It is unlikely that anyone will argue with the fact that allvegetable oils contain many nutrients, high energy and easy digestibility. And recently, on the shelves of stores, there are so many wild species of this very oil that it is difficult for buyers to choose just one thing. Together with the experts we understand what popular can be identified, and whether they are good.Photo: Getty Images
Many mistresses caring for a balancednutrition, prefer high-quality vegetable oils. But not all of them know about the beneficial properties of corn oil. Indeed, in comparison with other varieties of vegetable oils, it gained popularity relatively recently - at the end of the XIX century. There is a lot of corn in Russia and this is one of the factors that affect the cost of corn oil. Corn oil is on average cheaper than olive oil by 1.5-2 times. At the same time, both types of oils are comparable in their beneficial properties. Corn oil, as well as olive oil, is almost entirely composed of healthy fats that affect the reduction of total cholesterol in the body, which makes regular use of oil an excellent prevention of cardiovascular diseases. The product is actively used in the production of baby food and as a dressing for summer salads. Due to the variety of unsaturated fatty acids, such as omega-6, corn oil has no equal. The most valuable among them is linoleic. Without it, the body can not produce a physiologically active substance prostaglandin E1, one of the most important means of protection against premature aging, cardiovascular diseases, cancer, arthritis, allergies, asthma, autoimmune diseases and many other diseases. It is worth noting that during long-term storage, corn oil may have an unpleasant odor. Therefore, experts recommend to give preference to manufacturers, in the line which presents a deodorized version. Corn oil is ideal for both frying and stewing, and for dressing salads. It does not foam and does not burn, which prevents the formation of carcinogens.
A photo: Getty Images Walnut kernels make fragrant butter with a recognizable nutty flavor. They fill the green salads and cereals, interfere with the dough. In Georgian cuisine, this oil is certainly added to meat and poultry dishes. In walnut oil, the mass of useful: vitamins A, C, E, B, unsaturated fatty acids - linoleic and linolenic, and also vitamin R. copper, calcium. Due to the high content of antioxidants, this oil slows down aging, boosts immunity, normalizes blood sugar levels and the thyroid gland. It is used to treat a variety of diseases - from hypertension, ending. The only drawback - walnut oil quickly becomes rancid.