VEGETABLE OILS AND FATS

vegetable oils and fats

Vegetable fats (oils) are obtained from the processing of oilseeds such as sunflower, rapeseed and soybeans. They can be refined or unrefined.

Types of vegetable oils and fats

The most common are sunflower, soybean, corn, canola, olive and palm. Vegetable oils and fats are recognized as essential nutrients in our diet. They provide a concentrated source of energy, are carriers of fat-soluble vitamins and are used for food preparation. Vegetable oils and fats are present in varying amounts in many foods. If the substance is solid at room temperature, it is called fat, and if it is a liquid, it is called oil. The distinction between vegetable oils and fats is conditional, as all oils harden at low temperatures and all fats melt at higher temperatures.

WHAT ARE THE BENEFITS OF VEGETABLE OILS

According to many medical experts, vegetable fats are good because of their fatty acids. All types of oils contain saturated, mono and polyunsaturated fatty acids. The difference is in their proportions. Unsaturated acids regulate metabolic processes in our body. They are present in high amounts in rapeseed oil. In addition, all types of vegetable oils contain vitamins E, A, D, K, B, PP, phospholipids, ligaments, phytosterols, proteins, minerals.

Our cultures

There are many crops that have oilseeds, but only some of them are used to produce vegetable oils and fats. The crops that are suitable for processing and use in the kitchen are: sunflower, rapeseed, corn, soybeans.