sunflower and olive, corn and peanut, sesame and pumpkin, mustard and hazelnut... How much do you know about these types of vegetable oil? And have you tried everything?

Until recently, I myself did not know about the existence of many oils, until my mother brought me peanut butter and butter pumpkin seeds. She was right - it's healthy and extremely tasty!

A slender woman needs to know that frying in oil is harmful. Many oils, when heated, completely lose their healing properties, and some even become dangerous. They oxidize and release very harmful substances, the neutralization of which takes a lot of energy, which negatively affects the functioning of the liver. Oncologists have found that repeated heating of fat (for example, deep-fried, in a frying pan) leads to the formation of carcinogens in the oil, which provoke the appearance of tumors in the body.

But adding vegetable oils to salads and ready meals as a sauce or dressing is not only healthy, but also incredibly tasty! In this case, the oil retains all its unique properties, because each of them has its own characteristics, its own "zest"!

Vegetable oil our body needs

Oil is necessary for our body to function properly, as it contains various vitamins and essential fatty acids.

But this is far from all the advantages of vegetable oils - it also strengthens the immune system and heals. Nutritionists advise eating up to 50 g of unsaturated fats daily: only then will our diet be balanced.

Each of the vegetable oils has its own unique characteristics, so trying various varieties, you will make your dishes gourmet, and nutrition healthy.

Some vegetable oils control cholesterol levels, others will be a great alternative. butter for home baking.

The cost of vegetable oils

Most of the oils are not cheap. The most inexpensive natural vegetable oils - sunflower, olive, oil grape seeds, linen and mustard. The most expensive are pine nuts, almond, pistachio, hazelnut oil. This oil is suitable for a gift to someone who cares about their health.

It is profitable to buy oil for 2. For example, my mother and I buy and divide by 2: you don’t overpay for a bottle.

Sunflower oil "Homemade Ukrainian"	0.5 liters	147
Linseed oil(Dial-Export)	0.5 liters	152
soybean oil	0.5 liters	175
Corn oil	0.5 liters	269
Mustard oil	0.5 liters	290
Olitalia grape seed oil	1 liter	310
Peanut butter (Dial-Export)	0.5 liters	360
Oil walnut"Beaufor"	0.5 liters	385
Hazelnut oil "Beaufor"	0.5 liters	430
Pumpkin seed oil "Pelzmann"	0.5 liters	415
Almond oil "Beaufor"	0.5 liters	530
Pistachio oil "Beaufor"	0.5 liters	670
Cedar oil (Dial-Export)	0.5 liters	1200

Vegetable oils their properties (benefit)

	Sunflower oil The main source of vitamin E, which protects against atherosclerosis. Contains vitamin F essential for cells liver, blood vessels and nerve fibers. Perfect for frying, stewing, salad dressing.
Olive oil Improves the work of the heart. The highest quality is in virgin (or cold pressed) oil. Suitable for quick cooking and salad dressing. The ideal temperature for frying is 180°C.
	vegetable oil pumpkin seeds Raises good cholesterol levels rich in zinc, which stimulates the immune system. Suitable for dressing snacks, meat, but it is better to do it at the end of cooking, the oil does not withstand heat.
coconut vegetable oil This oil is rich in lauric acid, which boosts metabolism. It is 90% saturated fat and is very high in calories. Retains its properties even at very high temperatures. Ideal for baking.
	Peanut vegetable oil Reduces bad cholesterol levels. Due to its excellent heat-resistant qualities and delicate aroma, refined oil is recommended for deep-fried cooking.
Linseed vegetable oil One of the richest sources of omega-3 fatty acids(60%), which protect the heart and blood vessels, improves kidney function, helps to get rid of constipation. Used to make sauces and salad dressings.
	rice oil Rice bran oil contains unsaturated fatty acids, vitamins (A, PP, E, B) and antioxidants: gamma-oryzanol, squalene (necessary for normal functioning skin) and ferulic acid. Its use contributes to effective cholesterol lowering in blood plasma compared to other vegetable oils. Withstands temperatures up to 254°C. Makes food less greasy.
Sesame oil
	truffle oil It is obtained not by pressing, but by infusing truffles in olive or grape oil. This oil is used to flavor dishes, in the preparation of pasta or risotto. Does not withstand heat treatment.
walnut oil Contains vitamins A, E, C, B, macro- and microelements (zinc, copper, iodine, calcium, magnesium, iron, phosphorus). Necessary for the elderly. Indispensable for marinades, salad dressings, fish.
	Cedar oil Rich in fatty acids vitamins, macro- and microelements. Indispensable for tuberculosis, atherosclerosis, hypertension, stomach problems. Recommended as a condiment for dishes.
Grape seed oil Rich in vitamins, trace elements, tannins. Prevents the development of atherosclerosis. Withstands high temperatures without changing taste and smell. Excellent addition to salads, marinades.
	soy vegetable oil This valuable edible oil holds the record among vegetable oils in terms of the content of useful microelements. Soy is the only plant that can replace animal proteins. It is used for salads, cold vegetable and meat dishes, dishes with potatoes. Very tasty and juicy meat and fish are fried in soybean oil. A valuable component extracted from soybean seeds along with fatty oil, is lecithin. It is the main nutrition of the entire nervous system, is the most important building material for the brain, lowers cholesterol and the concentration of fatty acids in the blood, improves the function of the liver and kidneys.
Mustard vegetable oil Mustard oil several centuries ago could only be tasted at the royal court, in those days it was called "the imperial delicacy". Mustard oil contains absolutely all fat-soluble vitamins, it has a specific aroma and piquant taste, it is perfect for dressing salads, it emphasizes the taste of vegetables. In addition, salads with such a dressing retain freshness longer. Any pastry, which contains this product, turns out to be lush and does not get stale for a long time.
	Corn vegetable oil This oil is made from corn germ using a specially vitamin-preserving technology. Ideal for frying, stewing meat, fish and vegetables, baking, salad dressing and canning. Corn oil is considered a dietary product and is ideal for baby food. This oil is rich in vitamins E, B1, B2, PP, K3, provitamins A. Polyunsaturated fatty acids (OMEGA-6 and OMEGA-3) contained in corn oil, increases the body's resistance to infectious diseases and favors the removal of excess cholesterol from the body. By the amount of vitamin E, corn oil is almost 2 times higher than olive oil. Corn oil helps to eliminate fermentation processes in the intestines, lowers blood cholesterol levels, relaxes the tone of the smooth muscles of the gallbladder, stimulates the secretion of bile, has an antispasmodic and anti-inflammatory effect, and improves brain function.
hazelnut vegetable oil For the first time, the oil was obtained in France - the country of gourmets, since then it has become famous and popular in other countries and even on other continents. You can talk about how useful hazelnut oil is continuously for a very long time. This vitamin helps prevent heart disease and cancer.. It supports the immune system and is involved in the important process of repairing human DNA. Therefore, it is useful to use hazelnut oil as a prophylactic in case of predisposition to such diseases. Oil will add a refined taste to any dish. The use of oil will give baking a light nutty flavor and delicate taste, and if you season fish with it, then its taste will be simply unforgettable. Ready-made dishes are seasoned with hazelnut oil, thus preserving its beneficial properties.
	pistachio oil pistachio oil It is an excellent nutritional element during significant physical and mental stress and after serious illnesses. Due to their high nutritional value and value, they are used in the nutrition of malnourished patients. Surprisingly tasty pale green nucleoli have a beneficial effect on the brain, with regular eating they reduce the predisposition to heart disease, remarkably tone up and improve mood. Useful for reduced liver function, open blockages in the liver, help in the treatment of jaundice, as an analgesic for hepatic and gastric colitis. It is used to treat anemia, useful in chest diseases, for coughing, and is used as an anti-tuberculosis agent. They have an invigorating, tonic and restorative effect. Useful for people suffering from arterial hypertension, chronic anemia, tuberculosis, thrombophlebitis. It is described, the property of pistachios to increase potency.
walnut oil It has immunomodulatory, bactericidal, antitumor, regenerating properties. It is taken in prophylactic doses, usually in small amounts (from a few drops for children to a teaspoon for adults) before meals. Therapeutic effect of the oil It also manifests itself in cases where the use of nuts directly is contraindicated. For example, with colds, bronchitis, some diseases of the stomach, nuts should not be consumed. And oil is not only possible, but necessary! It is used in cooking, for preventive purposes, for medicinal purposes and even for cosmetic purposes.
	Australian macadamia nut oil Macadamia nut oil are eaten for cooking hot dishes, for frying and for dressing salads. And also use 1 tablespoon per day on an empty stomach as a source of fat, with tonsillitis, headaches, migraines, arthritis and increased susceptibility to tumor diseases. Macadamia- a storehouse of valuable nutrients. This nut helps to remove cholesterol from the body, it is a source of calcium and other minerals. It is low in carbohydrates, but relatively high in fat. According to scientists, regular use Eating the oil of these nuts lowers the risk of cardiovascular disease, some types of cancer, and even promotes weight loss.

All oils have their own alluring scent.. Any bread with peanut butter will become magical, any salads and vegetables with oil of pumpkin seeds or pine nuts will become piquant. The ideal option is to cook for a couple, and then sprinkle the food with oil.

Vegetable oils can be bought at a large supermarket or online store. I'm looking forward to trying hazelnut and pistachio oils, and I wish you the same!

Many will object and say that it is expensive.

But my position is this: never spare money on food and then you will not need to spend money on expensive medicines.

Saving on your health is short-sighted and unreasonable, health is not a gift of nature, it is the result of our care.

Even a professional chef will name no more than 5-6 types of vegetable oil, and an ordinary hostess, perhaps, knows only sunflower, corn and olive oil. We invite you to the vast country of vegetable oils with all their diversity and properties.
A little theory:
Oil can be obtained in two ways:
1. Pressing - mechanical extraction of oil from crushed raw materials.
It can be cold and hot, that is, with preliminary heating of the seeds. Cold-pressed oil is the most useful, has a pronounced smell, but cannot be stored for a long time.
2. Extraction - extraction of oil from raw materials using organic solvents. It is more economical, as it allows you to extract the oil as much as possible.
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, but stored longer.

Oils are divided depending on the method of their purification:

Unrefined - purified only from mechanical impurities, by filtering or settling.
This oil has an intense color, a pronounced taste and smell of the seeds from which it is obtained.
Such oil may have a sediment, over which a slight haze 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 must be stored in a cupboard away from heat sources (but not in a refrigerator). In natural oils, the presence of natural sediment is allowed.

Hydrated - oil purified with hot water (70 degrees), passed in a sprayed state through hot oil (60 degrees).
Such oil, unlike refined oil, has a less pronounced smell and taste, a less intense color, without turbidity and sludge.

Refined - purified from mechanical impurities and neutralized, that is, alkaline processing.
This oil is clear, without sediment, sludge. 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 color, with a mild taste and smell.
It is the main source of linolenic acid and vitamin E.

Store packaged vegetable oils at a temperature not exceeding 18 degrees.
Refined 4 months (excluding soybean oil - 45 days), unrefined oil - 2 months.
Oil types:

Sunflower oil is the main source of fat-soluble vitamin E. It is an excellent antioxidant that protects against atherosclerosis and other heart diseases. It supports the immune system, prevents aging, and is essential for the liver. Vitamin E affects the function of the sex and other endocrine glands, takes part in the metabolism of proteins and carbohydrates. Improves memory.
Another important component of sunflower oil is special unsaturated fatty acids. They are called vitamin F, which is necessary for the functioning of liver cells, blood vessels and nerve fibers.
Do not forget that with strong heating, the beneficial properties of vegetable oil are lost, and after a while it becomes harmful to health. So never fry in the same oil twice.
The healthiest way to use sunflower oil is to season salads with it. Fresh vegetables and greens will enrich your body with water-soluble vitamins, and sunflower oil will provide the daily rate of fat-soluble vitamins.
Another important nuance: only in the presence of fats, beta-carotene from vegetables turns into vitamin A. So sunflower oil - perfect option salad dressings.

Olive oil is the most oily of all oils, the basis of Mediterranean cuisine.
The highest grade - Extra Virgin Olive Oil - 100% dehydrated olive juice. Obtained from ground olives by cold pressing or centrifugation. Acidity does not exceed 1%. This oil has no defects in taste or smell. The middle grade - Virgin - is also obtained by cold pressing, but its acidity can exceed 1%, a number of defects are allowed. The lowest grade - Lampante Olive Oil - acidity over 3.5%, very bad taste and smell. To eat it in pure form cannot be used. It is used as lamp oil. But since the cheapness of raw materials dictates the need to use such oil for food, the quality of the oil is improved by refining. It loses bad taste and smell as a result of chemical cleaning, but it is already difficult to call the final product vegetable oil - it completely lacks useful and nutritional properties. This olive oil is distinguished by three varieties: Refined, Pure, Extra Light - refined, refined and lightened. The first is used for frying, the second and third - for dressing salads.

Hazelnut oil. (Hazelnut Oil). Very healthy and fragrant, contains more than 50% fat.
Hazelnut oil is made from nuts called hazelnuts. This oil is produced using technologies that help preserve all the vitamins and microelements contained in hazelnuts in the oil.

Hazelnut oil contains vitamins such as: vitamin C, B vitamins (B2, B6, B1). Hazelnut oil contains amino acids necessary for humans and such trace elements: magnesium, phosphorus, calcium, zinc, cobalt, iron, sodium.

Hazelnut oil contains a large amount of vitamin E. This oil strengthens the skeletal system due to its high calcium content.

Hazelnuts and hazelnut oil may well replace meat in terms of protein. Therefore, oil is often used to prepare vegetarian dishes.

Hazelnut oil should not be fried. This oil is added to dressings and sauces for various salads.
The taste of hazelnut oil is very rich and slightly bitter, so it is diluted with less aromatic oils, such as refined sunflower.
It is often sold mixed with almond oil. It is used to make vinaigrette sauce and to dress fish. Not used for frying.
Store hazelnut oil only in the refrigerator. When stored warm, the oil acquires a bitter taste. The disadvantage of this oil is that it quickly goes rancid.

Oil from walnuts. (Huile de Nuix). Obtained from special varieties of nuts. Before pressing, the nuts are stored under special conditions. Obtained by cold pressing. It has a characteristic nutty flavor. Contains up to 55% fat. It has high quality indicators.
In terms of the content of unsaturated fatty acids, nut oil is higher than many vegetable oils. This determines its value in medical and dietary nutrition.
The composition of walnut oil includes unsaturated fatty acids; vitamins A, E, C, B; macro- and microelements (zinc, copper, iodine, calcium, magnesium, iron, phosphorus, cobalt); easily digestible proteins and carbohydrates (glucose and sucrose).
Walnut oil is rich in polyunsaturated fats and omega-6 and omega-3 fatty acids, which thin the blood and thus prevent the formation of blood clots that cause strokes.
Walnut oil is very fragrant, but at the same time, it is better to combine it with olive or almond oil, which gives an excellent result when baking, as well as dressing salads from fresh vegetables.
A combination of walnut and olive oils can be used to grease the bottom of baking dishes - the aroma of finished products will increase several times. It is used for dressing salads and rubbing pieces of raw meat before marinating. It is superior in nutrition to olive oil. In addition, it has a healing property to heal wounds and burns. The disadvantage is that it quickly goes rancid.

Sesame oil. (Sesame Seed Oil). Obtained from the flat seeds of a herbaceous plant. Contains up to 65% fat. It has been known in Assyrian cuisine since the 3rd millennium BC. Very widely used in Asian and Indian cuisine, it has a distinct nutty flavor and aroma. Distinguish oil from unfried (more than light color) and roasted (dark colored) seeds. Used for both frying and dressing. Considered one of the most useful. Sesame oil is rich in useful polyunsaturated fatty acids (linoleic, oleic, palmitic, stearic, etc.), vitamins, glycerides, bactericidal substances, amino acids and trace elements. Sesame oil, without losing its beneficial properties, can be stored long time(up to eight years) thanks to its natural active substance - sesamol. Has high resistance, does not rancid. My favorite.

Almond oil. (Huile D'amande). One of the most expensive, especially French production. Has 40-50% fat. It has an amazing almond scent. It is used both for frying fresh fish in a particularly refined way, and for dressing. The cuisines of Spain, Portugal, Italy use oil in gourmet dishes. It is used in the perfume and pharmaceutical industries. This oil is well absorbed by the skin and does not cause side effects. It has an anti-inflammatory effect, lubricates the intestinal mucosa. It is used in the treatment of cholecystitis, chronic hepatitis, gastritis, colitis. Topical application - emollient and nourishing agent for lubricating the skin. almond oil in traditional medicine used in the treatment of breast tumors and sprains. Almond emulsion is used as an enveloping and soothing remedy for gastric diseases. Almond oil combined with orris root cleanses the kidneys, bladder and crushes stones.

Cedar oil. Pine nut oil is a unique natural product, which has no analogues in nature, its synthesis is impossible. Cedar oil has always been considered a delicacy. Even now it is much superior to the best varieties of Provence oil obtained from olives, it is easily absorbed by the body, has high nutritional and healing properties, and is unusually rich in vitamins and mineral elements. Cedar oil can replace any vegetable oil (sea buckthorn, burdock, coconut, Provence, almond, etc.) in all cases medical use. But the cedar oil itself cannot be fully replaced by anything! "The cedar oil will drive away the scab from the body, and various ulcers will heal from it, and lice will run away from it," V. M. Florinsky pointed out in his collection of Russian herbalists. In terms of calories, pine nut oil is superior to beef and pork fats, and far exceeds in digestibility egg. The content of vitamin E is 5 times higher than olive oil and 3 times coconut oil. As an antioxidant, vitamin E gives the oil its antioxidant properties, which reduces the ability of cholesterol to form plaque. In addition, the higher the content of this vitamin, the more resistant the oil to rancidity. But the most important thing is that cedar oil is, in fact, a concentrate of vitamin P - there is 3 times more of it in oil than in a drug based on fish oil sold in pharmacies.

Rapeseed oil. (Canola Oil). Obtained from the seeds of a hybrid of colza and kale. The plant has been known for 6000 years. Oil was once used only in India, China and the Middle East. But now in developed countries it is the second most popular, as it contains little cholesterol and complex fats - only 6%, while in sunflower they are up to 12.5%. In Canada, this oil is considered the number one oil. Rapeseed oil has the highest taste and medicinal properties, durability and relatively inexpensive. The value of rapeseed oil is that it is rich in polyunsaturated fatty acids. These substances help strengthen the walls of blood vessels and reduce blood cholesterol levels. They prevent the risk of thrombosis, including cancer. There is a lot of linolenic acid in rapeseed oil, its deficiency in the body causes vasoconstriction and circulatory disorders, which leads to strokes and myocardial infarction. Rapeseed oil retains transparency for a long time and does not acquire bad smell under the influence of air. Rapeseed oil is mainly used for preparing cold dishes, marinades, mayonnaise and other sauces.

Safflower oil. Produced from safflower seeds. The plant has been known since the 16th century BC. The ancient Egyptians used safflower to make the orange dye they used to dye the swaddling cloths of their mummies. It is highly valued in cooking for its taste and durability. Widely used in Asian cuisine. And in cosmetology, due to its good absorbency, it is used to make moisturizing creams. This oil tastes like sunflower oil, smells like flowers and is very much appreciated by culinary specialists: firstly, it contains more saturated fatty acids than any other vegetable oil, and secondly, it has a very high smoke point, which is especially good for deep-fried foods, and thirdly, safflower oil does not solidify even with fairly strong cooling, which makes it indispensable in salads that are usually served cold. However, safflower oil lacks vitamin E and is therefore considered less nutritious than other oils. Since it is odorless and has the ability to be easily absorbed, it has found its application in various creams and ointments for the skin.

Linseed oil. Flaxseed oil ranks first among edible oils in terms of its biological value. In terms of unsaturated fatty acids, linseed oil surpasses the products of the usual diet, and only 1-2 tablespoons is enough to satisfy the daily need for both fats and fatty acids. Fresh flaxseed oil can be used for cooking cold dishes, but it is not worth heating it for frying, deep-frying. Flaxseed oil is sold both in its natural, liquid form and in encapsulated forms. Real and, moreover, fresh linseed oil should be transparent, with yellowness, odorless and turbidity. Store the product in a dark container, tightly closed, avoid lighted places and protect from exposure to both high and low temperatures. Remember: if the oil has gone bad, it is no longer suitable for food and for use in cooking. cosmetic purposes. Spoiled linseed oil becomes viscous, cloudy, acquires a characteristic smell of drying oil and a taste of bitterness.

In folk medicine, linseed oil is highly valued for its dietary properties and as a source of essential polyunsaturated fatty acids. This component of it is very interesting, since it is these acids that a person receives only from food and cannot synthesize them on his own. True, in order for all the "usefulness" to be preserved, oil must be produced in a special way, the old-fashioned way - by cold pressing, and only from high-quality seeds. Oil, purified, clarified and deodorized, is useless. Grapeseed oil is another source of linolenic acid. Produced from grape seeds in France, Italy and Switzerland. Doctors call it simply healing. This oil is especially good in salad dressings due to its ability to enhance other odors. It is produced exclusively refined, but even after cleaning it retains the grape flavor. Grapeseed oil can withstand high temperatures without changing its taste or smell, making it ideal for frying. It can be used to prepare fragrant fondue. The oil has a clean, light taste with a spicy undertone. It is great for salads, it is based on delicious mayonnaise, it is added to marinades during canning, in muffins. Grape oil is rich in polyunsaturated fats, especially linoleic acid - up to 76%, which is more than in any other oil. One tablespoon of grapeseed oil a day is enough to cover your daily vitamin E requirement.

Cottonseed oil is especially popular in Central Asia. In its unrefined form, it is a red-brown liquid with a bitter taste and a peculiar smell, and besides, it is poisonous (contains the poison gossypol!). After refining, it acquires a yellowish color. It consists of a mixture of liquid (70-75%) and solid (25-30%) fats, therefore, during storage, it forms a flocculent sediment from the latter. When cooled to 0 degrees, it completely freezes, and when heated, it melts and becomes transparent. When you open a jar canned fish in oil, now you know that this oil is cottonseed. It's the best it's good for. For dressing salads, you can use only specially double-refined cottonseed oil. It is not used in Western Europe.

Corn oil is the most useful of the oils available and familiar to us. The main factors determining the dietary properties of corn oil should be considered its high content of unsaturated fatty acids (vitamin F) and vitamin E. A large amount of vitamin E in corn oil helps to strengthen the human immune system. This vitamin is also called the “vitamin of youth”, since it is an antioxidant and slows down the aging process in the body, affects metabolic processes, cholesterol levels in the blood, improves the functioning of the liver, intestines, and gallbladder. Vitamin E in corn oil is indispensable in the treatment of "female" and nervous diseases. Contains up to 50% fat. It goes on sale only refined. It does not have any particular advantages over sunflower or soybean, but it is very popular due to the presence in it of a large number of concomitant nutrients that prevent the development of atherosclerosis. It is especially popular in the cuisine of the USA and Northern Europe.

Pumpkin seed oil is a real storehouse of unsaturated fats, the percentage of which is 90% here, omega-3 and omega-6 fatty acids and natural antioxidants. In addition, it contains a unique complex of vitamins and bioactive substances that have a beneficial effect on the human body. Due to its enveloping effect, this oil is considered the first assistant in the treatment of diseases of the stomach and duodenum, alcohol damage and fatty liver, constipation and hemorrhoids. Pumpkin seed oil has a greenish color and a characteristic sweetness. In its pure form, it is practically not used, it is usually mixed with other oils. Very popular in Austria. Based on this oil, with the addition of vinegar and cider, wonderful salad dressings are made.

Avocado oil - with a slight note of anise, it is made from the pulp of avocados, the stone is removed from the fruit and the skin is removed - they contain toxic substances. The pulp is pressed at a temperature of 50 degrees - such an extraction is considered cold. This oil is very rich in vitamin E. When used for salad dressings, it is necessary to let the salad stand for a while to fully reveal the aroma of the oil. It goes well with potatoes and sweet potatoes. But you should buy only fresh oil. Keep in a cool place in dark packaging. It is also used in perfumery for the manufacture of moisturizing creams. I use this oil for scrubs - fine salt I fill the Dead Sea with fresh oil, and such a scrub is stored in the refrigerator forever.

Palm oil - combined. It is obtained both from the seeds of fruits and from the pulp. Contains up to 70% fat. This oil is closer to animal fats than all other oils. It has a red-orange color and a pronounced aroma of violets. It hardens at temperatures below 30 degrees and is more like mutton fat. It is used for frying in countries where, for religious reasons, pig fats are not consumed. Virtually no cholesterol. In Europe it is used as a hardener in the production of margarine and cooking oils. And in Indonesia and West Africa it is used for frying.

Poppy oil has been valued by the ancients for its rare aroma and pleasant taste. Poppy seed oil is obtained by pressing poppy seeds. The varieties and color of the seeds are reflected in the varieties of oil obtained from them. White poppy seeds are considered more valuable, as they give more oil, moreover, a better variety. When cold pressed, an almost colorless oil is obtained, with a pleasant taste and odorless. Especially appreciated in Normandy, where it is called huile blanche - white butter. Oil obtained from other varieties of seeds has a dark color and is the lowest grade of poppy oil. Today poppy oil is rare product produced in small quantities. Poppy seed oil is a good heart nutrient for spasms of blood vessels in hypertension, angina and migraine. Poppy oil can also be used as a mild sedative and simply calms the nervous system. The oil has a sedative, hypnotic, analgesic, antispasmodic effect. Poppy oil is necessary for the proper functioning of the nervous system, heart and muscles. This is an indispensable product for people suffering from frequent stress, severe physical and emotional stress, irritability; removes the syndrome of "chronic fatigue", has a slight relaxing effect.

Soybean oil is obtained by direct processing of soybeans, plays an important role, especially in food. Soybean oil is characterized by a high content of linoleic acid and a low level of saturated fatty acids, which makes it more attractive in terms of nutritional value compared to more saturated oils. Soybean oil also has a number of other advantages over other vegetable oils:
High degree of unsaturation.
The oil remains liquid in a fairly wide temperature range.
The oil can be selectively hydrogenated for blending with semi-fluid or liquid oils.
The oil is easily processed, during which phosphatides, traces of metals and soaps are removed, and thus the stability of the oil is increased.
The oil contains natural antioxidants (tocopherols), which are not completely removed during oil processing.
Soybean oil is a concentrated source of energy (calories), highly digestible, containing essential fatty acids, vitamin E and a large amount of polyunsaturated fatty acids. A tablespoon of soybean oil (14 g) provides the daily requirement of a healthy child or adult for essential fatty acids. Soybean oil is also a source of omega-3 and omega-6 fatty acids. These fatty acids play an important role in the construction of cell membranes (required for the perfect exchange of nutrients and oxygen and the removal of toxins), especially for nerve tissues, eyes (retina), they are important for the health of the cardiovascular system, they are preliminary stages of important tissue hormones ( eicosanoids), which control important processes in tissues and cells. They are also important for the perfect functioning of the brain.

Mustard oil is made from the seeds of Sarepta mustard. Not bitter at all, with a very pleasant smell. It is simply indispensable for dressing salads, as it allows vegetables to remain fresh. It also helps baked goods gain splendor and stay soft for a long time. It is widely used in canning (herring in mustard oil) and bakery. Nutritionists consider mustard oil just a ready-made medicine. It has antiseptic and bactericidal properties. Heals burns. Mustard oil contains absolutely all fat-soluble vitamins. It contains a lot of vitamin A, which promotes the growth of the body and enhances immunity, vitamins K and P, which improve the strength and elasticity of capillaries. Mustard oil not only contains B6 itself, playing essential role in nitrogen metabolism and the processes of synthesis and breakdown of amino acids in the body, but also contributes to the production of this vitamin by microorganisms that inhabit the intestines. Vitamin E is stored in it 4-5 times more than in other oils. Of all the oils, only mustard and buckwheat contain carotene, which has a tonic effect.

Coconut oil is obtained from the copra of coconuts. It is made by hot pressing fresh dried coconut meat. It hardens even when room temperature. Its biological value is insignificant. Used as a hardener in the manufacture of margarine and frying in India, Indonesia and the Philippines. At room temperature, it is a clear liquid with a pronounced coconut smell, and at temperatures below 25 degrees, it is a solid oily substance.
The product is considered the healthiest for cooking: it is easy to digest, does not contain cholesterol and is a supplier of vitamin E, has a mild pleasant taste and smell, does not lose palatability and useful properties during heat treatment.

Hemp oil is obtained from hemp seeds. Since ancient times, this oil has been the main oil in Russia and only in the 19th century was it replaced by sunflower oil. The final transition to sunflower occurred already under Soviet rule. However, in terms of taste and medicinal qualities This oil is not inferior to other oils. It is digested better than corn. It has a number of amino acids that are completely absent in other types of oils. It has a very good effect on the gastrointestinal tract, endocrine and immune system supports cardiovascular activity.

Peanut butter is widely used in Asian and US cuisine for frying, deep frying, salad dressings, sauces, and all kinds of cold dishes. Especially good in dough dishes.
It has a pleasant taste and smell. Perfectly retains its properties at high temperatures. Vegetable salads prepared with peanut oil are not only healthy, but also reduce oil consumption by more than 2 times. Saving oil in deep-frying - almost 4 times.
Peanut butter is a nutritious product. It enhances the feeling of satiety, forms the basis of diets for weight loss and is especially popular among photo models, as well as for people who would like to reduce the consumption of meat in their diet as much as possible.

PISTACHIO OIL, obtained by cold pressing, retains all useful material contained in pistachios. Deep green in color and somewhat thick in texture, pistachio oil has a delicious taste. The darker its color, the stronger the aroma it has. Ideal for salads and breads, excellent in pesto. Pistachio oil is very widely used in medicine, it is a universal healer for diseases. According to Eastern medical tradition, pistachio oil has a warming effect on the body. Due to its high nutritional value and value, it is used in the nutrition of malnourished patients. It is advised to introduce it into the diet of patients with anemia, tuberculosis, as well as patients who have had influenza, pneumonia and severe infections.

Pistachio oil has an invigorating, tonic and restorative effect. An excellent nutritional element for significant physical and mental stress and after serious illness. It is widely used as a cosmetic product for removing freckles and skin spots. Pistachio oil is well absorbed, softens
and moisturizes the skin without leaving a greasy residue. It has a high nutritional value. It is used to restore strength and increase potency. A natural antioxidant that rejuvenates the entire body.

Vegetable oil is a product derived from seeds, fruits, roots and other parts of nature's various gifts and is the most abundant fat available in the human diet. Vegetable oils were also used for culinary purposes, absolutely any national culinary school can confirm this. This product has been the most widely used beauty product, cosmetics based on vegetable oils and in ancient times, and in our time, occupy a leading position among all presented. And of course, one of the most popular roles of vegetable fats was the role of a health savior. And now this product will always be one of the first to be purchased by visitors to supermarkets. Fans of traditional medicine and admirers of home cosmetology also cannot do without this gift of nature.

Useful properties of the product

Useful properties of vegetable oils are that it is a product consisting of waxes, phosphatides and triglycerides. Their composition is additionally enriched with such components as free fatty acids, lipochromes, tocopherols, vitamins and many additional useful substances. All these components are essential for the human body to function properly. Scientists have proven that the lack of vegetable oils in the daily diet can lead to various bad consequences, up to the development of diseases, such as impaired cholesterol metabolism and the occurrence of atherosclerosis, and its regular use, on the contrary, reduces the chance of developing these diseases to a minimum, additionally supplying the body with the necessary set of nutrients.

The composition and chemical set of vegetable oils very much depends on what processing it went through and from which product it was obtained. But common to all vegetable oils is that they are rich in alpha-linoleic acid (omega 3), which:

• It is necessary for people suffering from diabetes to maintain the body and blood sugar levels in the normal range.
• In the presence of cardiovascular diseases, it strengthens the walls of blood vessels.
• In the case when vision problems are diagnosed, it serves as an additional component that helps restore its required level.
• Strengthens the immune system, helping the body cope with pathogens.
• Helps with osteoarthritis and rheumatoid arthritis.

The second important component in the composition of vegetable oils is linoleic acid (omega 6), the only acid that can transform into other acids, thus compensating for their deficiency. The lack of this acid is especially dangerous for young children, because it leads to:

• Slow development of a small organism.
• Diseases of the epidermis.
• Digestive disorders.

Vegetable oils contain a large amount of tocopherol (vitamin E). This determines such positive qualities of this product:

In addition to the above, vegetable oils are rich in phytosterols, phosphatides, pigments and many other substances that give color to this product, provide it long-term storage, aroma and taste. And at the same time, they also have a beneficial effect on the health of the liver, strengthen its cells, helping it perform a cleansing function. They also normalize the metabolism in the body and help the production of bile. An insufficient amount of these components of vegetable oils can cause the development of atherosclerosis and anemia.

Vegetable oil production

The production of vegetable oil now exists in every corner of the globe. In each region, it is obtained from plants characteristic of this particular place. Get them from:

• oil seeds, for example, from mustard, sunflower, soybean, poppy, rapeseed, flax, cotton, etc.
• The fruits of oil plants.
• When processing vegetable raw materials– tomatoes, rice, wheat germ, almonds, corn, apricots, etc.
• Orekhov, almost all nuts are suitable for oil production.

The process of extracting oil from the base can be done in two ways, which are fundamentally different from each other:

• Pressing- consists in a mechanical effect on plant materials, in other words, it is squeezed out. It was in this way that vegetable oil was obtained in antiquity. And now nothing has changed. The oil obtained in this way has the maximum amount of useful substances, it retains the natural structure. Pressing can be carried out both hot and cold. When hot, the vegetable base is first fried. This allows you to increase the amount of the resulting product, which will also have a richer taste and aroma. But this method shortens the shelf life. cold method does not involve thermal processing of raw materials, thanks to which the oil obtained in this way can be stored longer.
• Extraction- this type of obtaining a certain vegetable oil is based on its ability to dissolve in special organic solvents. A solvent is repeatedly passed through the raw material, completely removing the oil from the plant base. After that, the solvent is distilled off, and we get pure oil. This method allows you to increase the amount of product obtained.

What are the types of vegetable oils?

Types of vegetable oil are now presented in the widest range. Due to the fact that the oil is obtained from plant products, there are a huge number of types of this product. Each country has its own preferences, primarily related to the flora growing there. But, nevertheless, it is possible to single out the main types that have received the greatest distribution in the world market:

• sunflower;
• olive;
• rapeseed;
• peanut;
• sesame.
• from grape seeds;
• mustard;
• corn;
• soy;
• linen;
• cotton.

In addition to these, there are still a huge number of other species, such as, for example, pumpkin, walnut and many others. It is impossible to single out the best vegetable oil from this series, because each has its own remarkable features and scope of use.

Most often, we buy refined oil for consumption, it is it that is mainly presented on store shelves. What does this word mean?

The refining process consists in various types of purification of the oil obtained by cold or hot pressing. This product is refined most often in order to purify it of impurities and various substances that reduce the shelf life. In addition, refining allows you to get rid of the specific taste of the plants from which the oil was pressed. This is very important for culinary purposes, because during cooking various dishes natural taste, such as sunflower oil, can ruin the result and overpower the taste of the food being cooked.

But the negative side of refining can be considered almost complete cleansing of vitamins and other useful substances in the oil.

Use in cooking

On the shelves of stores we can see a huge number of various products of this category. You should not limit yourself in the kitchen to one only, for example, sunflower oil. By diversifying your stocks with various fragrant bottles, you can significantly expand your daily diet, enriching it with new flavors. In addition, in this way you enrich the prepared dishes with very useful vitamins and microelements, which are so necessary in our time, characterized by a fast pace, lack of wholesome food and snacks on the go.

Some varieties and types should be used for frying foods, with others you can season salads or prepare marinades with great benefit, while others will add more flavor to your desserts and confectionery.

Unrefined sunflower oil will add an incredible flavor to any salad. Olive oil can generally be considered a storehouse of vitamins and a hallmark of Mediterranean cuisine, so pizza and pasta are impossible without this elixir of youth.

Vegetable oil dough will help you continue to please your family members while observing the fast delicious pastries and fragrant baked goods.

Cabbage with vegetable oil, ordinary light salad, will save you in case of unexpected guests. And butter and vegetable oil, which has now appeared on store shelves, will allow you to enjoy the usual sandwiches for breakfast, reducing the harm of this product of animal origin.

Mix salt and vegetable oil, any, to your own taste, and you will get a wonderful marinade for meat, poultry or fish.

By alternating rapeseed, soybean, sesame, peanut and pumpkin oil in the preparation of familiar dishes, you will allow your usual food combinations to sparkle with new notes, which means that your culinary masterpieces will never be repeated.

Despite the rather high calorie content of vegetable oil, which is approximately 1000 kcal per 100 g. product, you should not be afraid of the possibility of gaining excess weight. Still, as a rule, a very small dose of this product is used for one meal. In addition, the fats that make up this product are very easily absorbed by the body.

Vegetable table oils are very easily spoiled, therefore, it is imperative to observe the conditions for their storage: keep in glass containers with a tightly screw cap or cork, keep out of sunlight and strictly adhere to the expiration date. In this case, they will not bring anything but benefits!

Application in cosmetology

Vegetable oil in cosmetology began to be used a very long time ago. Even the ancient beauties noticed that different kinds of this useful gift of nature are able to cope with many cosmetic problems, give beauty to the skin, hair and nails. Oils obtained from seeds, seeds of various plants and from nuts are still used in the production of various personal care products.

The composition of this product is perfectly balanced and similar to the composition of sebum, which allows it to be easily absorbed by our skin. Well, the variety of types of oils and the functions they perform will allow each beauty to choose the perfect remedy for herself. After gaining some experience, you can easily compose even a mixture of vegetable oils, taking into account the characteristics of your particular skin type.

For example, for dry aging skin the best means for care will be avocado, rosehip, wheat germ oils. Olive, sea buckthorn peach oils are ideal. Sensitive skin easily accepts castor or peach oil, without the appearance of irritation and allergies. BUT fat, combined type"with delight" to get acquainted with oils of grape seeds, hazelnut, jojoba, olives.

Even our great-grandmothers trusted castor and burdock oil for hair care, thanks to which they could be proud of their braids until old age. You can use this recipe: heat 1 tbsp. castor or burdock oil and rub into the hair roots. Then wrap your head in a warm towel and hold for an hour. If you use this recipe twice a week, after a couple of months you will notice that your curls have become thicker, shimmer with a healthy shine. And hair growth and the appearance of new ones will not keep you waiting.

Nails, for example, will become stronger and grow faster if you use almond or apricot oil for warm baths.

The benefits of vegetable oil and treatment

The benefits of vegetable oil have long been known to man, which is why both traditional and folk medicine successfully use vegetable oils to treat various diseases.

For example, the drug industry has successfully used such a topical component to create a greenhouse effect, which allows medicinal substances to penetrate deeper into the skin. And the oils themselves have a fairly wide range of useful functions performed.

Traditional medicine is literally saturated with various useful vegetable oils, which are used both for external and internal use. Here are some examples of oils with recipes for their use.

Linseed oil:

• For the prevention of cardiovascular diseases, it is necessary to consume one teaspoon of flaxseed oil every day.
• For sore throats, gargle with warm linseed oil. Take one tablespoon of warm product in your mouth and roll from cheek to cheek for five minutes. Then spit it out.
• For frostbite, apply a compress with this oil on the damaged part of the skin for 20 minutes.

Sesame oil:

• Toothache is easily treated by rubbing sesame oil on the inflamed gums.
• For otitis media, put warm oil in your ear.
• To normalize digestion with constipation, drink one tablespoon of the product on an empty stomach every day.

Sunflower oil:

• For the treatment of rheumatism, heat one glass of sunflower oil and add 4 hot red peppers to it. Infuse the medicine for two weeks, and then rub the affected area.
• For sinusitis, suck one tablespoon of the product every day like a lozenge.

Olive oil:

• For regular headaches, drink two teaspoons of olive oil every morning and evening before meals.
• Chapped lips will “come to their senses” thanks to a compress of this oil.
• To fight a cough, drink one teaspoon of warm oil twice a day.

The scope of this product in medicine is unusually wide. And this is not surprising, it is difficult to find such a unique combination of a variety of product types with an incredible amount of useful properties and healing functions.

Harm of vegetable oil and contraindications

The harm of vegetable oil and contraindications to its use are so small that you only need to know some selection rules required product and the specifics of its application, in order to reduce the negative impact to zero:

Fats of plant origin play an important role in the nutrition of a person. There are different types of oils according to the feedstock, production processes and consistency. Consider what vegetable fats are, their quality indicators, and how they are classified.

According to the degree of purification, vegetable oils are classified into:

1. Unrefined - passed only mechanical cleaning. With this method, the beneficial properties of vegetable oils are preserved to the maximum, they acquire a taste and smell characteristic of the product from which they are obtained, and may have a sediment. This is the most useful vegetable oil;

2. Hydrated - cleaned with hot water spray. It is with a less pronounced odor, without sediment and not cloudy;

3. Refined - neutralized with alkali after mechanical cleaning. Such a product is transparent, with a weak taste and smell;

4. Deodorized - cleaned with hot steam under vacuum. This product is almost odorless, tasteless and colorless.

According to the method of pressing the oil, there are obtained:

When cold pressed - such oils have the greatest benefit for the body;

In hot pressing - when the raw material is heated before pressing, so that the oil contained in it is more liquid and subject to extraction in a larger volume;

During extraction - the raw material is processed with a solvent that extracts the oil. The solvent is further removed, but some small part of it may remain in the final product, which may be harmful to the body.

Classification of oils by consistency:

1. Solid, consisting of saturated fatty acids: coconut, cocoa butter, palm.

2. Liquid, consisting of unsaturated fatty acids:

With monounsaturated acids in the composition (olive, peanut);

With polyunsaturated fatty acids (sunflower, sesame, soybean, rapeseed, corn, cottonseed, etc.).

The properties of vegetable oil depend on the method of production and the degree of its processing during production. unrefined product cold pressed will bring more benefits to the body than refined, obtained by extraction. The method of its production determines the quality indicators.

Which vegetable oil is better to buy for eating depends on its beneficial properties and application. Consider the types of vegetable oils according to the feedstock, their use and benefits for the body.

The table below will help the buyer to understand vegetable oils, their properties and proper application.

Table - Types of vegetable oil: composition, properties and proper use

Type of vegetable oil	Compound	Properties	Application
	Contains a lot of linoleic acid, lecithin, vitamins A, D, E, K and F (a complex of beneficial unsaturated fatty acids) and Omega-6 acids.	It has a positive effect on the work of the cardiac, genitourinary system, gastrointestinal tract. Improves the condition of the skin and hair.	It is used for dressing salads (unrefined), for frying and baking (refined). Also used in the production of margarines, sauces and mayonnaise, canned food.
	Contains a large amount of oleic acid, as well as fat-soluble vitamins, unsaturated acids, a small amount of Omega-6 acids.	Prevents diseases of the cardiovascular system, lowers cholesterol. It has a good effect on digestion, because it is absorbed better than other vegetable oils. Helps reduce excess weight.	For dressing salads, sauces and frying. When heated, it does not form harmful carcinogens, like sunflower oil. It is used in pharmacology and cosmetology.
soybean	Contains lecithin, essential polyunsaturated fatty acids, trace elements, vitamins E, K and choline. Contains both Omega-3 and Omega-6 acids.	It is well absorbed by the body, strengthens the immune system, increases stress resistance, improves metabolism.	It is used for frying, in the manufacture of sauces, in food production and baby food.
corn	A source of saturated and unsaturated fatty acids (Omega-6), useful phosphatides, biologically active substances (membrane components) and tocopherol.	Regulates cholesterol metabolism, improves brain and heart function, relieves nervous tension.	It is used for stewing, frying over low heat, dressing salads.
Sesame	Contains a lot of calcium compared to other oils, but little vitamin E and A. Contains the powerful antioxidant squalene and Omega-6 fatty acids.	Useful for the digestive, cardiovascular, nervous systems, brain function. It has a positive effect on the endocrine and female reproductive systems.	Widely used in Indian and Asian cuisines, in production. Not suitable for frying, only for dressing ready meals.
	Contains a large amount of Omega-3 (more than in all other vegetable fats) and Omega-6 fatty acids.	Normalizes metabolic processes in the body, improves the functioning of the digestive system, strengthens the immune system.	For dressing ready meals, salads and cereals, not for frying.
Palm	It consists mainly of saturated fatty acids, contains a large amount of vitamin A, as well as E, phytosterols, lecithin, squalene, Omega-6 acids.	It has antioxidant properties, improves the condition of the skin and hair.	It is widely used in many branches of food production. Suitable only for frying, as it is in a semi-solid state when cold.
mustard	High content of biologically active substances: vitamins, polyunsaturated fatty acids, a small amount of Omega-3 and 6 acids, phytoncides, essential mustard oil.	It has bactericidal and wound-healing properties, improves the functioning of the digestive system and blood composition, and is useful for women and children.	For dressing salads, baking and frying, for conservation, as it oxidizes slowly.

In food laboratories, the assessment of the quality of vegetable oils includes a set of studies of organoleptic (taste, color, smell, transparency) and physico-chemical indicators (density, color, melting and pour point, determination of the acid number of vegetable oil, peroxide and iodine, mass fraction of moisture ).

For the average buyer, these complex laboratory tests are not available, so it is important to know some rules in order to buy high-quality vegetable oil.

1. Refined vegetable oil should be transparent, without visible impurities and sediment.

2. The color of the oil may vary from light to dark yellow and green, depending on the raw material and the degree of purification.

3. There should be no foreign smell and taste, only corresponding to the product.

4. Look at the manufacturing and expiration dates. You should not buy a product that has been on the shelf for a long time in the store, even if it has a long shelf life.

5. Good vegetable oil can't be cheap. But the high price does not guarantee anything. It is better to choose one manufacturer with good quality product and always use it in food. A conscientious food supplier cares about the opinions of consumers.

6. The label must contain information on compliance with GOST for vegetable oil. The presence of quality management systems in production (international ISO standards, QMS) can also be indicated.

7. Read the label carefully. Often there is a falsification of vegetable oil: under the guise of sunflower they sell a mixture of other fats. The label must clearly indicate the type of oil and its grade, and not just the inscription "vegetable oil".

How to store vegetable oil

If you choose it in the store, it is worth remembering that the most useful will be unrefined. Which unrefined sunflower oil is better? Cold pressed. It is in such a product that has not undergone thermal and chemical treatment that vitamins and biologically active substances are better preserved. The benefit of unrefined sunflower oil is a large amount of phospholipids, antioxidants and beta-carotene.

Any vegetable oil is subject to oxidation in the light, so it must be stored in a dark place. The temperature is optimal from 5 to 20 degrees Celsius without sudden temperature changes. Unrefined oils should be stored in the refrigerator. It is better to use a glass storage container with a narrow neck, but not a metal one.

The shelf life of vegetable oil can be long - up to 2 years, provided that the temperature is observed and there is no light. An open bottle should be used within a month.

Each of us often met with vegetable oils. We keep one or two species at home, remembering them useful properties. But, statistics show that very few people know how much the world healthy oils. But they can be used in Everyday life, using for themselves their positive properties.

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 of new things and choose something that suits you. Happy reading!

The gift of the gods - that's what they call this magical food and natural medicine. After all, in countries where olive oil is constantly preferred, people differ good health, external beauty and youth. It is rich in vitamins (A, E, D, K), monounsaturated fats and other substances beneficial to humans. All these properties have long been successfully used for various infusions that are used in the treatment of atherosclerosis, liver cleansing, prevention diabetes, cardiovascular disease. Olive oil provides invaluable benefits to the immune system, strengthens tissues, the skeletal system, intestinal muscles, and reduces the risk of oncology. It is almost one hundred percent absorbed by our body, has a healing effect, helps in the fight against overweight- 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 pomace is written, then it is oilcake, and naturally the first option is the highest quality. Be sure to look at the date of manufacture, because the useful properties are stored for five months. For culinary experts, 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 various dishes.

In our country, they know and love "golden" oil. It has a lot of vitamin E, here it is twice as much as in olive and sunflower. As you know, vitamin E is necessary for the thyroid gland, endocrine system, pituitary and adrenal glands. It contains vitamins A, C, F, K. It abounds 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, lowers cholesterol. This "liquid gold" regulates metabolic processes and digestion, helps the intestines, liver and gallbladder to work. Keeps 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 prevention of atherosclerosis, prevents the formation of blood clots in the vessels.

This oil is widely used in cosmetology. It has no equal in cooking - 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 medicine, it was used only for treatment and was sold in pharmacies. Europeans "christened" 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 value this oil, because for one small bottle they easily gave away a golden ring. And the benefits of this product are huge, 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 in it is vitamin F, Omega-3, Omega-6 fatty acids. Thanks to its ingredients, this pumpkin product can be safely considered a treasure trove of useful substances, which has a huge range of applications: it improves immunity, has a positive effect on bowel function, helps to preserve youth, has an antihelminthic effect, is used in the treatment of hemorrhoids, strengthens the walls of blood vessels, etc. d.

Pumpkin seed oil must be in the diet of men, because it works just wonders! Improves reproductive function, has a positive effect on erection and spermatogenesis. It must be drunk on drink, 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. Best of all, its taste is manifested in salads, sauces and cold dishes; they will immediately acquire originality and become extremely useful.

It is obtained from the seeds of almonds (sweet or bitter), by cold pressing. A clear, slightly yellowish, almost odorless, and very pleasant tasting liquid, this is what almond oil is. Thanks to his unique composition this product can work wonders, it will give your body antioxidants, proteins, oleic acid, mineral salts and vitamins A, E, B. This 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 fight peeling and irritation of the skin, nourishes and moisturizes it. It is used for massage, increases the elasticity of blood vessels, inhibits cell aging. It perfectly stimulates hair growth and strengthens them.

In cooking, almond oil is used to complement ready-made fish, poultry, rice dishes, season vegetable salads, as well as it can 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 flavor and pleasant taste. It can be found in recipes for various dishes. It is important to keep in mind the difference between light oil made from raw seeds, which is used in sauces, salads and vegetables, and dark oil made from roasted seeds, suitable for rice, wok and noodles. Unrefined and not deodorized sesame oil has very valuable, nourishing and healing 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. Excellent treatment of joints, excellent for the prevention and treatment of atherosclerosis and diabetes, helps with exhaustion, has a positive effect on the functioning of the heart, liver, gallbladder and pancreas. This amazing oil slows down the aging of body cells, improves blood clotting, relieves blood vessels of 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 how this valuable product was called many years ago, because of Catherine II's special passion for it. Obtained by cold pressing, the oil completely retains all the beneficial substances. It has a rare desired property– resistance to oxidation, and this ensures a long shelf life of this product. The oil has a sharp and spicy 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). Due to this composition, it has numerous healing properties. It strengthens and maintains the immune system, ensures the normal functioning of the digestive system, reduces blood glucose levels, strengthens the walls of blood vessels, it is recommended for use in atherosclerosis, hypertension, coronary 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 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 produced from rice bran, which is 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, lower cholesterol, help with cardiovascular diseases, have an anti-inflammatory effect, and fight cancer tumors very effectively.

The power of rice oil is familiar to many women, because creams containing it perfectly whiten and smooth the skin, restore vitality to the hair, 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. Cooks use rice oil for frying, baking and salads, it tastes great, it withstands high temperatures and makes our food less greasy.

A very valuable dietary product that can easily compete with meat and cheese. “Live” oil is especially valued, it is obtained by cold pressing, so it retains all the beneficial properties, it can be used for healing. It has a wonderful soft taste and aroma, light yellow color. Its high the nutritional value and taste are due to the fats contained in it, which are easily digested, amino acids, huge amount vitamins, macro- and microelements (iodine, copper, potassium, phosphorus, cobalt, etc.). The use of this oil helps to restore strength after physical activity or diseases, normalizes sleep, lowers cholesterol, helps the body produce collagen, fight excess weight, depression. And among the people, peanut butter is used to treat eczema, festering wounds, herpes ...

Of course, this miracle product has also found its niche in cosmetology - 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 long-term pressing in special equipment. This oil is a unique healthy food product due to the presence of omega-3 and omega-6 essential polyunsaturated fatty acids.
They are irreplaceable, because the human body does not produce them on its own, they can only come with food. Useful fatty acids are part of cell membranes. They are especially necessary for brain cells, the retina of the eye and male reproductive cells - spermatozoa. 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 acid support all blood vessels in a normal state, improve the work of the heart and normalize its rhythm. Improve the condition of hair and skin. Flaxseed oil is rich in vitamin E, which is an external antioxidant. This product is recommended to be taken by people whose hormones are “jumping”, since the useful 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 order to increase the body's immunity. It also successfully fights inflammatory processes.

Amaranth oil is extracted by pressing from the seeds of amaranth or amaranth, which for a long time was considered a weed. Amaranth oil has a golden amber color and a mild taste with light nutty notes. This vegetable oil has an almost neutral aroma with unobtrusive and slightly perceptible nutty and herbaceous-woody undertones. You can talk about the beneficial properties of this type of oil for a long time. The main one is the content in it of a rare element - squalene. This component saturates the body with oxygen. It is great for slowing down the aging process. Thanks to squalene, the skin retains its elasticity and firmness, maintains the required amount of moisture. Squalene is involved 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.

Amaranth oil, like many other oils, contains 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 fully function. 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 necessary microelements 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, as well as to combat insomnia, depression and stress.

And of course, the bonus is -

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. Sunflower oil can be of several types, differing in color, smell and taste. First-pressed oil is considered the most useful, it contains the maximum amount of useful and nutritious substances, but there is a drawback - it is not stored for a long time. Unrefined oil is ideal for salads and cold dishes.

Sunflower oil contains a lot of vitamins (groups A, D, E), which affect mineral metabolism, stimulate muscle activity, and prevent the formation of blood clots. But vitamin E, sunflower oil contains even more than olive oil!

In addition to excellent taste, this oil has qualities 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.