The properties and benefits of vegetable oils come mainly from the amount and type of fatty acids they contain, such as the famous "omegas", as well as being the source of some antioxidant vitamins .
The vegetable oils derived from fruits or seeds rich in fatty acids generally have a color ranging from green to yellow according to the degree of refining, of which benefits arising, and the smell and subtle flavor.
Benefits of vegetable oils
Tania Aguilar López, nutritionist at the Nutrition and Health Institute of Kellogg's , in an interview with Salud180.com, explains what aspects we should know when cooking with vegetable oils in order to take better advantage of their health benefits.
1. 100% free of cholesterol . Moderate the consumption of foods that raise cholesterol . To maintain healthy levels in the blood, it is recommended to cook with soy, canola or corn oil, which due to its vegetable origin does not increase the cardiovascular risk.
2. Healthy Heart . The oils of vegetable origin help the health of the heart thanks to its content of polyunsaturated fatty acids, fats that help prevent the accumulation of cholesterol in the arteries, which reduces the risk of presenting heart infarcts . Some of these fatty acids are omega 3, 6 and 9; according to the origin of the oil will be its composition of fats.
3. Antioxidant. They are a good source of antioxidants , such as carotenes and tocopherols. These substances are what give them the yellow or green color. The more virgin the oil, the greater its content. These compounds have also been associated in protection against cancer .
4. Phytosterols . They are fats of vegetable origin that resemble cholesterol , however, its effect is beneficial to health. Its consumption helps to decrease the absorption of cholesterol in the intestine and the production of it in the body. In addition to vegetable oils , they are found in avocados, olives, nuts and added foods.
5. Delicious flavor. In addition to having chemical properties that help maintain health, vegetable oils are also used in gastronomy to improve the flavor of some foods. Its use is very common in the preparation of Mediterranean food, especially olive oil, because it has a deeper flavor.
There are also oils to which are added herbs of smell or garlic that are a good complement for pasta and salads.
It is important to mention that vegetable oils are susceptible to heat, so they should not be reused, in addition to controlling the cooking temperature so they do not burn. It is convenient to use them in cold after cooking food.
The vegetable oils derived from fruits or seeds rich in fatty acids generally have a color ranging from green to yellow according to the degree of refining, of which benefits arising, and the smell and subtle flavor.
Tania Aguilar López, nutritionist at the Nutrition and Health Institute of Kellogg's , in an interview with Salud180.com, explains what aspects we should know when cooking with vegetable oils in order to take better advantage of their health benefits.
1. 100% free of cholesterol . Moderate the consumption of foods that raise cholesterol . To maintain healthy levels in the blood, it is recommended to cook with soy, canola or corn oil, which due to its vegetable origin does not increase the cardiovascular risk.
2. Healthy Heart . The oils of vegetable origin help the health of the heart thanks to its content of polyunsaturated fatty acids, fats that help prevent the accumulation of cholesterol in the arteries, which reduces the risk of presenting heart infarcts . Some of these fatty acids are omega 3, 6 and 9; according to the origin of the oil will be its composition of fats.
3. Antioxidant. They are a good source of antioxidants , such as carotenes and tocopherols. These substances are what give them the yellow or green color. The more virgin the oil, the greater its content. These compounds have also been associated in protection against cancer .
4. Phytosterols . They are fats of vegetable origin that resemble cholesterol , however, its effect is beneficial to health. Its consumption helps to decrease the absorption of cholesterol in the intestine and the production of it in the body. In addition to vegetable oils , they are found in avocados, olives, nuts and added foods.
5. Delicious flavor. In addition to having chemical properties that help maintain health, vegetable oils are also used in gastronomy to improve the flavor of some foods. Its use is very common in the preparation of Mediterranean food, especially olive oil, because it has a deeper flavor.
There are also oils to which are added herbs of smell or garlic that are a good complement for pasta and salads.
It is important to mention that vegetable oils are susceptible to heat, so they should not be reused, in addition to controlling the cooking temperature so they do not burn. It is convenient to use them in cold after cooking food.
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