Protecting Use of cooking oil

 Protecting Use of cooking oil

We all use cooking oil. Different types of oil.

The oil is beneficial for the body. It has to be quantitative.

We do not know the proper use of oil. That means any cooking oil is beneficial for health. But Most cooking is under high pressure. The oil that has high smoke points should be used. So that the smoke point[1] breaks down during cooking and does not produce harmful chemicals which can cause cancer and other diseases.

Therefore, it is better and more Healthy to use 

1) Mustard oil

2) Calona oil and

3) Sunflower oil in cooking.

Moreover, it is safer to use 

1) Soybean oil

2) Rice bran oil

3) Almonds and 

4) Sesame oil.

As the smoke point of olive oil is very low, this oil can be used not only for cooking but also for steaming vegetables, fish, and meat.

Boil the vegetables lightly and use the olive oil lightly in it to maintain the nutritional value.

You can use different oils mixed together during cooking. So much nutrition will increase manifold. For example, Soybean oil can be mixed with Mustard oil and Rice bran oil.

It is best not to use avocado or any flavored oil in cooking. Use this type of oil when serving food or salad dressing. So the nutritional value of the food will remain intact.

COOKING OIL/FAT	SMOKE POINT
	°F	°C
Olive oil or extra light olive oil	390 - 468°F	199-243°C
Sunflower oil	440 - 450°F	252-254°C
Soybean oil	453°F	234°C
Canola oil	435 - 445°F	220-230°C
Peanut oil	420 - 430°F	227-229°C
Corn oil	400 - 415°F	230-238°C
Extra-virgin olive oil	350 - 410°F	207°C
Sesame oil	450°F	232°C
Virgin Coconut oil	350°F	177°C
Avocado oil	520°F	270°C
Rice bran oil	450°F	232°C
Mustard oil	480°F	250°C
Butter	482°F	250°C
Palm oil	450°F	235°C
Vegetable oil blend	428°F	220°C

[2]

References: [1] The smoke point, also referred to as the burning point, is the temperature at which an oil or fat begins to produce a continuous bluish smoke that becomes clearly visible, dependent upon specific and defined conditions. Smoke point values can vary greatly, depending on factors such as the volume of oil utilized, the size of the container, the presence of air currents, the type and source of light as well as the quality of the oil, and its acidity content, otherwise known as free fatty acid (FFA) content.

[2] Wikipedia.