The question is whether such vegetable oil will be good for your health and fit for culinary masterpieces.
Most of vegetable oil is triglycerides — they make up almost 97 percent of the product. The remaining three percent are phosphatides, lipochromes, waxes, fatty acids, vitamins and tocopherols. Those three percent also contain the substances responsible for the oil's taste and color.
Vegetable oil is used in cooking all the time. It's not only
salads with vegetable oil
, but also any sautéing for sauces, soups and main courses. Vegetable oil is added to
yeast dough
. It is used to fry crepes,
pancakes
,
fritters
and
pies
.
The most common vegetable oil is
sunflower oil
. It is bought more than any other. The best is
olive oil
, because it contains a huge amount of vitamins and minerals. For salads and sautéing you can also use
corn oil
, which is no less beneficial than sunflower oil.
Vegetable oil is divided into refined and unrefined. Unrefined sunflower oil has a richer aroma and taste. Since vegetable oil is made from plants, it cannot contain any cholesterol by default, because cholesterol is a substance of animal origin. The label "Cholesterol-free" on a bottle of vegetable oil is about as necessary as a note on a sugar package saying it's sweet.
Vegetable oil is widely used not only in cooking but also in cosmetology, medicine, perfumery, biofuel production and so on.
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