Not all oils are suitable to be used in cooking, but some are indigestible from raw: here is a vademecum for clarity
It's easy to say oil. On the market there are different types, deriving from different raw materials and with different nutritional properties and use. Not everyone is good to use raw, for example to dress the salad, and not all are suitable for frying.
Which ones to use to do what? Below, a practical and fast vade mecum not to make mistakes and not to spoil a dish, but especially to get hurt in the kitchen.
Olive oil is one of the symbolic products of the Mediterranean diet, which can not be missed on an Italian table. Versatile, in the kitchen is suitable for cooking in the pan or in the oven, also for the frying, given the presence of monounsaturated fats, which make it stable to heat. THE'extra virgin olive oil, composed of triglycerides and free fatty acids, is excellent raw: in addition to being very digestible, a teaspoon to season salad or cooked vegetables is a panacea also for health. It in fact strengthens the immune system and controls the level of cholesterol in the blood.
How to choose the evo oil
Made from peanut seeds, it has a low content of polyunsaturated fatty acids and a high content of oleic acid. Compared to other oils, it has a more stable structure and is resistant to high temperatures, therefore it is suitable for fried.
Obtained from corn seeds, it contains polyunsaturated fats, which, when subjected to high temperatures, produce substances harmful to the body. No then use in the pan or frying, yes to the raw one: it is rich, in fact, of omega 3 and omega 6, fatty acids friends of the heart.
Made from the fruits of the palm, it is an intense yellow color and in the kitchen it is very resistant to high temperatures, due to the high content of saturated fatty acids. However, use it in moderation: it is not excluded that during frying the food absorbs an amount of oil equal to the two daily tablespoons of fat recommended by dieticians.
Obtained from sunflower seeds, it is resistant to heat (so it could be used in baked dishes), but it is better to use it as a condiment raw, also in order not to disperse with its heat its nutrients, like omega 3 and 6, ideal for protecting the heart.
Made from soybeans, it is rich in polyunsaturated fats, which oxidize at high temperatures, becoming harmful to health. Use it then raw, a precious source of vitamins and linoleic acid, perfect for toning the heart and keeping cholesterol at bay.