Vegetable oil

Vegetable oil refers to those rare and indispensable types of food that since the very moment of invention have been in stable demand and popularity among culinary professionals, as well as ordinary consumers throughout the planet Earth. In accordance with the official terminology used in the food industry, vegetable oils or fats are understood as products that are obtained by processing various raw materials of natural origin.

Composition of vegetable oil

The composition of any vegetable oil will contain triglycerides of fatty acids, as well as other concomitant substances or impurities. As a rule, vegetable oils will contain phospholipids, wax, sterols, free fatty acids. The chemical composition of vegetable oil depends on beneficial properties, as well as a type of food. There are a large number of varieties of vegetable oils.

As a rule, they differ in the type of natural material, as well as the method of manufacturing the final food product. Depending on the origin of the vegetable material used in the manufacturing process, vegetable oil obtained from seeds or fruit pulp is separated. Depending on the consistency of the product, vegetable oil is divided into solid and liquid. In addition, there is a classification of vegetable oil depending on the chemical composition and properties of the product.

For example, a vegetable oil containing a laurine, palmitic, linolenic or erucic amino acid group is isolated. Vegetable oils are divided into food oils, i. e. those that are fashionable to use in cooking and industrial, i. e. industrial oils that are used in production processes of different industrial industries.

Among the most common edible vegetable oils are the following:



avocado oil;

peanut butter;

from apricot bones;

amaranth oil;

cherry seeds;

argan oil;

walnut butter (from walnut);

mustard oil;

from grape seeds;

cocoa butter;

hemp oil;

cedar oil;

coconut oil;

wheat germ oil;

red palm oil;

linseed oil;

corn oil;

almond oil;

sesame oil;

sea buckthorn oil;

palm oil;

pumpkin butter;

sunflower oil;

rapeseed oil;

olive oil;

from rice bran;

safflower oil;

spotted thistle;

soybean oil;

ginger oil;

cottonseed oil.



The calorie content of vegetable oil, as well as the type of product, depends on the starting natural material used in the production process. The average calorie content of vegetable oil will be at the level of 899 Kcal, which are contained in 100 grams of food. High enough calorie levels, aren't they? However, hardly anyone can eat a large amount of vegetable oil. Usually this product is used in small quantities as a salad dressing or frying oil.

The benefits of vegetable oil

The benefits of vegetable oil lie in the chemical composition of the product, which contains a fairly large amount of active components. The unique benefit of vegetable oil is that the product is enriched with mono- and polenesaturated fatty acids, as well as vitamins and phytosterols. Vegetable fats serve as an indispensable source of energy for the human body.

Fatty amino acids, which are part of all varieties of vegetable oils, take part in most of the vital processes of the human body, so it is worth regularly replenishing the amount of useful biologically active compounds. It is worth noting that in addition to the benefits, there is also harm to vegetable oil for humans. However, negative consequences can occur only as a result of uncontrolled consumption of the product.

Damage to vegetable oil

Culinary professionals reasonably argue that vegetable oils can serve as a great alternative to the creamy variety of the product. However, not all vegetable oils benefit the human body. Often, damage to vegetable oil is manifested as a result of improper or reusable use of food.

However, nowadays there are unscrupulous food producers who often use cheaper technical oils that are strictly prohibited for use in the food production process.