List of vegetable oils. Useful educational program on vegetable oils

Each capsule (0.2 g) contains 0.084 mg of carotenoids from sea buckthorn oil concentrate, the recommended daily dose of the product provides 6-12% of the physiological need for beta-carotene.

Sea buckthorn oil, in addition to carotenes, contains a number of biologically active compounds: vitamins B1, B2, C, P, K, E; flavonoids - isorhamnetin, quercetin, kaempferol, myricetin, catechin, which have capillary-strengthening, cardio-stimulating, gastroprotective, diuretic, anti-inflammatory effects; chlorogenic acid, which has a choleretic effect; beta-sitosTherin, choline, which stimulates the synthesis of phospholipids, has a lipotropic effect, prevents fatty degeneration of the liver, enhances phagocytosis, improves memory, especially in old age, and has a sedative effect; alpha and beta amirins are compounds that regulate lipid metabolism.

• healthy people for the prevention of A-hypovitaminosis, to increase defensive forces body, to improve the condition of the skin, nails and hair, for children to ensure normal growth, for the elderly for active longevity, to maintain the antioxidant defense system, especially for people living in ecologically unfavorable areas, as well as those exposed to various types of household radiation (working with a computer, prolonged exposure to the sun);
• as a medical food product for eye diseases, visual impairment, skin diseases, accompanied by dryness and delayed regeneration, in chronic diseases gastrointestinal tract (inflammatory and ulcerative-erosive lesions), bronchi, lungs, tuberculosis, while the main treatment of diseases should be entrusted to the doctor.

• healthy people for the prevention of E-hypovitaminosis, to maintain systems antioxidant defense of the body especially residents of industrial areas, centers of large cities, computer users, people who are in the sun for a long time; children for normal growth, the elderly to slow down the aging process, to improve the condition of the skin, nails and hair;
• for the prevention of violations of lipid metabolism and atherosclerosis;
• as a product of therapeutic nutrition for muscular dystrophies, degenerative changes in bones, joints, ligaments, including post-traumatic ones, with reduced function of the sex glands, with menopause, with diseases of the gastrointestinal tract, with diseases of the heart and peripheral vessels, while the main treatment of these diseases should be entrusted to a doctor.

• healthy people as a source of unsaturated fatty acids, phospholipids, essential amino acids, vitamins, microelements, providing restorative action on the body;
• for the prevention of lipid, protein, water-salt metabolism disorders;
• as a therapeutic food product for diseases of the kidneys and urinary tract(chronic glomerulo- and pyelonephritis, cystitis, urolithiasis), with osteoporosis. The main treatment of these diseases should be entrusted to the doctor.

Vegetable oils

Consists of a mixture of sunflower, mustard, linseed and sesame oils.

A combination of four different compositions vegetable oils(table 1) optimizes the ratio of fatty acids of various classes (table 1), enriches amino acid, vitamin and mineral composition mixtures.

This functional food product with regular use supplies the body with essential nutritional factors and promotes good physical development. Flaxseed oil regulates the processes of growth and development of the brain, eyes, gonads, gastrointestinal tract, musculoskeletal system, enhances tissue regeneration. Sesame oil is a valuable dietary food product that has a beneficial effect on health. In medicine, it is used for therapeutic nutrition for lipid metabolism disorders, arterial hypertension, inflammatory and degenerative diseases of the joints. In recent years, sesame seeds and sesame oil have been actively used for the prevention of osteoporosis, due to the presence in it of calcium, phosphorus - building materials for bone tissue, and phytoestrogens that control the processes of bone resorption. In bodybuilding sesame oil is consumed to increase muscle mass. Sunflower oil is an additional source of essential amino acids and magnesium. Mustard oil improves appetite, stimulates digestion processes, promotes better absorption of nutrients. It should be noted that for good physical development, it is important not only good nutrition, but also high physical activity.

Consists of a mixture of corn, mustard and pumpkin oils.

This mixture combines three oils that affect the organs of the digestive system. Corn oil enhances the secretion of bile, reduces its viscosity, has an antispasmodic and anti-inflammatory effect. Mustard oil improves appetite, stimulates digestion, has bactericidal and anthelmintic activity. Pumpkin seed oil enhances the motor function of the colon and biliary tract, has an anthelmintic effect.

Consists of a mixture of corn, mustard, camelina oils and rosehip oil.

It has an original aroma and taste, it combines a fresh pungent aroma and taste of camelina and mustard oils, softness of corn. The high taste qualities of this oil are not inferior to its beneficial properties. Corn and mustard oils are rich in linoleic (omega-6) oleic acids, but poor in alpha-linolenic (omega-3) acid; camelina oil is the "champion" in the content of alpha-linolenic acid, and contains linoleic and oleic acids in smaller quantities (table 1), rosehip oil is a rich source of gamma-linolenic acid. The combination of these oils makes the ratio of fatty acids more harmonious, able to regulate the content of lipids and cholesterol in the blood. Tocopherols, carotenoids, phospholipids, bioflavonoids contained in all components of the mixture form an antioxidant complex. Anti-atherosclerotic, anti-inflammatory, regenerating, general tonic, antispasmodic, choleretic, bactericidal, anthelmintic action of the components of the oil mixture cause it positive effect on almost all systems of the human body.

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1 when oxidizing 1 g of fat to carbon dioxide and water, 9 kcal is formed, with the oxidation of 1 g of proteins or carbohydrates - approximately 4 kcal,

2 under the action of desaturases, desaturation occurs, double bonds are formed, from lat. saturatio - saturation,

3 elongases lengthen the carbon chain, from lat. elongatio - stretching, lengthening.

Vegetable oil is a product derived from seeds, fruits, roots and other parts of nature's various gifts and is the most abundant fat available in the human diet. Vegetable oils were also used for culinary purposes, absolutely any national culinary school can confirm this. This product was the most common means of preserving beauty, cosmetics based on vegetable oils, both in ancient times and in our time, occupy a leading position among all those presented. And of course, one of the most popular roles vegetable fats was the role of health savior. And now this product will always be one of the first to be purchased by visitors to supermarkets. Fans of traditional medicine and admirers of home cosmetology also cannot do without this gift of nature.

Useful properties of the product

Useful properties of vegetable oils are that it is a product consisting of waxes, phosphatides and triglycerides. Their composition is additionally enriched with such components as free fatty acids, lipochromes, tocopherols, vitamins and many additional useful material. All these components are essential human body for a full life. Scientists have proven that the lack of vegetable oils in the daily diet can lead to various bad consequences, up to the development of diseases, such as impaired cholesterol metabolism and the occurrence of atherosclerosis, and its regular use, on the contrary, reduces the chance of developing these diseases to a minimum, additionally supplying the body necessary set nutrients.

Composition and chemical set vegetable oils very much depends on what kind of processing it went and from which product it was obtained. But common to all vegetable oils is that they are rich in alpha-linoleic acid (omega 3), which:

• It is necessary for people suffering from diabetes to maintain the body and blood sugar levels in the normal range.
• In the presence of cardiovascular diseases, it strengthens the walls of blood vessels.
• In the case when vision problems are diagnosed, it serves as an additional component that helps restore its required level.
• Strengthens the immune system, helping the body cope with pathogens.
• Helps with osteoarthritis and rheumatoid arthritis.

The second important component in the composition of vegetable oils is linoleic acid (omega 6), the only acid that can transform into other acids, thus compensating for their deficiency. The lack of this acid is especially dangerous for young children, because it leads to:

• Slow development of a small organism.
• Diseases of the epidermis.
• Digestive disorders.

Vegetable oils contain a large number of tocopherol (vitamin E). This determines such positive qualities of this product:

In addition to the above, vegetable oils are rich in phytosterols, phosphatides, pigments and many other substances that give color to this product, ensure its long-term storage, aroma and taste. And at the same time, they also have a beneficial effect on the health of the liver, strengthen its cells, helping it perform a cleansing function. They also normalize the metabolism in the body and help the production of bile. An insufficient amount of these components of vegetable oils can cause the development of atherosclerosis and anemia.

Vegetable oil production

Vegetable oil production exists now in every corner the globe. In each region, it is obtained from plants characteristic of this particular place. Get them from:

• oil seeds, for example, from mustard, sunflower, soybean, poppy, rapeseed, flax, cotton, etc.
• The fruits of oil plants.
• When processing vegetable raw materials– tomatoes, rice, wheat germ, almonds, corn, apricots, etc.
• Orekhov, almost all nuts are suitable for oil production.

The process of extracting oil from the base can be done in two ways, which are fundamentally different from each other:

• Pressing- consists in a mechanical effect on plant materials, in other words, it is squeezed out. It was in this way that vegetable oil was obtained in antiquity. And now nothing has changed. The oil obtained in this way has the maximum amount of useful substances, it retains the natural structure. Pressing can be carried out both hot and cold. When hot, the vegetable base is first fried. This allows you to increase the amount of the resulting product, which will also have a richer taste and aroma. But this method shortens the shelf life. The cold method does not involve thermal processing of raw materials, thanks to which the oil obtained in this way can be stored for a longer time.
• Extraction- this type of obtaining a certain vegetable oil is based on its ability to dissolve in special organic solvents. A solvent is repeatedly passed through the raw material, completely removing it from vegetable base oil. After that, the solvent is distilled off, and we get pure oil. This method allows you to increase the amount of product obtained.

What are the types of vegetable oils?

Types of vegetable oil are now presented in the widest range. Due to the fact that the oil is obtained from plant products, there are a huge number of types of this product. Each country has its own preferences, primarily related to the flora growing there. But, nevertheless, it is possible to single out the main types that have received the greatest distribution in the world market:

• sunflower;
• olive;
• rapeseed;
• peanut;
• sesame.
• from grape seeds;
• mustard;
• corn;
• soy;
• linen;
• cotton.

In addition to these, there are still a huge number of other species, such as, for example, pumpkin, walnut and many others. It is impossible to single out the best vegetable oil from this series, because each has its own remarkable features and scope of use.

Most often, we buy refined oil for consumption, it is it that is mainly presented on store shelves. What does this word mean?

The refining process consists in various types of purification of the oil obtained by cold or hot pressing. This product is refined most often in order to purify it of impurities and various substances that reduce the shelf life. In addition, refining allows you to get rid of the specific taste of the plants from which the oil was pressed. This is very important for culinary purposes, because during cooking various dishes natural taste, such as sunflower oil, can ruin the result and overpower the taste of the food being cooked.

But negative side refining can be considered almost complete cleansing of vitamins and other useful substances in the oil.

Use in cooking

On the shelves of stores we can see a huge number of various products of this category. You should not limit yourself in the kitchen to one only, for example, sunflower oil. By diversifying your stocks with various fragrant bottles, you can significantly expand your daily diet, enriching it with new flavors. In addition, in this way you enrich the prepared dishes with very useful vitamins and microelements, which are so necessary in our time, characterized by a fast pace, lack of healthy food and snacks on the go.

Some varieties and types should be used for frying foods, with others you can season salads or prepare marinades with great benefit, while others will add more flavor to your desserts and confectionery.

Unrefined sunflower oil will add an incredible flavor to any salad. Olive oil can generally be considered a storehouse of vitamins and a hallmark of Mediterranean cuisine, so pizza and pasta are impossible without this elixir of youth.

Vegetable oil dough will help you, while observing fasting, continue to delight your family members with delicious pastries and fragrant bakery products.

Cabbage with vegetable oil, an ordinary light salad, will save you in case of unexpected guests. And butter and vegetable oil, which has now appeared on store shelves, will allow you to enjoy the usual sandwiches for breakfast, reducing the harm of this product of animal origin.

Mix salt and vegetable oil, any, to your own taste, and you will get a wonderful marinade for meat, poultry or fish.

By alternating rapeseed, soybean, sesame, peanut and pumpkin oil in the preparation of familiar dishes, you will allow your usual food combinations to sparkle with new notes, which means that your culinary masterpieces will never be repeated.

Despite the rather high calorie content of vegetable oil, which is approximately 1000 kcal per 100 g. product, you should not be afraid of the possibility of gaining excess weight. Still, as a rule, it is used for one meal at all small dose this product. In addition, the fats that make up this product are very easily absorbed by the body.

Vegetable table oils are very easily spoiled, therefore, it is imperative to observe the conditions for their storage: keep in glass container with a tightly screw cap or cork, keep out of sunlight and strictly adhere to the expiration date. In this case, they will not bring anything but benefits!

Application in cosmetology

Vegetable oil in cosmetology began to be used a very long time ago. Even the ancient beauties noticed that various types of this useful gift of nature are able to cope with many cosmetic problems, give beauty to the skin, hair and nails. Oils obtained from seeds, seeds of various plants and from nuts are still used in the production of various personal care products.

The composition of this product is perfectly balanced and similar to the composition of sebum, which allows it to be easily absorbed by our skin. Well, the variety of types of oils and the functions they perform will allow each beauty to choose the perfect remedy for herself. After gaining some experience, you can easily compose even a mixture of vegetable oils, taking into account the characteristics of your particular skin type.

For example, for dry aging skin the best remedy for care will be oils of avocado, rosehip, wheat germ. Olive, sea buckthorn peach oils are ideal. Sensitive skin easily accept castor or Peach oil, without the appearance of irritation and allergies. A fat, combined type"with delight" to get acquainted with oils of grape seeds, hazelnut, jojoba, olives.

Even our great-grandmothers trusted castor and burdock oil for hair care, thanks to which they could be proud of their braids until old age. You can use this recipe: heat 1 tbsp. castor or burdock oil and rub into the hair roots. Then wrap your head in a warm towel and hold for an hour. If you use this recipe twice a week, after a couple of months you will notice that your curls have become thicker, shimmer with a healthy shine. And hair growth and the appearance of new ones will not keep you waiting.

Nails, for example, will become stronger and grow faster if you use almond or apricot oil for warm baths.

The benefits of vegetable oil and treatment

The benefits of vegetable oil have long been familiar to man, which is why both in traditional and folk medicine vegetable oils are successfully used for the treatment of various diseases.

For example, the drug industry has successfully used such a topical component to create a greenhouse effect, which allows medicinal substances to penetrate deeper into the skin. And the oils themselves have a fairly wide range of useful functions performed.

Traditional medicine is literally saturated with various useful vegetable oils, which are used both for external and internal use. Here are some examples of oils with recipes for their use.

Linseed oil:

• For the prevention of cardiovascular diseases, it is necessary to consume one teaspoon of flaxseed oil every day.
• For sore throats, gargle with warm linseed oil. Take one tablespoon in your mouth warm product and roll from cheek to cheek for five minutes. Then spit it out.
• For frostbite, apply a compress with this oil on the damaged part of the skin for 20 minutes.

Sesame oil:

• Toothache is easily treated by rubbing sesame oil on the inflamed gums.
• For otitis media, put warm oil in your ear.
• To normalize digestion with constipation, drink one tablespoon of the product on an empty stomach every day.

Sunflower oil:

• For the treatment of rheumatism, heat one glass of sunflower oil and add 4 hot red peppers to it. Infuse the medicine for two weeks, and then rub the affected area.
• For sinusitis, suck one tablespoon of the product every day like a lozenge.

Olive oil:

• For regular headaches, drink two teaspoons of olive oil every morning and evening before meals.
• Chapped lips will “come to their senses” thanks to a compress of this oil.
• To fight a cough, drink one teaspoon warm oil twice a day.

The scope of this product in medicine is unusually wide. And this is not surprising, it is difficult to find such a unique combination of a variety of product types with an incredible amount of useful properties and healing functions.

Harm of vegetable oil and contraindications

The harm of vegetable oil and contraindications to its use are so small that you only need to know some rules for choosing the right product and the specifics of its use in order to reduce the negative impact to zero:

For proper nutrition, a person needs vegetable oils. These are sources and means necessary for the body to absorb fat-soluble vitamins. Vegetable oils differ in the composition of the feedstock, in the degree of purification and features technological process. First you need to understand their classification. In our article, we will consider the main types of vegetable oils and their application. Here we note their useful qualities and contraindications for use.

Classification of vegetable oils

Origins are classified according to the following criteria:

1. Consistency: solid and liquid. Solids contain saturated fats. These include (cocoa and coconut) and of little use (palm). Liquids contain monounsaturated (olive, sesame, peanut, avocado, hazelnut) and polyunsaturated (sunflower, etc.) fatty acids.
2. According to the method of extraction, cold-pressed oils (the most useful ones) are distinguished; hot (the raw material is heated before pressing, as a result of which it becomes more liquid and the product is extracted in a larger volume); obtained by the extraction method (raw materials are treated with a special solvent before pressing).
3. Types of vegetable oils by purification method:

• unrefined - obtained as a result of rough mechanical cleaning; such oils have bright pronounced odor, are considered the most beneficial for the body and may have a characteristic sediment at the bottom of the bottle;
• hydrated - purified by spraying hot water, they are more transparent, do not have a pronounced odor and do not form a precipitate;
• refined - oils that have undergone additional processing after mechanical cleaning, having a weak taste and smell;
• deodorized - obtained as a result of hot steam treatment under vacuum, they have practically no color, taste and smell.

Vegetable oils for food

Vegetable oils are widely used in all spheres of human life. Most of them are very helpful. Certain types of vegetable oils are used in the manufacture of cosmetics, shampoos, hair masks, etc. Some of them are more used as medicines in folk medicine. And yet, almost all varieties of vegetable oil are suitable for human consumption. They bring invaluable benefits to the body.

Among all existing species, the most useful vegetable oils for food are distinguished. These include those that contain monounsaturated fatty acids (olive, sesame, peanut, rapeseed, avocado and hazelnut). These fats are considered healthy because they help lower blood cholesterol levels.

One of the most common oils, which is in great demand in all countries of the world, is sunflower.

The benefits and harms of sunflower oil

Sunflower - the most widespread and demanded all over the world. It is obtained from sunflower seeds. In addition to all the useful properties that sunflower oil has, its price is one of the lowest compared to other varieties, which makes it also the most affordable. It is only 65-80 rubles per liter.

Sunflower oil is a source of linoleic acid, important vitamins and a whole complex of unsaturated fats, including Omega-6. Its regular use contributes to the normalization of the functioning of all body systems, improves the quality of skin and hair.

Sunflower oil, the price of which is set at one of the lowest levels, is widely used in cooking in the manufacture of mayonnaise, other sauces, baking confectionery, etc.

It is not recommended to use this product in excessive amounts for people with gallbladder diseases. It contains polyunsaturated fats, which form free radicals when heated - substances that are extremely dangerous for the human body.

Olive oil: beneficial properties for the body

Olive oil is obtained from European black or green olives. In its manufacture are used different ways spin and degree of cleaning. The most common types of vegetable oils are:

• Unrefined first pressing - obtained by mechanical pressing of the feedstock. Such a product is considered the most useful, ideal for dressing salads and improving the quality and taste of ready meals.
• Refined second extraction - obtained by pressing the raw materials remaining after the first extraction. During the production process, up to 20% of extra virgin olive oil is added to it, so it is also very useful, besides, it does not form carcinogens when frying, like sunflower oil.

Olive oil has the following properties and characteristics:

• contains twice as much oleic acid as sunflower;
• reduces the amount of cholesterol in the blood;
• used to prevent diseases of the heart and blood vessels;
• improves digestion;
• necessary for the absorption of fat-soluble vitamins;
• contains monounsaturated fatty acids and Omega-6 in small amounts.

All the benefits of corn oil

Corn is obtained from corn germ. In terms of useful properties, it surpasses such types of vegetable oils as sunflower and extra virgin olive oils.

A corn germ product is useful in that:

• is a source of fatty acids (saturated and unsaturated);
• improves brain function;
• stabilizes the work of the endocrine system;
• promotes the removal of cholesterol from the blood.

soy vegetable oil

Soy is produced from the seeds of a plant of the same name. It is widespread in Asian countries, where, thanks to its unique chemical composition considered one of the most useful. It is widely used as a dressing for salads and in the preparation of first and second courses.

Benefits for the body due to its composition. It contains essential polyunsaturated fats (linoleic acid, oleic, palmitic, stearic), lecithin, Omega-3 and Omega-6, as well as vitamins E, K and choline. This product is recommended for use to increase immunity and speed up metabolism.

Such a useful linseed oil

Flaxseed is obtained by cold pressing from flax seeds. Thanks to this cleaning method, it retains all the beneficial properties and vitamins contained in the original raw material. Linseed and some other types of vegetable oils are classified as youth elixirs with the highest biological value. It is considered the champion in the amount of omega-3 fatty acids.

In addition, flaxseed oil has the following distinctive features:

• lowers the level of cholesterol and glucose in the blood;
• improves metabolism;
• protects nerve cells from destruction;
• increases brain activity.

Sesame oil and its beneficial properties

Sesame is produced by cold pressing roasted or raw sesame seeds. In the first case, the product has a dark color and a strong nutty taste, and in the second, a less pronounced color and aroma.

Useful qualities of sesame oil:

• it is a champion among other types of oil in terms of calcium content;
• stabilizes the work of the endocrine and female reproductive system;
• contains a unique antioxidant squalene, which increases the body's resistance to adverse conditions and cleanses the blood of toxins and decay products;
• provides the removal of "bad" cholesterol, preventing its deposition in the vessels.

This product is widely used in Asian and Indian cuisine for marinating foods and salad dressings.

Rapeseed oil: useful properties and contraindications for use

Rapeseed is obtained from the seeds of a plant called rapeseed. The product resulting from the processing of seeds is widely used for human consumption. In its unrefined form, it contains a substance that causes disturbances in the development of the body, in particular, it slows down the onset of reproductive maturity. That is why it is recommended to eat only refined rapeseed oil.

Useful properties and contraindications are fully enclosed in its composition. Its benefits for the body are as follows:

• superior in biochemical composition olive oil;
• contains a large amount of vitamin E, polyunsaturated and monounsaturated acids;
• normalizes the work of all body systems.

It is contraindicated for the use of unrefined rapeseed oil, which contributes to the accumulation of toxins in the body.

Mustard oil and its benefits for the body

Mustard is extracted from the seeds of a plant of the same name. For the first time such oil was obtained in the VIII century, but in Russia it became popular during the reign of Catherine II. The product has golden color, pleasant aroma and unique, rich vitamin composition. Mustard oil contains unsaturated fats, including Omega-3 and Omega-6 and phytoncides, which fight viruses and bacteria during colds.

Mustard oil has bactericidal and anti-inflammatory properties, acts as a natural antibiotic, improves the functioning of the digestive system, improves blood composition, purifying it.

Palm oil: useful and harmful qualities

Palm is extracted from the pulp of a special fruit. It is generally accepted that it only causes harm to the body. In particular, such oil consists of a large amount of saturated fats, as a result of storage at room temperature it turns into margarine, and if it enters the body, it is poorly absorbed, causing indigestion. The use of such a product in large volumes can lead to serious disturbances in the functioning of the cardiovascular system, which other types of vegetable oils for food do not bring.

Among the positive qualities of this product, one can note its antioxidant properties, the ability to improve the condition of the skin and hair.

Coconut oil hemp oil Sesame oil Linseed oil Almond oil Sea buckthorn oil Olive oil Sunflower oil Milk thistle oil camelina oil Soybean oil pumpkin seed oil Black cumin oil

The benefits of vegetable oil

Fats play an important role in the life of the body, they are the main structural components of cell membranes, serve as the main source of energy, form a reserve of energy material, protect internal organs from hypothermia. When the body is dehydrated, adipose tissue serves as an internal source of water.

Natural unrefined vegetable oil of the first cold pressing has unique beneficial properties. All valuable biologically active substances are preserved in cold-pressed vegetable oils: polyunsaturated and monounsaturated fatty acids. Vegetable oil is used not only for food and cosmetic purposes, but also for the treatment and prevention of various diseases.

Vegetable oil enriches our diet with valuable unsaturated fatty acids that cannot be synthesized in our body, without which the formation of new cells and the normal functioning of the nervous, immune, reproductive and cardiovascular systems is impossible. Many vegetable oils are rich in tocopherols (vitamin E), natural antioxidants that are involved in the processes of cell renewal and regeneration, heal and rejuvenate the body.

Vegetable oil supplies us with energy, nourishes brain cells, maintains the strength and elasticity of blood vessels, improves blood composition, prevents the formation of blood clots and atherosclerotic plaques, prevents the development of cancer cells, activates smooth muscle fibers and protects the gastric mucosa, stimulates the formation and separation of bile, improves hormonal background, reduces inflammation, cleanses the body of toxins and toxins, relieves constipation, improves skin condition, strengthens teeth, hair and nails.

Of particular value is the polyunsaturated linolenic acid Omega-3, which enters our body with food less and less. Most people's diet consists of saturated fatty acids, which increase blood cholesterol levels. The consumption of linolenic acid has a positive effect on human health. Omega-3 has a beneficial effect on atherosclerosis, diabetes type II, arterial hypertension, obesity, chronic allergic and inflammatory diseases, in Alzheimer's disease, reduces the risk of myocardial infarction, stroke, some oncological diseases, prevents the development of cardiac arrhythmias and dysbacteriosis. Essential linolenic acid is necessary for the growth and proper development of the brain in children, the organ of vision, the gonads, kidneys, skin, hair and nails.

On many sites, information is often found that oils contain many vitamins and minerals, but this is not so, since oil is a fat and unsaturated fatty acids are the main value in it. Do not confuse oil with the crops from which the oil is pressed. The main vitamin found in some oils is vitamin E, other vitamins may be present, but in very small quantities.

Comparative table of vegetable oils on the content of Omega-3, Omega-6, Omega-9 and vitamin E per 100 g of oil

Vitamin E	mg	Omega 3	%	Omega 6	%	Omega 9	%
Cedar oil	55	Linseed oil	53.3	grape seed oil	69.6	Sunflower oil	82.6
Sunflower oil	41.08	camelina oil	38	Milk thistle oil	62	Olive oil	71.2
camelina oil	40	hemp oil	21.5	walnut oil	52.9	Almond oil	69.4
Almond oil	39.2	pumpkin seed oil	14	Cedar oil	46.2	Peanut butter	44.8
grape seed oil	28.8	walnut oil	10.4	Black cumin oil	42.7	Sesame oil	39.3
Peanut butter	15.6	Mustard oil	5.8	Sesame oil	41.3	Cocoa butter	32.6
Olive oil	14.35	Soybean oil	5.1	pumpkin seed oil	39	pumpkin seed oil	32
Soybean oil	8.18	Black cumin oil	1	Peanut butter	32	Cedar oil	25.2

Cold pressed vegetable oil

Production of medicinal vegetable oil

Natural vegetable oil is a chemically active substance that interacts with air, light and metal. In the process of such interaction, many useful substances are destroyed in the oil. Ideally, the first cold-pressed oil should not come into contact with metal, immediately after pressing it should be placed in a glass dish and protected from sunlight, otherwise it will become ordinary edible oil.

Press for cold pressing oak oil

How to use vegetable oil

Vegetable oils are high in calories, so any vegetable oil should not be consumed in large quantities. Enough 1-2 tablespoons of oil daily or several times a week.

Most unrefined vegetable oils cannot be used for frying. For frying, use ghee, as well as unrefined sunflower oil.

Why you can fry in cold-pressed sunflower oil

Where did the slogans about not using cold-pressed sunflower oil for frying come from? After all, this is an advertising campaign for refined sunflower oil! And all because it is much cheaper and faster to produce refined oil than unrefined oil. Think about it, before there were no technologies for the production of refined oil, and our grandmothers used natural sunflower oil with a smell. And refined oil is a surrogate in which, after so many stages of processing, nothing useful for the body remains. In addition, it is produced using petroleum products, which are not completely removed during oil refining, and we use them together with oil. Eating refined sunflower oil is bad for your health!

If you want to fry something, then use cold-pressed sunflower oil. The downside is that when heated, many useful substances are lost and some may not like that the products are saturated with the smell of sunflower oil. But it is better to use unrefined oil than refined refined oil that is harmful to health.

Of course, the best oil for frying is ghee. You can also fry in coconut, olive, soy, mustard oils. For example, Italians fry everything in extra virgin olive oil. The main thing is not to heat the oil to 100 ° C. It is enough to heat it up until the first bubbles appear.

The three enemies of all vegetable oils are light, heat and air, which increase the oxidation process, so do not store the oil on the windowsill, near the stove, or in an open bottle.

How to store vegetable oil

The three enemies of all vegetable oils are light, heat and air.

Try to buy vegetable oils in small glass bottles, as after opening and contact with air, the shelf life of the oils decreases. Cold pressed oil is recommended to be used within 1-4 months.

It is good to store the oil in a container made of food steel, since during such storage the oil is protected from light.

Introduce different oils into your diet to for a long time do not use the same oil, but stick to a varied diet.

To get the maximum benefit from the use of vegetable oils, it is worth buying unrefined oils obtained by cold pressing. The maximum of natural vitamins and microelements is contained only in cold-pressed oil.

The vitamins listed on the package in refined oil are of synthetic origin; they enrich the oil already purified from impurities.

Most unrefined vegetable oils are not intended for frying. Vegetable oil should be added to ready meals.

How to choose vegetable oil

When buying vegetable oil, read the label carefully.

First of all, when buying vegetable oil, pay attention to the shelf life of the oil - the smaller it is, the more natural the oil is.

Manufacturers often write vociferous statements to advertise their product and get the attention of buyers.

It’s good if the label has the “PCT” icon or the phrase “Technical regulations for oil and fat products”. It is even better if the oil is certified in accordance with the requirements of the international quality standard ISO 9001. This proves that the product has passed the certification procedure and meets safety and quality standards, including the content of pesticides, heavy metals and other environmental indicators. And the phrases “Natural”, “Increased environmental cleanliness”, “Obtained in an environmentally friendly way” and similar expressions do not mean anything. In our country, the law allows such statements to be written on the label.

The phrase “Oil without preservatives and dyes”, which is popular in our time, can be written on the label. Vegetable oils usually do not have artificial colors or preservatives added, as most are water-soluble and do not mix with the oil. Therefore, this phrase applies to all oils and has no meaning. The same applies to B vitamins. They are water-soluble and cannot be contained in pure vegetable fat.

Very often, manufacturers write on the label "Does not contain cholesterol." The fact is that there is no cholesterol in any vegetable oil, since this substance is synthesized only in the body of animals and humans. So this is another publicity stunt. Plant oils contain phytosterols.

It is often written on refined oil that it contains fat-soluble vitamins A or E. This is a pure lie, since there are no natural fat-soluble vitamins in refined oil - they, like most other useful substances, are removed during the refining process.

• The sediment formed during storage of cold-pressed oil is not harmful to health and consists of minerals and phospholipids useful for the body.
• Rancid-tasting vegetable oils are not suitable for human consumption, except for some naturally bitter oils such as olive or linseed. Oils that have undergone oxidation contain toxic compounds that can cause numerous diseases.
• Do not use in food oils that have expired.
• Since salt does not dissolve in vegetable oil, before filling with oil a salad of fresh vegetables and herbs, the dish is first salted, waiting for the vegetables to give juice, and only then poured with oil.

Contraindications

Despite the many beneficial properties of vegetable oils, people with:

• stones in the biliary tract and gallbladder, as oils can cause the stones to move and block the ducts;
• violations of the separation of bile;
• recent removal of the gallbladder;
• diarrhea of ​​any origin, as oils have a laxative effect;
• hepatocellular insufficiency observed in cirrhosis and hepatitis.

Nevertheless, even in these cases, you should not completely eliminate vegetable oil from the diet, you should only limit it. daily intake. A complete rejection of oils can cause serious hormonal disorders, disorders of the nervous system, hypovitaminosis and other malfunctions in the body.

Even a professional chef will name no more than 5-6 types of vegetable oil, and an ordinary hostess, perhaps, knows only sunflower, corn and olive. We invite you to the vast country of vegetable oils with all their diversity and properties.
A little theory:
Oil can be obtained in two ways:
1. Pressing - mechanical extraction of oil from crushed raw materials.
It can be cold and hot, that is, with preliminary heating of the seeds. Cold-pressed oil is the most useful, has a pronounced smell, but cannot be stored for a long time.
2. Extraction - extraction of oil from raw materials using organic solvents. It is more economical, as it allows you to extract the oil as much as possible.
The oil obtained in one way or another must be filtered - it turns out crude oil. Then it is hydrated (treated with hot water and neutralized). After such operations, unrefined oil is obtained.
Unrefined oil has a slightly lower biological value than raw oil, but has a longer shelf life.

Oils are divided depending on the method of their purification:

Unrefined - purified only from mechanical impurities, by filtering or settling.
This oil has an intense color, a pronounced taste and smell of the seeds from which it is obtained.
Such oil may have a sediment, over which a slight haze is allowed.
All useful biologically active components are preserved in this oil.
Unrefined oil contains lecithin, which significantly improves brain activity.
It is not recommended to fry in unrefined oil, as toxic compounds are formed in it at high temperatures.
Any unrefined oil is afraid of sunlight. Therefore, it must be stored in a cupboard away from heat sources (but not in a refrigerator). In natural oils, the presence of natural sediment is allowed.

Hydrated - oil purified with hot water (70 degrees), passed in a sprayed state through hot oil (60 degrees).
Such oil, unlike refined oil, has a less pronounced smell and taste, a less intense color, without turbidity and sludge.

Refined - purified from mechanical impurities and neutralized, that is, alkaline processing.
This oil is clear, without sediment, sludge. It has a color of low intensity, but at the same time a pronounced smell and taste.

Deodorized - treated with hot dry steam at a temperature of 170-230 degrees in a vacuum.
The oil is transparent, without sediment, weak color, with a mild taste and smell.
It is the main source of linolenic acid and vitamin E.

Store packaged vegetable oils at a temperature not exceeding 18 degrees.
Refined 4 months (excluding soybean oil - 45 days), unrefined oil - 2 months.
Oil types:

Sunflower oil is the main source of fat-soluble vitamin E. It is an excellent antioxidant that protects against atherosclerosis and other heart diseases. It supports the immune system, prevents aging, and is essential for the liver. Vitamin E affects the function of the sex and other endocrine glands, takes part in the metabolism of proteins and carbohydrates. Improves memory.
Another important component of sunflower oil is special unsaturated fatty acids. They are called vitamin F, which is necessary for the functioning of liver cells, blood vessels and nerve fibers.
Do not forget that with strong heating, the beneficial properties of vegetable oil are lost, and after a while it becomes harmful to health. So never fry in the same oil twice.
The healthiest way to use sunflower oil is to season salads with it. Fresh vegetables and greens will enrich your body with water-soluble vitamins, and sunflower oil will provide daily allowance fat soluble.
Another important nuance: only in the presence of fats, beta-carotene from vegetables turns into vitamin A. So sunflower oil - perfect option salad dressings.

Olive oil is the most oily of all oils, the basis of Mediterranean cuisine.
Top grade - Extra Virgin Olive Oil - 100% dehydrated olive juice. Obtained from ground olives by cold pressing or centrifugation. Acidity does not exceed 1%. This oil has no defects in taste or smell. The middle grade - Virgin - is also obtained by cold pressing, but its acidity can exceed 1%, a number of defects are allowed. The lowest grade - Lampante Olive Oil - acidity over 3.5%, very bad taste and smell. To eat it in pure form cannot be used. It is used as lamp oil. But since the cheapness of raw materials dictates the need to use such oil for food, the quality of the oil is improved by refining. It loses not pleasant taste and smell as a result chemical cleaning but name the final product vegetable oil already difficult - it completely lacks useful and nutritious properties. This olive oil is distinguished by three varieties: Refined, Pure, Extra Light - refined, refined and lightened. The first is used for frying, the second and third - for dressing salads.

Hazelnut oil. (Hazelnut Oil). Very healthy and fragrant, contains more than 50% fat.
Hazelnut oil is made from nuts called hazelnuts. This oil is produced using technologies that help preserve all the vitamins and microelements contained in hazelnuts in the oil.

Hazelnut oil contains vitamins such as: vitamin C, B vitamins (B2, B6, B1). Hazelnut oil contains amino acids necessary for humans and such trace elements: magnesium, phosphorus, calcium, zinc, cobalt, iron, sodium.

Hazelnut oil contains a large amount of vitamin E. This oil strengthens the skeletal system due to its high calcium content.

Hazelnuts and hazelnut oil may well replace meat in terms of protein. Therefore, oil is often used to prepare vegetarian dishes.

Hazelnut oil should not be fried. This oil is added to dressings and sauces to various salads.
The taste of hazelnut oil is very rich and slightly bitter, so it is diluted less fragrant oils, such as refined sunflower.
It is often sold mixed with almond oil. It is used to make vinaigrette sauce and to dress fish. Not used for frying.
Store hazelnut oil only in the refrigerator. When stored warm, the oil acquires a bitter taste. The disadvantage of this oil is that it quickly goes rancid.

Walnut oil. (Huile de Nuix). Obtained from special varieties of nuts. Before pressing, the nuts are stored under special conditions. Obtained by cold pressing. It has a characteristic nutty flavor. Contains up to 55% fat. It has high quality indicators.
According to the content of unsaturated fatty acids peanut butter stands above many vegetable oils. This determines its value in medical and dietary nutrition.
The composition of walnut oil includes unsaturated fatty acids; vitamins A, E, C, B; macro- and microelements (zinc, copper, iodine, calcium, magnesium, iron, phosphorus, cobalt); easily digestible proteins and carbohydrates (glucose and sucrose).
Walnut oil is rich in polyunsaturated fats and omega-6 and omega-3 fatty acids, which thin the blood and thus prevent the formation of blood clots that cause strokes.
Walnut oil is very fragrant, but at the same time, it is better to combine it with olive or almond oil, which gives an excellent result when baking, as well as dressing salads from fresh vegetables.
A combination of walnut and olive oils can be used to grease the bottom of baking dishes - the aroma of finished products will increase several times. It is used for dressing salads and rubbing pieces of raw meat before marinating. It is superior in nutrition to olive oil. In addition, it has a healing property to heal wounds and burns. The disadvantage is that it quickly goes rancid.

Sesame oil. (Sesame Seed Oil). Obtained from the flat seeds of a herbaceous plant. Contains up to 65% fat. It has been known in Assyrian cuisine since the 3rd millennium BC. Very widely used in Asian and Indian cuisine, it has a distinct nutty flavor and aroma. A distinction is made between unroasted (lighter in color) and roasted (dark in color) seeds. Used for both frying and dressing. Considered one of the most useful. Sesame oil is rich in useful polyunsaturated fatty acids (linoleic, oleic, palmitic, stearic, etc.), vitamins, glycerides, bactericidal substances, amino acids and trace elements. Sesame oil, without losing its beneficial properties, can be stored long time(up to eight years) thanks to its natural active substance - sesamol. Has high resistance, does not rancid. My favorite.

Almond oil. (Huile D'amande). One of the most expensive, especially French production. Has 40-50% fat. It has an amazing almond scent. It is used both for frying fresh fish in a particularly refined way, and for dressing. The cuisines of Spain, Portugal, Italy use oil in gourmet dishes. It is used in the perfume and pharmaceutical industries. This oil is well absorbed by the skin and does not cause side effects. It has an anti-inflammatory effect, lubricates the intestinal mucosa. It is used in the treatment of cholecystitis, chronic hepatitis, gastritis, colitis. Topical application - emollient and nourishing agent for lubricating the skin. Almond oil in folk medicine is used in the treatment of breast tumors and sprains. Almond emulsion is used as an enveloping and soothing agent for gastric diseases. Almond oil combined with orris root cleanses the kidneys, bladder and crushes stones.

Cedar oil. Pine nut oil is a unique natural product, which has no analogues in nature, its synthesis is impossible. Cedar oil has always been considered a delicacy. Even now it is much superior to the best varieties of Provence oil obtained from olives, it is easily absorbed by the body, has high nutritional and healing properties, and is unusually rich in vitamins and mineral elements. Cedar oil can replace any vegetable oil (sea buckthorn, burdock, coconut, Provence, almond, etc.) in all cases medical use. But the cedar oil itself cannot be fully replaced by anything! "The cedar oil will drive away the scab from the body, and various ulcers will heal from it, and lice will run away from it," V. M. Florinsky pointed out in his collection of Russian herbalists. In terms of calories, pine nut oil is superior to beef and pork fats, and in terms of digestibility is far superior to a chicken egg. The content of vitamin E is 5 times higher than olive oil and 3 times coconut oil. As an antioxidant, vitamin E gives the oil its antioxidant properties, which reduces the ability of cholesterol to form plaque. In addition, the higher the content of this vitamin, the more resistant the oil to rancidity. But the most important thing is that cedar oil is, in fact, a concentrate of vitamin P - there is 3 times more of it in oil than in a drug based on fish oil sold in pharmacies.

Rapeseed oil. (Canola Oil). Obtained from the seeds of a hybrid of colza and kale. The plant has been known for 6000 years. Oil was once used only in India, China and the Middle East. But now in developed countries it is the second most popular, as it contains little cholesterol and complex fats - only 6%, while in sunflower they are up to 12.5%. In Canada, this oil is considered the number one oil. Rapeseed oil has the highest taste and medicinal properties, stability and is relatively inexpensive. The value of rapeseed oil is that it is rich in polyunsaturated fatty acids. These substances help strengthen the walls of blood vessels and reduce blood cholesterol levels. They prevent the risk of thrombosis, including cancer. There is a lot of linolenic acid in rapeseed oil, its deficiency in the body causes vasoconstriction and circulatory disorders, which leads to strokes and myocardial infarction. Rapeseed oil retains transparency for a long time and does not acquire an unpleasant odor when exposed to air. Rapeseed oil is mainly used for preparing cold dishes, marinades, mayonnaise and other sauces.

Safflower oil. Produced from safflower seeds. The plant has been known since the 16th century BC. The ancient Egyptians used safflower to make the orange dye they used to dye the swaddling cloths of their mummies. It is highly valued in cooking for its taste and durability. Widely used in Asian cuisine. And in cosmetology, due to its good absorbency, it is used to make moisturizing creams. This oil tastes like sunflower oil, smells like flowers and is very much appreciated by culinary specialists: firstly, it contains more saturated fatty acids than any other vegetable oil, and secondly, it has a very high smoke point, which is especially good for deep-fried foods, and thirdly, safflower oil does not solidify even with fairly strong cooling, which makes it indispensable in salads that are usually served cold. However, safflower oil lacks vitamin E and is therefore considered less nutritious than other oils. Since it is odorless and easily absorbed, it has found its way into various skin creams and ointments.

Linseed oil. Flaxseed oil, in terms of its biological value, ranks first among edible oils. In terms of unsaturated fatty acids, linseed oil surpasses the products of the usual diet, and only 1-2 tablespoons is enough to satisfy daily requirement in both fats and fatty acids. Fresh flaxseed oil can be used for cooking cold dishes, but it is not worth heating it for frying, deep-frying. Flaxseed oil is sold both in its natural, liquid form and in encapsulated forms. Real and, moreover, fresh linseed oil should be transparent, with yellowness, odorless and turbidity. Store the product in a dark container, tightly closed, avoid lighted places and protect from exposure to both high and low temperatures. Remember: if the oil has gone bad, it is no longer suitable for food and cosmetic use. Spoiled linseed oil becomes viscous, cloudy, acquires a characteristic smell of drying oil and a taste of bitterness.

In folk medicine, linseed oil is highly valued for its dietary properties and as a source of essential polyunsaturated fatty acids. This component of it is very interesting, since it is these acids that a person receives only from food and cannot synthesize them on his own. True, in order for all the "usefulness" to be preserved, the oil must be produced in a special way, in the old fashioned way - by cold pressing, and only from high-quality seeds. Oil, purified, clarified and deodorized, is useless. Grapeseed oil is another source of linolenic acid. Produced from grape seeds in France, Italy and Switzerland. Doctors call it simply healing. This oil is especially good in salad dressings due to its ability to enhance other odors. Produced exclusively refined, but even after cleaning retains grape taste. Grapeseed oil can withstand high temperatures without changing its taste or smell, making it ideal for frying. It can be used to prepare fragrant fondue. The oil is clean light taste with a spicy touch. It is great for salads, it is based on delicious mayonnaise, it is added to marinades during canning, in baking. Grape oil is rich in polyunsaturated fats, especially linoleic acid - up to 76%, which is more than in any other oil. One tablespoon grape oil per day is enough to cover the daily requirement of vitamin E.

Cottonseed oil is especially popular in Central Asia. In its unrefined form, it is a red-brown liquid with a bitter taste and a peculiar smell, and besides, it is poisonous (contains the poison gossypol!). After refining, it acquires a yellowish color. It consists of a mixture of liquid (70-75%) and solid (25-30%) fats, therefore, during storage, it forms a flocculent sediment from the latter. When cooled to 0 degrees, it completely freezes, and when heated, it melts and becomes transparent. When you open a jar canned fish in oil, now you know that this oil is cottonseed. It's the best it's good for. For dressing salads, you can use only specially double-refined cottonseed oil. It is not used in Western Europe.

Corn oil is the most useful of the oils available and familiar to us. The main factors determining the dietary properties of corn oil should be considered its high content of unsaturated fatty acids (vitamin F) and vitamin E. A large amount of vitamin E in corn oil helps to strengthen the human immune system. This vitamin is also called the “vitamin of youth”, since it is an antioxidant and slows down the aging process in the body, affects metabolic processes, cholesterol levels in the blood, improves the functioning of the liver, intestines, and gallbladder. Vitamin E in corn oil is indispensable in the treatment of "female" and nervous diseases. Contains up to 50% fat. It goes on sale only refined. It does not have any particular advantages over sunflower or soybean, but it is very popular due to the presence in it of a large number of concomitant nutrients that prevent the development of atherosclerosis. It is especially popular in the cuisine of the USA and Northern Europe.

Pumpkin seed oil is a real storehouse of unsaturated fats, the percentage of which is 90% here, omega-3 and omega-6 fatty acids and natural antioxidants. In addition, it contains a unique complex of vitamins and bioactive substances that have a beneficial effect on the human body. Due to its enveloping effect, this oil is considered the first assistant in the treatment of diseases of the stomach and duodenum, alcohol damage and fatty degeneration of the liver, constipation and hemorrhoids. Pumpkin seed oil has a greenish color and a characteristic sweetness. In its pure form, it is practically not used, it is usually mixed with other oils. Very popular in Austria. Based on this oil, with the addition of vinegar and cider, wonderful salad dressings are made.

Avocado oil - with a slight note of anise, it is made from the pulp of avocados, the stone is removed from the fruit and the skin is removed - they contain toxic substances. The pulp is pressed at a temperature of 50 degrees - such an extraction is considered cold. This oil is very rich in vitamin E. When used for salad dressings, it is necessary to let the salad stand for a while to fully reveal the aroma of the oil. It goes well with potatoes and sweet potatoes. But you should buy only fresh oil. Keep in a cool place in dark packaging. It is also used in perfumery for the manufacture of moisturizing creams. I use this oil for scrubs - fine salt I fill the Dead Sea with fresh oil, and such a scrub is stored in the refrigerator forever.

Palm oil - combined. It is obtained both from the seeds of fruits and from the pulp. Contains up to 70% fat. This oil is closer to animal fats than all other oils. It has a red-orange color and a pronounced aroma of violets. It hardens at temperatures below 30 degrees and is more like mutton fat. It is used for frying in countries where, for religious reasons, pig fats are not consumed. Virtually no cholesterol. In Europe it is used as a hardener in the production of margarine and cooking oils. And in Indonesia and West Africa it is used for frying.

Poppy oil has been valued by the ancients for its rare aroma and pleasant taste. Poppy seed oil is obtained by pressing poppy seeds. The varieties and color of the seeds are reflected in the varieties of oil obtained from them. White poppy seeds are considered more valuable, as they give more oil, moreover, a better variety. When cold pressed, an almost colorless oil is obtained, with a pleasant taste and odorless. Especially appreciated in Normandy, where it is called huile blanche - white butter. Oil obtained from other varieties of seeds has a dark color and is the lowest grade of poppy oil. Today, poppy seed oil is a rare product, produced in small quantities. Poppy seed oil is a good heart nutrient for spasms of blood vessels in hypertension, angina and migraine. Poppy oil can also be used as a mild sedative and simply calms the nervous system. The oil has a sedative, hypnotic, analgesic, antispasmodic effect. Poppy oil is necessary for the proper functioning of the nervous system, heart and muscles. This indispensable product for people suffering from frequent stress, severe physical and emotional stress, irritability; removes the syndrome of "chronic fatigue", has a slight relaxing effect.

Soybean oil is obtained by direct processing of soybeans, plays an important role, especially in food. Soybean oil is characterized great content linoleic acid and low levels of saturated fatty acids, making it more attractive in terms of nutritional value than more saturated oils. Soybean oil also has a number of other advantages over other vegetable oils:
High degree of unsaturation.
The oil remains liquid in a fairly wide temperature range.
The oil can be selectively hydrogenated for blending with semi-fluid or liquid oils.
The oil is easily processed, during which phosphatides, traces of metals and soaps are removed, and thus the stability of the oil is increased.
The oil contains natural antioxidants (tocopherols), which are not completely removed during oil processing.
Soybean oil is a concentrated source of energy (calories), highly digestible, containing essential fatty acids, vitamin E and a large amount of polyunsaturated fatty acids. A tablespoon of soybean oil (14 g) provides daily requirement healthy child or adult in essential fatty acids. Soybean oil is also a source of omega-3 and omega-6 fatty acids. These fatty acids play an important role in the construction of cell membranes (required for the perfect exchange of nutrients and oxygen and the removal of toxins), especially for nerve tissues, eyes (retina), they are important for the health of the cardiovascular system, they are preliminary stages of important tissue hormones ( eicosanoids), which control important processes in tissues and cells. They are also important for the perfect functioning of the brain.

Mustard oil is made from the seeds of Sarepta mustard. Not bitter at all, with a very pleasant smell. It is simply indispensable for dressing salads, as it allows vegetables to remain fresh. It also helps baked goods gain splendor and stay soft for a long time. Widely used in canning (herring in mustard oil) and bakery. Nutritionists consider mustard oil just a ready-made medicine. It has antiseptic and bactericidal properties. Heals burns. Mustard oil contains absolutely all fat-soluble vitamins. It contains a lot of vitamin A, which promotes the growth of the body and enhances immunity, vitamins K and P, which improve the strength and elasticity of capillaries. Mustard oil not only contains B6 itself, which plays an important role in nitrogen metabolism and the processes of synthesis and breakdown of amino acids in the body, but also contributes to the production of this vitamin by microorganisms that inhabit the intestines. Vitamin E is stored in it 4-5 times more than in other oils. Of all the oils, only mustard and buckwheat contain carotene, which has a tonic effect.

Coconut oil is obtained from the copra of coconuts. Made by hot pressing fresh dried coconut meat. It hardens even at room temperature. Its biological value is insignificant. Used as a hardener in the manufacture of margarine and frying in India, Indonesia and the Philippines. At room temperature, it is a clear liquid with a pronounced coconut smell, and at temperatures below 25 degrees, it is a solid oily substance.
The product is considered the healthiest for cooking: it is easy to digest, does not contain cholesterol and is a supplier of vitamin E, has a mild pleasant taste and smell, does not lose palatability and useful properties during heat treatment.

Hemp oil is obtained from hemp seeds. Since ancient times, this oil has been the main oil in Rus' and only in the 19th century was it replaced by sunflower oil. The final transition to sunflower occurred already under Soviet rule. However, in terms of taste and medicinal qualities This oil is not inferior to other oils. It is digested better than corn. It has a number of amino acids that are completely absent in other types of oils. It has a very good effect on the gastrointestinal tract, endocrine and immune systems, supports cardiovascular activity.

Peanut butter is widely used in Asian and US cuisine for stir-frying, deep-frying, salad dressings, sauces, and all kinds of cold dishes. Especially good in dough dishes.
It has a pleasant taste and smell. Perfectly retains its properties when high temperatures. Vegetable salads prepared with peanut oil are not only healthy, but also reduce oil consumption by more than 2 times. Saving oil in deep-frying - almost 4 times.
Peanut butter nutritional product. It enhances the feeling of satiety, forms the basis of diets for weight loss and is especially popular among photo models, as well as for people who would like to reduce the consumption of meat in their diet as much as possible.

PISTACHIO OIL, obtained by cold pressing, retains all the beneficial substances contained in pistachios. Deep green in color and somewhat thick in texture, pistachio oil has a delicious taste. The darker its color, the stronger the aroma it has. Ideal for salads and breads, excellent in pesto. Pistachio oil is very widely used in medicine, it is a universal healer for diseases. According to Eastern medical tradition, pistachio oil has a warming effect on the body. Due to its high nutritional value and value, it is used in the nutrition of malnourished patients. It is advised to introduce it into the diet of patients with anemia, tuberculosis, as well as patients who have had influenza, pneumonia and severe infections.

Pistachio oil has an invigorating, tonic and restorative effect. An excellent nutritional element for significant physical and mental stress and after serious illness. It is widely used as a cosmetic product for removing freckles and skin spots. Pistachio oil is well absorbed, softens
and moisturizes the skin without leaving a greasy residue. Has a high nutritional value. It is used to restore strength and increase potency. A natural antioxidant that rejuvenates the entire body.