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What do you want to fry?
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1. It's a scientific approach
Fats are an essential component of the daily diet, and they should be reduced to glycerol and free fatty acids and at the same time to their own nutritional values. The intensity of these changes should be chosen because of the smoke point. This is the temperature at which the fats undergo many physicochemical changes, e.g. oxidation leading to their degradation. The fat is then broken down into glycerols and free fat acids, while the actual nutrient value of the fat itself is at 2035% of the total daily energy requirement.2. It's butter
Butter is a well-known product made exclusively from cow's milk. It belongs to the group of high-fat products, and as an animal product it mainly supplies saturated fatty acids. It is rich in vitamins A, D and E and in macro and micro ingredients, it also contains phospholipids.3. Sunflower oil
Sunflower oil is not suitable for frying due to its low smoke point (unrefined at 100°C). It consists mainly of polyunsaturated fatty acids, among which we distinguish linoleic acid, which is definitely more susceptible to oxidation processes than monounsaturate oleic acid. Sunfloor oil contains about 5566% linolic acid. It can be used as an additive to salads. It is important to store it in the refrigerator, this will greatly increase the oxidation process.4. Olive oil
Olive oil is 99% lipid-containing. It is characterized by a high content of oleic acid (68%) belonging to monounsaturated fatty acids. For comparison, is about 57% in crude oil. These acids play a particular role in the prevention of cardiovascular disease. They inhibit the development of atherosclerosis and reduce blood cholesterol. The remaining part of the lipids in the oil is saturated fatty acid (palmitic acid and stearic acid) about 17%, flavored with linoleic acid. The flavor of these products is about 8% of the fat content of trace oil.5. Corn oil
Corn oil is rich in vitamins, micronutrients and fatty acids. Like sunflower oil, it contains mainly linoleic acid, so it is not suitable for frying. We can use it mainly in raw or refined form. In addition, this oil cannot be stored for long, especially in a very sunny place, because it is quickly oxidized and digested.6. Linen oil
It consists mainly of linolenic acid (43.945%), to a lesser extent of linoleic acid (16.517, 9%) and oleic acid (2627%). Due to its high content of polyunsaturated acids, this oil is not suitable for use in any heat treatment.7. Other vegetable fats and oils
First of all, it is necessary to distinguish between natural palm oil, which is hard even at room temperature, and its commercial version, oxidized by high temperatures and hydrogen to a liquid state. The second version is harmful to the body. Natural palm oil is suitable for frying because it is resistant to 200°C. In addition, it contains a large amount of antioxidants, tocochromanoles and carotenoids (which extinguish the oxygen roots) and vitamins E and A.
