For good nutrition, a person needs vegetable oils. These are the sources and means necessary for the body to assimilate fat-soluble vitamins. Vegetable oils differ in the composition of the feedstock, in the degree of purification and in the characteristics of the technological process. First you need to understand their classification. In this article, we will consider the main types of vegetable oils and their uses. Here we will note their useful qualities and contraindications for use.
Classification of vegetable oils
The origins are classified according to the following criteria:
- By consistency: solid and liquid. Solid contains saturated fat. These include (cocoa and coconut) and less useful (palm). Liquid contains monounsaturated (olive, sesame, peanut, avocado, hazelnuts) and polyunsaturated (sunflower, etc.) fatty acids.
- Cold-pressed oils (the most useful) are distinguished by the method of extraction; hot (the raw material is heated before pressing, as a result of which it becomes more liquid and the product is extracted in a larger volume); obtained by the extraction method (raw materials are processed with a special solvent before pressing).
- Types of vegetable oils by purification method:
- unrefined - obtained as a result of rough mechanical cleaning; such oils have a pronounced odor, are considered the most beneficial for the body and may have a characteristic sediment at the bottom of the bottle;
- hydrated - cleaned by spraying with hot water, they are more transparent, do not have a pronounced odor and do not form a sediment;
- refined - oils that have undergone additional processing after mechanical cleaning, with a weak taste and smell;
- deodorized - obtained as a result of hot steam treatment under vacuum, they are practically colorless, tasteless and odorless.
Vegetable oils for food
Vegetable oils are widely used in all spheres of human life. Most of them are very helpful. Certain types of vegetable oils are used in the manufacture of cosmetics, shampoos, hair masks, etc. Some of them are more used as medicines in traditional medicine. And yet, almost all types of vegetable oil are suitable for human consumption. They bring invaluable benefits to the body.
Among all existing types, the most useful vegetable oils for food are distinguished. These include those containing monounsaturated fatty acids (olive, sesame, peanut, rapeseed, avocado, and hazelnuts). These fats are considered healthy because they help lower the amount of cholesterol in the blood.
One of the most widespread oils, which is in wide demand in all countries of the world, is sunflower oil.
The benefits and harms of sunflower oil
Sunflower - the most widespread and demanded in the whole world. It is extracted from the seeds of the oilseed sunflower. In addition to all the beneficial properties that sunflower oil has, its price is one of the lowest in comparison with other varieties, which makes it also the most affordable. It is only 65-80 rubles per liter.
Sunflower oil is a source of linoleic acid, important vitamins and a whole range of unsaturated fats, including Omega-6. Its regular use helps to normalize the functioning of all body systems, improves the quality of skin and hair.
Sunflower oil, the price of which is set at one of the lowest levels, is widely used in cooking in the manufacture of mayonnaise, other sauces, baking confectionery, etc.
It is not recommended to consume this product in excessive quantities for people with gallbladder diseases. It contains polyunsaturated fats, which form free radicals when heated - substances extremely dangerous for the human body.
Olive oil: beneficial properties for the body
Olive is obtained from European black or green olives. In its manufacture, various spinning methods and degrees of purification are used. The most common types of vegetable oils are:
- Unrefined first pressing - is obtained by mechanical pressing of raw materials. Such a product is considered the most useful, ideal for dressing salads and improving the quality and taste of ready-made meals.
- Refined second pressing is obtained by pressing the raw materials remaining after the first pressing. During the production process, up to 20% of virgin olive oil is added to it, so it is also very useful, moreover, it does not form carcinogens during frying, like sunflower oil.
Olive oil has the following properties and characteristics:
- contains twice as much oleic acid as sunflower;
- reduces the amount of cholesterol in the blood;
- it is used to prevent diseases of the heart and blood vessels;
- improves digestion;
- necessary for the absorption of fat-soluble vitamins;
- contains monounsaturated fatty acids and omega-6 in small amounts.
All the benefits of corn oil
Corn is obtained from the germ of corn. In terms of useful properties, it is superior to such types of vegetable oils as sunflower and virgin olive.
A product based on corn germ is useful in that:
- is a source of fatty acids (saturated and unsaturated);
- improves brain function;
- stabilizes the endocrine system;
- promotes the removal of cholesterol from the blood.
Soybean oil
Soy is produced from the seeds of the plant of the same name. It is widespread in Asian countries, where, due to its unique chemical composition, it is considered one of the most useful. It is widely used as a salad dressing and in the preparation of first and second courses.
The benefits for the body are due to its composition. It contains essential polyunsaturated fats (linoleic acid, oleic, palmitic, stearic), lecithin, Omega-3 and Omega-6, as well as vitamins E, K and choline. This product is recommended for use to enhance immunity and speed up metabolism.
Such a healthy linseed oil
Flaxseed is obtained by cold pressing from flax seeds. Thanks to this method of purification, it retains all the beneficial properties and vitamins contained in the feedstock. Flaxseed and some other types of vegetable oils are classified as youth elixirs with the highest biological value. It is considered the record holder for the amount of omega-3 fatty acids.
In addition, linseed oil has the following distinctive features:
- lowers cholesterol and blood glucose levels;
- improves metabolism;
- protects nerve cells from destruction;
- increases brain activity.
Sesame oil and its beneficial properties
Sesame is produced by cold pressing of roasted or raw sesame seeds. In the first case, the product has a dark color and a strong nutty taste, and in the second, it has a less pronounced color and aroma.
Useful qualities of sesame oil:
- it is the record holder among other types of oil in terms of calcium content;
- stabilizes the endocrine and female reproductive system;
- contains a unique antioxidant squalene, which increases the body's resistance to adverse conditions and cleans the blood from toxins and decay products;
- ensures the elimination of "bad" cholesterol, preventing its deposition in blood vessels.
This product is widely used in Asian and Indian cuisine for marinating food and dressing salads.
Rapeseed oil: useful properties and contraindications for use
Rapeseed is obtained from the seeds of a plant called rapeseed. The product obtained from the processing of seeds is widely used for human consumption. In its unrefined form, it contains disturbances in the development of the body, in particular, slowing down the onset of reproductive maturity. That is why it is recommended to eat only refined rapeseed oil.
Useful properties and contraindications are fully contained in its composition. Its benefits for the body are as follows:
- the biochemical composition is superior to olive oil;
- contains a large amount of vitamin E, polyunsaturated and monounsaturated acids;
- normalizes the work of all body systems.
Unrefined rapeseed oil, which contributes to the accumulation of toxins in the body, is contraindicated.
Mustard oil and its benefits for the body
Mustard is extracted from the seeds of the plant of the same name. For the first time such oil was obtained in the 8th century, but in Russia it became popular during the reign of Catherine II. The product has a golden color, pleasant aroma and a unique rich vitamin composition. Mustard oil contains unsaturated fats, including Omega-3 and Omega-6, and phytoncides, which fight viruses and bacteria during colds.
Mustard oil has bactericidal and anti-inflammatory properties, acts as a natural antibiotic, improves the functioning of the digestive system, improves blood composition, purifying it.
Palm oil: beneficial and harmful qualities
Palm is extracted from the pulp of the fruit of a special It is believed that it does only harm to the body. In particular, this oil consists of a large amount of saturated fat, as a result of storage at room temperature, it turns into margarine, and when ingested, it is poorly absorbed, causing stomach upset. The consumption of such a product in large quantities can lead to serious disturbances in the functioning of the cardiovascular system, which other types of vegetable oils for food do not bring.
Among the positive qualities of this product are its antioxidant properties, the ability to improve the condition of the skin and hair.
A bit of theory.
Vegetable oils belong to the group of edible fats. Unsaturated fatty acids prevailing in vegetable oils affect the amount of cholesterol, stimulate its oxidation and excretion from the body, increase the elasticity of blood vessels, activate enzymes of the gastrointestinal tract, and increase the body's resistance to infectious diseases and radiation. The nutritional value of vegetable oils is due to their high fat content (70-80%), a high degree of their assimilation, as well as unsaturated fatty acids and fat-soluble vitamins A, E, very valuable for the human body. The raw materials for the production of vegetable oils are the seeds of oil plants, soybeans, fruits of some trees.
Adequate oil consumption is essential in the prevention of atherosclerosis and related diseases. The beneficial substances of the oil normalize cholesterol metabolism.
Vitamin E, being an antioxidant, protects against cardiovascular diseases, supports the immune system, prevents aging and atherosclerosis, affects the function of the genital and endocrine glands, and muscle activity. Promotes the assimilation of fats, vitamins A and D, takes part in the metabolism of proteins and carbohydrates. In addition, it improves memory as it protects brain cells from free radicals.
All oils are an excellent dietary product, have a memorable taste and special, only characteristic of each oil, culinary properties.
There are two ways to get oil:
Pressing - mechanical extraction of oil from crushed raw materials.
It can be cold and hot, that is, with preheating of the seeds. Cold-pressed oil is the most useful, has a pronounced odor, but cannot be stored for a long time.
Extraction - extraction of oil from raw materials using organic solvents. It is more economical as it allows maximum oil recovery.
The oil obtained in one way or another must be filtered - it turns out crude oil. Then it is hydrated (treated with hot water and neutralized). After such operations, unrefined oil is obtained.
Unrefined oil has a slightly lower biological value than raw oil, but has a longer shelf life.
Oils are separated depending on the way they are purified:
Unrefined - purified only from mechanical impurities, by filtration or settling.
Such oil has an intense color, pronounced taste and smell of the seeds from which it was obtained.
Such oil may have a sediment over which slight turbidity is allowed.
All useful biologically active components are preserved in this oil.
Unrefined oil contains lecithin, which significantly improves brain activity.
It is not recommended to fry in unrefined oil, as toxic compounds are formed in it at high temperatures.
Any unrefined oil is afraid of sunlight. Therefore, it should be stored in a cabinet away from heat sources (not in the refrigerator). Natural sludge is allowed in natural oils.
Hydrated - oil purified with hot water (70 degrees), passed in a sprayed state through hot oil (60 degrees).
Such oil, in contrast to refined oil, has a less pronounced smell and taste, less intense color, without turbidity and sediment.
Refined - cleaned from mechanical impurities and neutralized, i.e. alkaline treatment.
This oil is transparent, without sediment, sediment. It has a color of low intensity, but at the same time a pronounced smell and taste.
Deodorized - treated with hot dry steam at a temperature of 170-230 degrees in a vacuum.
The oil is transparent, without sediment, weak in color, with a weak taste and smell.
It is the main source of linolenic acid and vitamin E.
Store prepackaged vegetable oils at a temperature not exceeding 18 degrees.
Refined 4 months (excluding soybean oil - 45 days), unrefined oil - 2 months.
Types of vegetable oils
Those who remember the shops of the eighties will attest that the counters with different types of vegetable oils have changed a lot since then; yes, in fact, the quantitative series has increased ten times.
Previously, in order to collect the entire line of oils in an ordinary home kitchen, you had to run well through the stores in the capital, and this did not guarantee complete success.
Now you can find almost any type of vegetable oil, in any large store.
The most used vegetable oils are olive, sunflower, corn, soy, rapeseed, linseed.
But there are many types of oils:
]peanut butter
- from grape seeds
- from cherry pits
- nut butter (from walnut)
- mustard oil
- wheat germ oil
- cocoa oil
- Cedar oil
- Coconut oil
- hemp oil
- corn oil
- Sesame oil
- linseed oil
almond oil
- sea buckthorn oil
- olive oil
- Palm oil
- sunflower oil
- rapeseed oil
- from rice bran
- camelina oil
- soybean oil
- from pumpkin seeds
- cottonseed oil
In order to talk about vegetable oil, you will need more than one volume, so you will have to dwell on some types of the most commonly used oils.
Sunflower oil
It has a high taste and surpasses other vegetable oils in terms of nutritional value and digestibility.
The oil is used for food directly, as well as in the manufacture of canned vegetables and fish, margarines, mayonnaise, confectionery.
The digestibility of sunflower oil is 95-98 percent.
The total amount of vitamin E in sunflower oil ranges from 440 to 1520 mg / kg. 100 g of butter contains 99.9 g of fat and 898/899 kcal.
Approximately 25-30 g of sunflower oil provides the daily requirement of an adult for these substances.
The beneficial substances of the oil normalize cholesterol metabolism. Sunflower oil contains 12 times more vitamin E than olive oil.
Beta-carotene - a source of vitamin A - is responsible for body growth and vision.
Beta-systerol interferes with the absorption of cholesterol into the gastrointestinal tract.
Linoleic acid forms vitamin F, which regulates fat metabolism and blood cholesterol levels, as well as increases the elasticity of blood vessels and immunity to various infectious diseases. Also, vitamin F, contained in sunflower oil, is necessary for the body, since its deficiency negatively affects the mucous membrane of the gastrointestinal tract, the state of blood vessels.
Refined oil is rich in vitamins E and F.
Unrefined sunflower oil, in addition to its pronounced color and taste, is saturated with biologically active substances and vitamins of groups A and D.
Refined deodorized sunflower oil does not have the same set of vitamins and microelements as unrefined sunflower oil, but it has a number of advantages. It is more suitable for cooking fried foods, baking, as it does not burn and does not have a smell. It is preferred in dietetic foods.
Olive oil
40 grams of olive oil per day can cover the body's daily fat requirement without adding extra pounds!
Olive oil is characterized by a high content of oleic acid glycerides (about 80%) and a low content of linoleic acid glycerides (about 7%) and saturated acid glycerides (about 10%).
The composition of the fatty acids in the oil can vary over a fairly wide range, depending on climatic conditions. Iodine number 75-88, pour point from -2 to -6 ° C.
Olive oil is absorbed by the body by almost 100%.
Extra virgin olive oil is considered the best.
The label says: Olio d "oliva l" extravergine.
In this olive oil, the acidity does not exceed 1%. The lower the acidity of the olive oil, the higher the quality.
It is even better if it is indicated that the olive oil is made by cold pressing - spremuta a freddo.
The difference between ordinary olive oil and extra virgin olive oil is that the extra virgin olive oil - Olio d "oliva l" extravergine, is obtained exclusively from the fruits harvested from the tree, and the pressing must be done within a few hours, otherwise it will be very high acidity of the final product.
The olives that have fallen to the ground are used as raw materials for the lampante oil, which is unsuitable for food because of its very high acidity and impurities, therefore it is refined in special installations.
When the oil has completely gone through the refining process, a little extra virgin olive oil is added to it and consumed in food called "olive oil".
Lower quality oil - "pomas" is made from a mixture of olive seed oil and extra virgin oil.
The highest quality is considered to be Greek olive oil.
Olive oil does not improve its quality over time; the longer it is stored, the more it loses its taste.
Any vegetable dish seasoned with olive oil is an antioxidant cocktail that keeps you young.
The polyphenols found in olive oil are indeed powerful antioxidants.
Antioxidants inhibit the development of free radicals in the body and thereby prevent cell aging.
Olive oil has a positive effect on digestion and is an excellent prevention of stomach ulcers.
Olive leaves and fruits contain oleuropein, a pressure-lowering substance.
The anti-inflammatory properties of olive oil are also known.
The value of olive oil is due to its chemical composition: it consists almost entirely of monounsaturated fats that lower cholesterol levels.
Recent studies have also revealed the immunostimulating effect of this product.
Real olive oil is fairly easy to distinguish from counterfeits.
It is necessary to put it in the cold for several hours.
In natural oil, white flakes are formed in the cold, which disappear again at room temperature. This is due to the content of a certain percentage of solid fats in the olive oil, which, when cooled, solidify and give these solid floccules.
The oil is not afraid of freezing - it fully retains its properties when defrosting.
It is best to use olive oil when dressing dishes, in baking, but frying in it is not recommended.
Soybean oil
Soybean oil is obtained from soy beans.
Average content of fatty acids in soybean oil (in percent): 51-57 linoleic; 23-29 oleic; 4.5-7.3 stearic; 3-6 linolenic; 2.5-6.0 palmitic; 0.9-2.5 arachidic; up to 0.1 hexadecene; 0.1-0.4 myristic.
Soybean oil contains a record amount of vitamin E1 (tocopherol). There are 114 mg of this vitamin per 100 g of oil. In the same amount of sunflower oil, tocopherol is only 67 mg, in olive oil - 13 mg. In addition, tocopherol helps fight stress, prevents cardiovascular diseases.
Regular consumption of soybean oil in food helps to reduce blood cholesterol, improves metabolism, and strengthens the immune system.
And this oil is also considered the record holder among other vegetable oils in terms of the number of microelements (there are more than 30 of them in it), contains vital fatty acids, among which there are quite a lot of linoleic acid, which inhibits the growth of cancer cells.
It also restores the protective and moisture-holding capacity of the skin, slowing down its aging.
Soybean oil has a high biological activity and is absorbed by the body by 98%.
Crude soybean oil is brown with a greenish tint, while refined soybean oil is light yellow.
Low-purity soybean oil usually has a very limited shelf life and a rather unpleasant taste and smell.
Well-refined oil is a practically colorless, tasteless and odorless liquid with a specific oily consistency.
A valuable component extracted from soybean seeds along with fatty oil is lecithin, which is separated for use in the confectionery and pharmaceutical industries.
They are mainly used as raw materials for the production of margarine.
Only refined soybean oil is suitable for food, it is used in the same way as sunflower oil.
Better for cooking vegetables than meat.
It is more often used in the food industry as a base, as a dressing for sauces, and also for the production of hydrogenated soybean oil.
Corn oil
Corn oil is obtained from the germ of corn.
The chemical composition of corn oil is similar to sunflower oil.
It contains acids (in percent): 2.5-4.5 stearic, 8-11 palmitic, 0.1-1.7 myristic, 0.4 arachidic, 0.2 lignoceric acid, 30-49 oleic, 40-56 linoleic , 0.2-1.6 hexadecene.
The pour point is from -10 to -20 degrees, the iodine number is 111-133.
It is golden yellow in color, transparent, odorless.
It is believed that corn oil is the healthiest oil available and familiar to us.
Corn oil is rich in vitamins E, B1, B2, PP, K3, provitamins A, which are the main factors that determine its dietary properties.
Polyunsaturated fatty acids contained in corn oil increase the body's resistance to infectious diseases and promote the elimination of excess cholesterol from the body, has an antispasmodic and anti-inflammatory effect, and improves brain function.
Due to its nutritional value, corn oil is used for irritated and aging skin, regenerating it.
In cooking, corn oil is especially good for frying, stewing and deep-frying, since it does not form carcinogens, does not foam or burn.
It is good to use it for the preparation of various sauces, dough, bakery products.
Due to its beneficial properties, corn oil is widely used in the manufacture of dietary products and baby food.
Grape oil
Grape oil has a light yellowish color with a green tint, the taste is pleasant, typical of vegetable oils, without foreign aftertastes.
The relative density is 0.920-0.956, the pour point is 13-17C, the iodine number is 94-143.
Grape oil is rich in polyunsaturated fats, especially linoleic acid - up to 76%. Has a hepatoprotective effect; has a positive effect on the kidneys; contains vitamin E - one tablespoon of grape oil per day is enough to cover the daily requirement of this vitamin in the human body.
The high biological activity of grape oil is due to a complex of biologically active substances, among which proanthocyanidin, an antioxidant that prevents cell degeneration, occupies a central place.
If it were not for the high price level of grape oil, it could be used for frying - sunflower oil will begin to smoke and burn at a rather low temperature, but grape oil - when heated to 210 degrees, does not change color, smell or taste.
In cooking, nutritious and light grape oil is used in marinades, salad dressings, mayonnaise, baked goods and as a substitute for peanut butter.
It is recommended to add grape seed oil when preserving vegetables, but grape seed oil is ideal for marinating meat and fish.
And it will also give an amazing color to fried potatoes - just add 2 tablespoons of grape to the pan with sunflower oil.
Pumpkin seed oil
In the modern world, pumpkin seed oil has lost its position, which took many years - in Austria, where the best pumpkin seed oil is produced, in the Middle Ages the price of this product was equal to real gold.
There was a royal decree prohibiting the consumption of pumpkin seed oil, it was to be used exclusively as a medicine!
Pumpkin seed oil is still considered one of the most expensive, second only to oil from pine nuts.
If we talk about the benefits of pumpkin seed oil, then it is impossible to overestimate its properties - this oil is called a preventive panacea. Contraindications to the consumption of pumpkin seed oil are perhaps individual intolerance.
Pumpkin seed oil has a greenish tint and, depending on the variety, has a nutty aroma or a pronounced aroma of roasted pumpkin seeds.
The composition of pumpkin seed oil includes vitamins A, E, B1, B2, C, P, F; it contains more than 90% unsaturated fats, from 45 to 60% linoleic acid and up to 15% linolenic acid, rich in fatty acids, has a unique complex of essential phospholipids of plant origin. Contains a large amount of biologically active substances: carotenoids, tocopherols.
Pumpkin seed oil does not tolerate heat, so it is better to keep it in a tightly sealed bottle in a cool dark place.
Pumpkin seed oil cannot stand any heat!
Therefore, it is added exclusively to cold dishes.
The main purpose of oil in cooking is dressing salads, main courses, and making cold marinades.
It can be stored for about ten months at a temperature of +15 degrees C.
Linseed oil
Among vegetable oils, flaxseed oil is the undisputed leader in its biological value, since it is 2 times higher than fish oil in the content of unsaturated fatty acids and is an ideal natural remedy for the prevention and treatment of atherosclerosis, coronary heart disease and many other diseases associated with impaired blood flow. thrombosis, as well as cancer of various localization.
The use of flaxseed oil in cooking is quite wide - it gives a unique taste to vinaigrette, it goes especially well with sauerkraut; added for flavoring in milk porridge, especially well combined with honey and apples.
Not subject to prolonged heating!
You need to store linseed oil in a cool dry place at a temperature not exceeding 20 ° С, not more than 8 months.
Store the opened package in a refrigerator at a temperature of 2-6 ° C with a tightly closed lid for no more than 1 month.
Amaranth oil
Amaranth is a broad-leaved annual herb 3-4 m in height with multiple elegant inflorescences containing seeds.
This magnificent, ornamental and medicinal plant is the absolute record holder for protein content.
In Russia, this plant is little known, but in Europe and Asia, over the past decade, it has become widespread in the circles of gardeners.
Amaranth oil is made from the seeds of the plant's inflorescences.
It contains 67% polyunsaturated fatty acids (Omega-6), lecithin, a large amount of squalene - a polyunsaturated liquid hydrocarbon (C30H50) - its content in amaranth oil is 8%.
This wonderful compound saturates the tissues and organs of our body with oxygen. In addition, amaranth seeds contain a lot of tocopherol (vitamin E), which has an antioxidant effect.
The most valuable amaranth oil in its healing properties is much superior to sea buckthorn oil - in folk medicine it is used for external use for burns, rashes, eczema, abscesses, trophic ulcers for their quickest healing.
In addition, it protects the skin from direct sunlight and is part of anti-wrinkle creams.
Amaranth oil is an effective dietary product that helps to strengthen the immune and hormonal systems, eliminate metabolic disorders. Regular use of oil helps to remove toxins, radionuclides and heavy metal salts from the body, improve anemia, normalize the functioning of the gastrointestinal tract and other body functions.
In cooking, the use of this oil is not common, much more often young leaves and shoots of amaranth are used for food - they are eaten raw in salads, blanched, boiled, fried, stewed.
But if you add vegetable salads seasoned with amaranth oil to your diet, or add this oil to homemade baked goods - especially bread, pancakes, cheese cakes - you will not only feel a new taste of familiar dishes, but also enrich your body with useful substances.
There are many types of engine oils and choosing the right one can be difficult. But for a specific internal combustion engine, an automotive oil is required that meets the requirements of the automaker. We'll talk about the parameters that affect the classification below.
Classification
Difference by scope
The classification according to the scope stated above has 3 types (diesel, gasoline, turbocharged).
However, a recent trend has led to the emergence of a subgroup of proprietary oils. This is due to the mass production of turbocharged engines (gasoline, diesel).
This classification of engine oil distinguishes between compositions in which various additives are used. They create conditions for efficient operation of oil on engines with a certain type of fuel. These additives prevent thickening and foaming of the oil composition in turbo engines. The corresponding indicator is indicated in the regulations of the international API standard (developed in 1947 by the American Petroleum Institute).
Two letters in Latin after the name of the standard indicate the oil for a particular type of motor:
- letter S (“Service”) - gasoline engines;
- С ("Commercial") - diesel.
The second letter after the data is responsible for the presence of the turbine, and also indicates the period of time for the production of power units - the oil is intended for them.
Even in diesel oils, there is a number 2 or 4, denoting a two / four-stroke engine.
Universal motor oil is used for gasoline and diesel - the classification in this situation has a double standard. Example: SF / CC, SG / CD and so on.
API Explanations (Gasoline)
API classification with little explanations:
Gasoline car engines:
- SC - development of cars (engines) until 1964;
- SD - until 1964-68;
- SE - until 1969-72;
- SF - until 1973-88;
- SG - until 1989-94 (severe operating conditions);
- SH - up to 1995-96 (severe operating conditions);
- SJ - until 1997-2000 (modernized energy-saving properties);
- SL - until 2001-03 (long service life);
- SM - machines (motors) since 2004;
- SL +: enhanced resistance to oxidation.
Before pouring a different brand of oil into the engine, you should know: the API indicator is used only incrementally. It is not recommended to change the class above two levels.
Example: SH engine oil was previously used, then the next brand will be SJ, because the oil composition of a higher class is enriched with all the additives of the previous one.
API Explanations (Diesel)
Classification for diesel power plants:
- CB - machines (motors) designed before 1961 (high sulfur concentration);
- CC - until 1983 (severe operating conditions);
- CD - before 1990 (fuel contains large amounts of H2SO4; severe operating conditions);
- CE - until 1990 (turbocharged);
- CF - up to / from 90, (turbocharging);
- CG-4 - to / from '94 (turbocharged);
- CH-4 - until / from 98 (high standards for the emission of harmful substances into the atmosphere; for the US market);
- CI-4 - cars (power units) with turbocharging, with an EGR valve;
- CI-4 + (plus) - identical to the previous one (+ adaptation to high US environmental standards).
Grouping by viscosity / temperature properties
At the moment, the international SAE type standard is widely used for most oil formulations. The SAE regulates the thickness of the oil, which affects the choice of engine oil.
Engine oil mainly has universal qualities: summer and winter operation. This type of oil (SAE standard) has a designation: number-Latin letter-number.
Example: oil composition 10W-40
W - adaptation to low temperatures (winter).
10 - extreme negative temperature at which the oil is guaranteed to retain all its properties in their original form.
40 - the maximum positive temperature, which guarantees the preservation of the beneficial properties of the oil composition.
These numbers are indications of viscosity: low / high temperature.
If the oil is intended for summer operation, there is a “SAE 30” mark. The figure is the designation of the maximum permissible temperature regime, at which there is a guarantee of preservation of properties.
Viscosity (negative temperatures)
The temperature limits are as follows:
- 0W - engine oil is operated at low temperatures down to -35 degrees Celsius;
- 5W - up to -30o C;
- 10W - up to -25o C;
- 15W - up to -20o C;
- 20W - up to -15o C.
Viscosity (high temperatures)
The boundaries are as follows:
- 30 - use of oil up to + 25 / 30o C;
- 40 - up to + 40o C;
- 50 - up to + 50o C;
- 60 - over 50o C.
Conclusion: the lowest figure corresponds to liquid oil; the highest is thick. Motor oil 10W-30 should be used at temperature conditions: -20 / + 25 degrees.
ACEA standard
This classification is common in Europe. The abbreviation stands for the name of the organizational structure of the European Association of Automobile Manufacturers. The standard was introduced in 1996.
ACEA stands for Euro-standards for physical and chemical research. However, from 01/03/1998 the classification was revised, as a result of which other norms were introduced, in force from 01/03/00. On this basis, the full name is ACEA-98.
The European standard has a strong similarity to the international one - API. However, ACEA is more demanding in a number of parameters:
- a gasoline / diesel engine is designated by letter symbols - A or B. Class A implies three degrees of use, class B - four;
- a truck (diesel power plant) and operating in harsh conditions is marked with the letter “E”. Four degrees of application.
The numerical value following the letter indicates the requirements of the standard: higher numbers correspond to more stringent requirements.
Total: A3 / B3 engine oil of ACEA standard is similar in properties, SL / CF (API) parameters. However, the European classification implies the use of special classes of oils. The reason is the mass production in the Old World of cars with small turbocharged engines, which are under high loads. In addition to the main function, such automotive oil compositions should also protect the internal combustion engine elements, as well as be with a minimum degree of viscosity in order to:
- reduction of power losses due to friction;
- improving environmental performance.
Based on this, engine oil type A5 / B5 (ACEA) is preferable for a number of parameters than SM / CI-4 (API).
Change in composition
The ACEA classification can undergo reforms based on a specific car brand. This is due to the various technologies used in their engines by European car manufacturers.
Therefore, for a certain type of power unit developed by an automobile manufacturer, it is necessary to use more precise requirements that the classification provides.
Example: passenger cars with modern propulsion systems (BMW, VW Group) are equipped with advanced electronic systems. They comply with the ACEA standard and require a special oil composition.
The truck segment (diesel power plant) has leaders in the form of Scania, MAN, Volvo - these cars also meet the standards and set the bar for the best oils. The class of elite cars is traditionally headed by Mercedes-Benz. 
ISLAC standard
American car manufacturers, together with Japanese ones, have their own standard and classification - ISLAC. It is almost completely identical to the international API, so you can choose both.
Gasoline engine markings:
- GL-2 (ISLAC) \u003d SJ (API);
- GL-3 (ISLAC) \u003d SL (API) respectively, and so on.
The JASO DX-1 group is allocated separately - these are Japanese cars with turbodiesel power plants that meet the ISLAC standard. This marking is also suitable for modern high-emission and turbocharged engines.
GOST standards
The GOST classification was used in the USSR, as well as in the allied countries, where Soviet-style equipment was used. The standards cover viscosity / temperature properties, field of application. API classification within GOST is indicated by Russian letters. A specific letter is responsible for a specific class and type of power unit.
Likewise with SAE. Only instead of the letter “W” (winter) the Russian “Z” is written.
We choose wisely
In order to correctly choose an engine oil, in addition to marking / temperature criteria for car operation, you need to adhere to additional criteria:
- for a new engine that has not worked out a quarter of the declared resource, it is necessary to choose 5W30 / 10W30 (SAE) oil;
- an engine with an average operating life (25-75%) is more loyal. For it, you can choose engine oil of the 15W40 / 5W30 / 10W30 type - winter operation. Universal operation: 5W40;
- spent resource - 75% or more. It is recommended to choose 15W40 / 20W40 (SAE) - summer. Winter operation: 5W40 / SAE 10W40 (SAE). Universal: 5W40 (SAE).
And remember: pour oil into the engine only from a trusted manufacturer - this way the engine will last a long time and will not cause trouble.
Everyone knows that you can't spoil porridge with butter, but there is no consensus about which product is better. For the majority, taste preferences are usually inclined towards the address, but many are wary of cholesterol and other dangers of animal substances. Let's try to figure out what kind of vegetable oil is preferable not to spoil the porridge, if there are almost four dozen of its types.
Any vegetable oil comes from plants - that's understandable. But about the parts of the plants from which it is extracted, not everything is so simple. 
It can be obtained from seeds, and from the pulp of fruits, and from seeds, and from kernels of nuts, and from roots, and from other parts when it comes to oilseeds.
This is the most common way to get them.
Moreover, not only oilseeds such as sunflower are suitable for this, but also those that are weakly associated with any oil - for example, tea, carrot or cotton seeds.
Of the oilseeds, cultivated only to obtain seeds, from which vegetable fats are then extracted, the most famous are:
- sunflower;
- rape;
- rape;
- safflower;
- castor oil plant;
- mushroom;
- perilla;
- lallemantia.
This more common type differs from the previous one not only in its liquid consistency, but also in the presence of unsaturated fatty acids.
In addition, olives and peanuts contain monounsaturated acids. Polyunsaturated acids are found in vegetable fats from the following plants:
- sunflower;
- rapeseed;
- sesame;
- cotton;
- corn.
By the ability to form a film upon drying
The chemical composition of vegetable fats also affects such properties as the ability to dry when applied to any surface, forming a film, or remain in a liquid state without forming a film.
Drying out
The drying species, which mainly contain glycerides of linolenic acid with three double bonds and form a dense film, include vegetable oils obtained from:
- poppy;
- evening primrose;
- perilla;
- hemp.
This type of oil is distinguished by the presence of the same glycerides as the previous one, but with only two double bonds, and is capable of creating a soft film. 
It is made from seeds:
- sunflower;
- sesame;
- corn;
- mustard;
- cotton;
- safflower;
- grape seeds.
This species does not form any film and contains glycerides of hydroxoleic and oleic acids with one double bond. It comes from:
- peanuts;
- olives;
- peach;
- almonds;
- hazelnut;
- avocado;
- apricot.
What are they made of and what are they
As diverse as the raw materials from which vegetable fats are obtained, their chemical composition, properties and fields of application are just as diverse.
Most commonly, vegetable oil is obtained from:
- sunflower;
- olives;
- argan;
- grape seeds;
- mustard seeds;
- hemp;
- corn;
- sesame;
- flax;
- sea \u200b\u200bbuckthorn;
- nuts;
- oil palm;
- wheat germ;
- rapeseed;
- mushroom;
- cotton.
This most widespread and demanded vegetable oil, among other things, contains a valuable one, which is ten times more in it than that of its main competitor - olive. In addition, it is saturated, has in its composition, and.
It contains a substantial concentration of omega-6 polyunsaturated fatty acids and many other substances valuable for the human body. 
It optimizes the activity of the cardiovascular and genitourinary systems, normalizes the gastrointestinal tract, and also gives a healthy look to hair and skin.
Unrefined is perfect for adding to salads and other dishes, and refined is actively used in frying and stewing, in the manufacture of baked goods. Mayonnaise, margarine, canned food and sauces are successfully produced on its basis.
This main component of the famous Mediterranean diet contains many fat-soluble vitamins, oleic acid in solid quantities, unsaturated acids and much more, which contribute to human health. 
Olive oil benefits:
- is a proven prophylactic against cardiovascular diseases;
- cleans blood vessels from bad cholesterol;
- normalizes the digestive system, absorbed much better than all other vegetable fats;
- effectively fights overweight.
It is widely used to enhance the taste of salads, sauces and other dishes. Since it does not emit toxic and carcinogenic substances when heated, it is the best tool for frying. It is actively used in the cosmetic and pharmacological fields.
This increasingly popular product contains, in addition to a solid amount of omega-6 and omega-9 unsaturated fatty acids, a large set of vitamins, polyphenols, stearins and tocopherols.
This allows it to act as an effective antioxidant, anti-inflammatory and anti-allergic agent. The use of oil is recommended for:
- hypertension,
- thrombosis,
- varicose veins,
- atherosclerosis,
- ischemic heart disease.
The content of linoleic acid is especially high in this product, which reaches 76%. It also contains a lot of vitamin E, as well as B vitamins, micro- and macroelements, phytoncides, antioxidants - such as, for example, proanthocyanidin, which inhibits cell degeneration.
It has a positive effect on the activity of the liver, kidneys and cardiovascular system.
Grape oil is ideal for frying, because even at high temperatures it does not change its taste or smell and does not release toxic substances. It is very popular as an additive in home canning. 
Of all vegetable fats, this has the lowest acidic level. It is abundantly saturated with vitamin E, as well as A, D, K, PP and almost all representatives of group B.
Mustard oil, thanks to the presence of phytoncides, is a powerful bactericidal and anti-inflammatory agent, a real natural antibiotic. It also noticeably stabilizes the functioning of the digestive system and purifies the blood.
It is actively used in the baking industry; it is well suited for dressing salads, allowing them to remain fresh for a long time, as well as for canning, frying pancakes and the like. 
It is able to actively supply the human body with polyunsaturated fatty acids, antioxidants, phytosterols, amino acids, vitamins A, E, K and many components of the B vitamin group, chlorophyll.
Important!Nutritionists believe that any healthy adult should consume about 30 grams of vegetable oil daily.
Hemp oil consumption:
- helps to prevent cardiovascular diseases;
- prevents early skin aging;
- contributes to the normal course of pregnancy;
- stimulates metabolism;
- activates the hematopoietic system;
- optimizes the activity of the respiratory system.
In addition to medicinal purposes, this product is actively used in the cosmetic field - for example, to add shine and splendor to hair. Before the advent of sunflower oil, hemp oil was the most widely used, so it can still be used in food in the same way as sunflower oil.
Corn oil is a very valuable product with a whole range of nutrients.
It contains saturated and unsaturated fatty acids, a complex of vitamins, among which E, K3, and provitamin A.
Thanks to them, the product has the following medicinal and dietary properties:
- antispasmodic and anti-inflammatory action;
- establishment of cholesterol metabolism;
- ensuring the fruitful work of the cardiovascular and nervous systems, brain activity;
- strengthening immunity.
Due to its ability not to foam or burn during frying, this oil is actively used in cooking. It is also used as an additive in salads and other dishes, in the baking industry, in the manufacture of baby food and dietary food.
Compared to other vegetable fats, it has a high calcium content, but loses to them in terms of vitamins A and E. It contains an effective antioxidant squalene and omega-6 fatty acids.
Sesame oil is able to maintain the digestive, cardiovascular and nervous systems in optimal condition, as well as brain activity, to ensure the normal functioning of the female reproductive and endocrine systems.
Did you know?Archaeological excavations indicate that people figured out how to get oil from flax seeds and use it for food and medicinal purposes six thousand years ago.
It is intensively used in the confectionery industry, for the preparation of Asian and Indian dishes. Not suitable for frying, but it is used as an additive in salads and other ready-made meals. 
It is the leader among other plant brethren in the possession of unsaturated fatty acids, twice ahead of the famous fish oil, and also has a good concentration of omega-6 fatty acids.
Has the ability:
- effectively strengthen the immune system;
- normalize metabolism;
- stabilize the activity of the digestive system;
- optimize cholesterol metabolism;
- protect nerve cells from destruction;
- activate the activity of the brain.
It is not suitable for frying, but is great for vinaigrettes, sauerkraut, salads and other ready-made dishes, as well as for baking. 
Its orange color indicates a high concentration of carotenoids in it - provitamin A. It is also saturated with many vitamins from group B, vitamins C, E and K, it is replete with macro and microelements in the form, and others.
With the help of this oil, immunity is strengthened, blood clotting is improved, osteoporosis and kidney disease are prevented.
In addition to being used for medicinal purposes, it is also used in cooking to improve the taste of salads and other ready-made meals. It is not suitable for frying. 
It means all vegetable oils that are obtained from the kernels of different nuts.
It is characterized by a high concentration of various vitamins, among which there are almost all of the B group, as well as vitamins E, PP, D, F, K, C. It also contains over a dozen - and.
The use of this remedy is indicated primarily for people suffering from cardiovascular diseases, diabetes, problems with the thyroid gland, lungs, kidneys and liver. It is very effective in the fight against bad cholesterol and in activating the tone of the body.
Due to the rather high price, it is little used in cooking. It is mainly used for medicinal, pharmacological and cosmetic purposes. 
This food, which is mostly saturated with fatty acids, is considered one of the most useless vegetable fats for human health. But in small quantities, the presence of vitamins A and E, squalene and omega-6 acids is still observed.
Has some antioxidant properties and can keep hair and skin healthy.
It is very actively used in the food industry, but in a home kitchen it can be used exclusively for frying. 
An extremely useful oil for the human body, containing almost all the most important vitamins.
In the presence of vitamin E, it surpasses all known natural sources: its 100 g contains up to 400 mg of tocopherol.
It also contains:
- about a dozen different nucleic acids;
- erucic, oleic, myristic acids;
- glycolipids and phospholipids.
- protects the cardiovascular system from the harmful effects of free radicals;
- fights various kinds of inflammatory processes;
- optimizes the activity of the nervous system;
- useful for improving vision, for the health of joints, bones and teeth.
It also serves as one of the best prophylactic agents that prevent the development of stroke, atherosclerosis, hypertension, heart attack, varicose veins, thrombophlebitis, hemorrhoids, anemia, diabetes mellitus.
This oil is taken directly inside for therapeutic and prophylactic purposes, and also serves as an excellent addition to salads, cereals, confectionery and bakery products. 
Rapeseed oil is so similar in its condition to olive oil that this plant was even called "northern olive". Its main beneficial components are expressed in fatty acids in the form of omega-3, omega-6 and.
This product is extremely saturated with vitamins A, B, D and E, as well as macro- and microelements, phospholipids.
This set of healing nutrients:
- helps to optimize metabolic processes in the human body;
- acts as an active antioxidant;
- manifests itself in accelerating the healing of ulcers and wounds;
- is a valuable component in baby food products.
In addition to the therapeutic and prophylactic sphere, it is very much appreciated in cosmetology, serving as an important component of face and hair masks.
In households, refined rapeseed oil is great for frying and stewing, while unrefined rapeseed oil is a good addition to salads and other dishes. 
It is obtained not at all from mushrooms of camelina, but from the seeds of the camelina plant, which are rich in all the main types of vitamins, minerals (especially magnesium), amino acids, antioxidants, chlorophyll, phospholipids, omega-3 and omega-6 polyunsaturated fatty acids, as well as monounsaturated oleic omega-9 acid.
This oil is capable of:
- normalize hormonal levels;
- strengthen the immune system;
- increase muscle tone;
- optimize the activity of the cardiovascular and reproductive systems.
It also proved to be an effective wound healing, anti-inflammatory, bactericidal agent. The presence of phospholipids in it has a positive effect on the vital functions of the liver. 
Camelina oil has shown its best side not only for therapeutic and prophylactic, but also for cosmetic purposes. It is actively used for skin rejuvenation, aromatherapy, and hair masks.
In the kitchen, it is also in great demand as a dressing for salads, vinaigrettes, sauerkraut, and various cereals.
It significantly surpasses other oils in terms of usefulness, because it has a truly unique set of vitamins, trace elements, well-balanced fatty acids, phytosterols.
It is especially distinguished by the content of tocopherol, that is, vitamin E, of which it is almost twice as much as in sunflower oil, and almost ten times more than in olive oil. 
High saturation with nutrients allows it to:
- actively resist the occurrence of a heart attack, heart failure;
- fight cancer problems;
- normalize blood cholesterol levels;
- optimize the sexual functions of men;
- to establish the activity of the gastrointestinal tract;
- activate brain activity.
It is very actively used in cosmetology, where it has a beneficial effect on the skin and hair.
In cooking, the unrefined product is used for salads and other ready-made dishes, and the refined one is used for frying and stewing products, for all kinds of baked goods.
It not only contains all the essential fatty acids - they are there in almost ideal proportion to improve human health. It is also saturated with essential vitamins and minerals, contains phytosterols. 
The high content of vitamin E allows this oil to act as an effective antioxidant, which:
- strengthens the immune and nervous systems;
- prevents premature aging;
- raises the general tone of the body.
- fight inflammation, dermatitis, allergies;
- help with diabetes;
- accelerate the healing of burns.
The presence of phytosterols helps to remove bad cholesterol from the body, inhibits the occurrence of atherosclerosis, heart attack and stroke.
It is excellent for the confectionery industry, an indispensable ingredient of the famous Central Asian pilaf, and is used in the cosmetic field. High-quality drying oil is obtained from unrefined cottonseed oil.
Whatever food is made from edible vegetable oil, when used judiciously in moderate doses, it can be of great benefit. It strengthens human health, gives him strength, improves appearance and adds bright, incomparable colors to the palette of food tastes.
Each of us has often encountered vegetable oils. We keep one or two species at home, remembering their useful properties. But, statistics show that very few people know how many healthy oils there are in the world. But they can be used in everyday life, using their positive properties for yourself.
And in order to make your life a little easier, we have compiled a list of ten healthy vegetable oils. We hope you will learn a lot and choose something you need for yourself. Happy reading!
The gift of the gods - this is what this magical food product and natural medicine is called. Indeed, in countries where olive oil is constantly preferred, people are distinguished by good health, external beauty and youth. It is rich in vitamins (A, E, D, K), monounsaturated fats and other substances useful to humans. All these properties have long and successfully been used for various infusions, which are used in the treatment of atherosclerosis, liver cleansing, prevention of diabetes mellitus, cardiovascular diseases. Oil from olives has invaluable benefits for immunity, strengthens tissues, skeletal system, intestinal muscles, and reduces the risk of developing cancer. It is absorbed by our body almost one hundred percent, has a healing effect, helps in the fight against excess weight - reduces appetite, normalizes blood pressure, reduces the risk of blood clots ...
The most useful variety is cold-pressed oil, which means it is not heated above 27 degrees. If you see virgin on ethics - this means that the oil is natural, the word refined - means that it is refined, and if it is written pomace, it means that it is cake, and of course the first option is of the highest quality. Be sure to look at the date of manufacture, because the beneficial properties last for five months. For culinary specialists, it is valuable because it does not change its structure at high temperatures, so it is ideal for frying. And those who prefer a healthy diet can (and should!) Use olive oil to prepare different dishes.
In our country people know and love the "golden" oil. It contains a lot of vitamin E, here it is twice as much as in olive and sunflower. As you know, vitamin E is essential for the thyroid gland, endocrine system, pituitary gland and adrenal glands. It contains vitamins A, C, F, K. It is abundant in polyunsaturated fatty acids.
This oil strengthens the immune system, helps protect the body from heart disease, strengthens the walls of blood vessels, gives them elasticity, and lowers cholesterol. Such "liquid gold" regulates metabolic processes and digestion, helps the intestines, liver and gall bladder work. Retains youth, because it helps in the fight against the causes of aging - free radicals, improves nails and skin, hair structure. Helps to cope with stress, normalizes sleep. It is used as a prophylaxis for atherosclerosis, prevents the formation of blood clots in blood vessels.
This oil is widely used in cosmetology. In cooking, it has no equal - it has a neutral taste, it does not smoke, does not burn or foam. And one more plus - it is stored for a long time.
Many years ago, this oil was equated with a medicine, it was used only for treatment and was sold in pharmacies. The Europeans dubbed it “green” or “black” gold because of its very valuable qualities and unusually dark color, it can be brown, dark red or dark green. Why did our great-grandfathers appreciate this oil, because for one small bottle they easily gave away a gold ring. And the benefits of this product are enormous, it contains zinc (there is much more of it than in seafood), selenium, magnesium, potassium, iron and others. It contains many vitamins, biologically active substances, and the most important presence of vitamin F, Omega-3, Omega-6 fatty acids in it. Thanks to its constituents, this pumpkin product can be safely considered a treasure trove of useful substances, which has a huge range of applications: it increases immunity, has a positive effect on the intestines, helps to maintain youth, has an antihelminthic effect, is used in the treatment of hemorrhoids, strengthens the walls of blood vessels, etc. etc.
Pumpkin seed oil must be in the diet of men, because it works wonders! Improves reproductive function, positively affects erection and spermatogenesis. It must be drunk for those who suffer from problems with the prostate gland, kidneys, and bladder.
But it is not recommended to use this oil for cooking hot dishes - when heated, it burns and smells unpleasant. Its taste is best manifested in salads, sauces and cold dishes, they will immediately acquire originality and become extremely useful.
It is obtained from almond seeds (sweet or bitter) by cold pressing. Transparent, slightly yellowish, almost odorless, and very pleasant to the taste liquid, that's what almond oil is. Due to its unique composition, this product is able to work wonders, it will give your body antioxidants, proteins, oleic acid, mineral salts and vitamins A, E, B. Such oil has found extensive use in medicine and the cosmetic industry. It is hypoallergenic, does not cause irritation, has a regenerating and soothing effect, stimulates cell regeneration, helps to fight skin flaking and irritation, nourishes and moisturizes it. Used for massage, increases the elasticity of blood vessels, inhibits cell aging. It perfectly stimulates hair growth and strengthens it.
In cooking, almond oil is used to supplement ready-made dishes from fish, poultry, rice, dressing vegetable salads, and it can also be found in many sweets.
It is one of the healthiest vegetable oils. It is produced from raw or roasted sesame seeds using a single cold pressing method. Natural sesame oil, which is rarely found in a good quality store, has a strong nutty aroma and a pleasant taste. It can be found in recipes for various dishes. It is important to consider the difference between light oil made from raw seeds, which is used for sauces, salads and vegetables, and dark oil made from fried seeds, which is suitable for rice, wok and noodles. Unrefined and non-deodorized sesame oil has very valuable, nutritional and medicinal properties.
It contains natural antioxidants that free the body from toxins, toxins and poisons. Sesame oil contains calcium, phosphorus and phytoestrogens - essential substances for bones. In addition, it contains iron, magnesium, zinc, vitamins A and E, useful polyunsaturated fatty acids, which are indispensable for the normal functioning of our body. Sesame oil regulates metabolism and lipid metabolism. Perfectly heals joints, is excellent for the prevention and treatment of atherosclerosis and diabetes mellitus, helps with exhaustion, has a beneficial effect on the functioning of the heart, liver, gall bladder and pancreas. This amazing oil slows down the aging of body cells, improves blood clotting, removes blood vessels from cholesterol plaques, increases blood flow to all parts of the brain, and helps to recover faster after physical and mental stress. In addition, sesame oil promotes better absorption of vitamins from food.
"Imperial delicacy" - this is what this valuable product was called many years ago, because of the special addiction to it of Catherine II. The oil obtained by cold pressing completely retains all the nutrients. It possesses a rare and desirable property - resistance to oxidation, and this ensures a long shelf life of this product. The oil has a pungent and piquant taste, which depends on the variety of mustard, and the smell is spicy, a bit like the smell of cabbage.
The rich composition of this product not only strengthens health and immunity, but is also a powerful prevention of cancer. It contains: ascorbic acid, iron, calcium, carbon disulfide, fatty acids (saturated and polyunsaturated), etc. It contains a lot of vitamins A, D, E (tocopheron), B (B3, B4, B6). Thanks to this composition, it has numerous healing properties. Strengthens and maintains immunity, ensures the normal functioning of the digestive system, lowers blood glucose levels, strengthens the walls of blood vessels, it is recommended to use it for atherosclerosis, hypertension, coronary artery disease, anemia, infertility ...
Mustard oil is actively used in medicine, home cosmetology and, of course, in cooking.
Rice bran oil (rice)
In our country, this product is still little known and is not at all popular. It is very actively used in the Land of the Rising Sun, and not only in cooking, but also for medicinal purposes and in cosmetology.
This oil is made from rice bran, which are rich in vegetable protein, minerals, vitamins B, A, E, PP, unsaturated fatty acids. These beneficial properties have a positive effect on our body, namely, they slow down the aging process, reduce cholesterol, help with cardiovascular diseases, have an anti-inflammatory effect, and very effectively fight cancer.
The power of rice oil is familiar to many women, because creams containing it perfectly whiten and smooth the skin, restore hair vitality, and are a good prophylactic against premature gray hair. This product is added to hair care products, as the vitamins contained in it protect the health of hair follicles at the cellular level. Cookies use rice oil for frying, baking and salads, it tastes great, withstands high temperatures and makes our food less greasy.
A very valuable dietary product that can easily compete with meat and cheese. The "living" oil is especially appreciated, it is obtained by cold pressing, therefore all useful properties are preserved in it, it is this oil that can be used for health improvement. It has a wonderful soft taste and aroma, light yellow color. Its high nutritional value and taste are due to the fats it contains, which are easily digestible, amino acids, a huge amount of vitamins, macro- and microelements (iodine, copper, potassium, phosphorus, cobalt, etc.). The use of this oil helps to restore strength after physical exertion or illness, normalizes sleep, lowers cholesterol, helps the body produce collagen, fight overweight, depression. And among the people, peanut butter is used to treat eczema, festering wounds, herpes ...
Of course, in cosmetology, this wonderful product has taken its own niche - it is a component for the preparation of skin care products.
It has a transparent, dark or golden color. It is extracted from dry flax seeds by continuous pressing in special equipment. This oil is a unique healthy food product due to the presence of essential polyunsaturated fatty acids omega-3 and omega-6.
They are irreplaceable, because the human body does not produce them on its own, they can only come with food. Beneficial fatty acids are found in cell membranes. They are especially necessary for the cells of the brain, the retina of the eye and the male reproductive cells - sperm. Without omega-3 and -6, special substances are not produced that help thin the blood, prevent the formation of blood clots and the development of atherosclerosis, hypertension. Thanks to them, the risk of strokes, heart attacks, as well as cholesterol and blood sugar levels are significantly reduced. In addition, with their help, metabolic processes are normalized, which, as a result, leads to a decrease in excess weight. Fatty acids maintain all blood vessels in a normal state, improve the functioning of the heart and normalize its rhythm. Improves the condition of hair and skin. Flaxseed oil is rich in vitamin E, which is an external antioxidant. This product is recommended for people with "jumping" hormones, since the beneficial omega-3, perfectly regulates hormonal levels and increases the amount of testosterone in men. Omega-3 is part of many antidepressants, as it perfectly normalizes the psycho-emotional background. Flaxseed oil is extremely useful in enhancing the body's immunity. It also successfully fights inflammatory processes.
Amaranth oil is extracted by pressing from the seeds of amaranth or amaranth, which has long been considered a weed. Amaranth oil has a golden amber color and mild flavor with light nutty notes. This vegetable oil has an almost neutral aroma with unobtrusive and slightly perceptible nutty and herbaceous woody undertones. We can talk about the beneficial properties of this type of oil for a long time. Chief among them is the content of a rare element - squalene. This component saturates the body with oxygen. It perfectly helps to slow down the aging process. Thanks to squalene, the skin retains its elasticity and firmness, maintains the required amount of moisture. Squalene takes part in the synthesis of cholesterol, steroid hormones and vitamin D, has antioxidant and antitumor effects, and improves immunity. In addition, squalene perfectly regenerates cells and reduces inflammation.
In amaranth oil, as in many other oils, there are vitamins A and E. These are natural antioxidants that protect the body from adverse external factors. It is vitamin E that reduces the risk of cancer. Its use tones the body, this is especially noticeable on the skin - it becomes more toned and elastic, wrinkles are smoothed out. Vitamin E also improves vision and helps the eyes to function properly. In addition to squalene and vitamin E, this type of oil contains natural sterols. These substances help to withstand great physical and psycho-emotional stress.
Amaranth oil is enriched with such essential trace elements as calcium, potassium, phosphorus, magnesium and iron, which help for the normal functioning of the body as a whole, and, in particular, the cardiovascular and nervous systems. And yet, amaranth seed oil contains amino acids that help to improve the process of memorization, concentration, and also to fight insomnia, depression and stress.
And of course, the bonus goes -
The most common oil in our country, because the raw materials for the production of this product are grown in many regions of Russia. It is in great demand, it is always on store shelves at a relatively low price and in a large assortment. There are several types of sunflower oil, differing in color, smell and taste. The most useful is the extra virgin oil, it contains the maximum amount of useful and nutrients, but there is a drawback - it does not last long. Unrefined oil is ideal for preparing salads and cold dishes.
Sunflower oil contains a lot of vitamins (groups A, D, E), which affect the mineral metabolism, stimulates muscle activity, and prevents blood clots. But vitamin E, sunflower oil contains even more than olive oil!
In addition to its excellent taste, this oil has properties that are widely used in cosmetology and medicine. Due to its composition, it acts as an antioxidant, improves the functioning of the heart and brain, it is used to cleanse the body, it is the prevention of arthritis, asthma, bowel cancer ... This is such an inexpensive, but very tasty and healthy product.