All oils used in cooking
Not only is olive oil: the options are many, with different nutritional characteristics
Our body needs some essential nutrients such as proteins, sugars, and, not least, fat.
These, in addition to performing a function as energy, allow the assimilation of some vitamins (A, D, E, K) that are absorbed only in the presence of fat and are, therefore, such fat-soluble.
This explains why for a healthy diet, fat should be as well to 25-30 percent of the calories we ingest.
In the kitchen, in addition to olive oil, you can use other oils, many of which have beneficial nutritional characteristics. Here are a few.
Pumpkin
It is an olive-colored deep green, almost somber with the scent of roasted pumpkin seeds. It is very pleasant, and you can use it to flavor soups, vegetables and cereals, vegetables as well as preparations in the oven and grilled. It also has therapeutic properties as it exerts protective activity of the respiratory tract.
It is an olive-colored deep green, almost somber with the scent of roasted pumpkin seeds. It is very pleasant, and you can use it to flavor soups, vegetables and cereals, vegetables as well as preparations in the oven and grilled. It also has therapeutic properties as it exerts protective activity of the respiratory tract.
Flax
Rich in linoleic acid, plays an important antioxidant, and has many therapeutic indications. It has a distinctive flavor of walnut, slightly bitter, and therefore can be used in cooking to flavor soups and salads.
Rich in linoleic acid, plays an important antioxidant, and has many therapeutic indications. It has a distinctive flavor of walnut, slightly bitter, and therefore can be used in cooking to flavor soups and salads.
Almond
It has fruity aroma reminiscent of fishing. In the Middle Ages often substituted olive oil. It is still used in confectionery to grease cake pans, or working surfaces of marble on which to prepare and crunchy nougat. It is rich in protein, minerals and vitamins A and group B.
Sesame
It has a characteristic odor / flavor is noticeable toasty nose, and palate. It is used for seasoning or cooking vegetables, meat and fish and spicy dishes to complete.
It should, however, initially using it to drop in when, being very intense, might not like. It is rich in polyunsaturated fats.
Seeds
It has pale green color and pleasant flavor, very delicate. It is therefore an oil to be used in prepared mayonnaise for more delicate as fish stews, salads stories, seafood salad, cream of spring vegetables. Contains high amounts of linoleic acid (70%). If it is cold extracted by mechanical means, retains the vitamin E and antioxidants their grapes, and therefore is not liable to oxidize, forming in this case free radicals.
Peanuts
It is colorless and has a neutral taste. It has a fatty acid composition similar to that of extra virgin olive oil, because it contains monounsaturated fatty acids and few. This composition makes it a suitable for frying.
Corn
Colorless and light taste, is often associated with an oil-protein diets and for people who have high cholesterol or excess of uric acid. It contains protovitamina A, iron and trace elements. Accompanies all dishes especially delicate as salads, boiled fish, steamed chicken breast and is a member of mayonnaise and other sauces.
Soy
Oil rich in polyunsaturated acids, has adapted to diets containing cholesterol. The predominant presence of these fatty acids makes it easily oxidizable and is therefore not suitable for frying as at high temperatures would form toxic substances.
Sunflower
He has light aroma, suitable for delicate preparations or as an ingredient in sauces such as mustard. Like all oils rich in polyunsaturated acids, it is preferable to use raw.
Walnut
It has the delicate flavor of the kernels, was used for the preparation of Bagna Cauda. However, it is best used as a condiment for flavoring meat carpaccio, steamed or boiled fish, delicate salads. We must remember the ipotrigliceridemizzanti and cholesterol lowering properties, walnut oil can then return to normal high levels of triglycerides and cholesterol.
It has fruity aroma reminiscent of fishing. In the Middle Ages often substituted olive oil. It is still used in confectionery to grease cake pans, or working surfaces of marble on which to prepare and crunchy nougat. It is rich in protein, minerals and vitamins A and group B.
Sesame
It has a characteristic odor / flavor is noticeable toasty nose, and palate. It is used for seasoning or cooking vegetables, meat and fish and spicy dishes to complete.
It should, however, initially using it to drop in when, being very intense, might not like. It is rich in polyunsaturated fats.
Seeds
It has pale green color and pleasant flavor, very delicate. It is therefore an oil to be used in prepared mayonnaise for more delicate as fish stews, salads stories, seafood salad, cream of spring vegetables. Contains high amounts of linoleic acid (70%). If it is cold extracted by mechanical means, retains the vitamin E and antioxidants their grapes, and therefore is not liable to oxidize, forming in this case free radicals.
Peanuts
It is colorless and has a neutral taste. It has a fatty acid composition similar to that of extra virgin olive oil, because it contains monounsaturated fatty acids and few. This composition makes it a suitable for frying.
Corn
Colorless and light taste, is often associated with an oil-protein diets and for people who have high cholesterol or excess of uric acid. It contains protovitamina A, iron and trace elements. Accompanies all dishes especially delicate as salads, boiled fish, steamed chicken breast and is a member of mayonnaise and other sauces.
Soy
Oil rich in polyunsaturated acids, has adapted to diets containing cholesterol. The predominant presence of these fatty acids makes it easily oxidizable and is therefore not suitable for frying as at high temperatures would form toxic substances.
Sunflower
He has light aroma, suitable for delicate preparations or as an ingredient in sauces such as mustard. Like all oils rich in polyunsaturated acids, it is preferable to use raw.
Walnut
It has the delicate flavor of the kernels, was used for the preparation of Bagna Cauda. However, it is best used as a condiment for flavoring meat carpaccio, steamed or boiled fish, delicate salads. We must remember the ipotrigliceridemizzanti and cholesterol lowering properties, walnut oil can then return to normal high levels of triglycerides and cholesterol.
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