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Which oils are best to cook with?
http://www.bbc.com/news/magazine-33675975
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So what is Prof Grootveld's overall advice?
Firstly, try to do less frying, particularly at high temperature. If you are frying, minimise the amount of oil you use, and also take steps to remove the oil from the outside of the fried food, perhaps with a paper towel.
To reduce aldehyde production go for an oil or fat high in monounsaturated or saturated lipids (preferably greater than 60% for one or the other, and more than 80% for the two combined), and low in polyunsaturates (less than 20%).
He thinks the ideal "compromise" oil for cooking purposes is olive oil, "because it is about 76% monounsaturates, 14% saturates and only 10% polyunsaturates - monounsaturates and saturates are much more resistant to oxidation than polyunsaturates".
When it comes to cooking it doesn't seem to matter whether the olive oil is "extra virgin" or not. "The antioxidant levels present in the extra virgin products are insufficient to protect us against heat-induced oxidation."
His final bit of advice is always keep your oils in a cupboard, out of the light, and try not to reuse them as this also leads to the accumulation of nasty side-products.
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Type of oil or fat Polyunsaturated (%) Monounsaturated (%) Saturated (%)
Coconut oil 2 6 86
Butter 3 21 51
Lard 11 45 39
Goose fat 11 56 27
Olive oil 10 76 14
Rapeseed oil 28 63 7
Sesame oil 41 40 14
Corn oil 54 27 12
Sunflower oil 65 20 10
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我来推荐墨尔本CITY&东南边的餐馆S。（自家制韩烧P4L110，有图，好正） (2010-3-5) oknaomi 
发表于 2016-2-5 11:07
鸭油 