Soybean oil, also known as soya bean oil, is characterized by its deep yellow color and distinct bean-like aroma. It is one of the most commonly used edible oils in China, especially among people living in northern regions. The primary production areas include the northeastern provinces, as well as North, Northwest, East, and South Central China.
Nutritional content:
Per 100 grams of soybean oil, you can expect approximately 3759.7 kilojoules of energy, with 99.4 grams of fat, 0.3 grams of carbohydrates, and small amounts of vitamins A and B. It also contains 3128 milligrams of vitamin E, along with trace minerals such as calcium, phosphorus, iron, zinc, copper, and manganese. The fatty acid composition is dominated by linoleic acid (50%-60%), followed by oleic acid (22%-30%), palmitic acid (7%-10%), linolenic acid (5%-9%), and stearic acid (2%-5%). Additionally, it contains a small amount of arachidic acid. Soybean oil is also rich in lecithin, which supports healthy digestion, and has a high absorption rate of up to 98%.
Medical perspective:
The linoleic acid found in soybean oil helps lower blood cholesterol levels, making it beneficial for reducing the risk of cardiovascular diseases. This makes it an excellent choice for individuals with heart conditions. Furthermore, the phospholipids present in soybean oil have positive effects on the body, which are uncommon in other food sources. However, due to its strong soy aroma, some people may find it unappealing or even unpleasant, and thus may not be suitable for consumption.
Cooking tips:
Soybean oil is ideal for cold dishes, pickled vegetables, or when used with soy sauce in cold preparations. Its mild flavor and high smoke point make it versatile in various cooking methods, including frying and sautéing. It’s a staple in many traditional Chinese recipes and adds a unique depth of flavor when used appropriately.
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