and presumably this vitamin is not stored in them.

It is noteworthy that vitamin K is available on imported bottles, even with refined sunflower oil, but not on domestic ones.

VITAMIN F. Vitamin F is often listed on bottles of cold-pressed oil. In reality, this is a kind of manufacturer's trick, similar to indicating the absence of cholesterol in oil (no single plant-based product can contain cholesterol). Vitamin F is an unsaturated fatty acid that is part of absolutely any vegetable oil. We reviewed them above.

VITAMIN D. In many sources, I had to hear and read about the presence of vitamin D in sunflower oil ... but I did not find it on a single label. And one more interesting note: vitamin D is not found in sunflower seeds. :) Where does it come from in the oil that is extracted from these seeds? The question remained open.

However, there is nothing to be upset about here. Vitamin D is not indispensable for our body - it is remarkably synthesized in it, and therefore is not required in external sources.

In the end, we get the following picture: refined oil contains vitamin E (most likely synthetic) and possibly vitamin A (as a dye), cold-pressed - vitamin E (rather natural) and negligible content of vitamin A and K (theoretically).