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What kind of "olive oil" is used for frying, stir-frying, or eating with salads?


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Is anyone wondering what kind of "Olive oil" or not. Why can some be used for frying? Some can be added to salads. And can we take the type that can be put in the salad to fry or not? Sanook Health will explain to you.

type of olive oil
Olive oil is divided into five main types:

Extra virgin olive oil (extra virgin)
This type of olive oil is a dark green olive oil. It is obtained by squeezing out the oil from fresh olives. Therefore, it is the best olive oil of all types and is expensive. It is eaten fresh as a salad dressing. or can be made into pasta sauce but must not go through the heat Because it will cause the olive oil to lose its nutritional value. And the good fats will be converted to the type of fat that is not good for the body instead.

Should: Mix in salad dressings, sauces that do not need to be heated.

DON'T: Not suitable for frying or stir-frying.
Extra Virgin Olive Oil (extra virgin)istockphoto
Virgin Olive Oil (virgin)
It is extra virgin olive oil that is obtained from freshly squeezed olives as well. but the olives are older. It is inferior in quality to extra virgin olive oil. So it's still considered healthy as well. Just the price is slightly cheaper.

Should: Mix in salad dressings, sauces that do not need to be heated.

DON'T: Not suitable for frying or stir-frying.
Virgin Olive Oil (virgin)istockphoto
Blended olive oil (olive oil or pure olive oil)
It is a blend of oils Extra Virgin Olive Oil with olive oil that has been processed to add nutritional value into This results in a highly nutritious oil similar to Extra Virgin Olive Oil. But additionally, it is more resistant to heat. So it can be cooked through rapid heat, but still can't fry. Because the nutritional value in Extra Virgin Olive Oil will be lost. become fat that is not good for the body as before

Do: Use for quick stir-fries such as stir-fries, vegetables, fried rice.

DON'T : Not suitable for long-term frying.
Blended olive oil (olive oil or pure olive oil)istockphoto
Refined Olive Oil, Light Olive Oil, Extra Light Olive Oil
It is a pure type of oil above. without extra virgin olive oil Still considered to have some good nutritional value, but some are lost from the extraction of the original color, smell, taste through chemical processing. and through heat making it quite transparent and the price is not high but can withstand higher heat as well

Should: can be used to fry food for a longer time, such as fried pork, chicken, fish

DON'T : Not suitable for eating fresh, mixed with salad dressings or mixed with sauces.
Refined Olive Oil (Refined Olive Oil, Light Olive Oil, Extra Light Olive Oil)istockphoto
Olive pomace oil
from the extraction of oil from the olive pulp again and then passed through a chemical process. and through heat Although it is the lowest grade olive oil. But it can still be used for cooking. especially deep-fried food that takes a long time But it has a higher unhealthy fat content than other types of olive oil as well, so it's not very popular.

Should: can be used to fry food for a longer time, such as fried pork, chicken, fish

DON'T : Not suitable for eating fresh, mixed with salad dressings or mixed with sauces.

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