EDIBLE VEGETABLE OILS & FATS
Edible vegetable oils & fats are used in cooking, sauteing, baking, and frying a wide variety of food. It adds flavors to the dish and a host of health benefits. They contain beneficial nutrients from primary sources and are used in day-to-day cooking to improve the nutritional value of your food.
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Oil is used in frying, baking, sauteing, and other types of cooking. It is also used in food preparation and flavoring not involving heat, such as salad dressings and bread dips. There are a wide variety of cooking oils from plant sources such as PALM OIL, REFINED SUNFLOWER OIL, SOYBEAN OIL, AND OTHER VEGETABLE OILS.
Soybean oil
Crude soybean oil has many beneficial effects on lipid profile, blood pressure and is very good in animal feed for fattening. Although soybean oil is considered healthy, genetically modified soybean oil called “Plenish” induces less insulin resistance. It is mainly used in gastronomy and can be found in salad dressings and frying oils. And in recent years, as a result of the flourishing biodiesel industry.
Palm oil
Palm oil is the richest natural source of vitamin A and antioxidants that protect the brain and heart; it contains 15 times more provitamin A than carrots and therefore improves vision and is a source of vitamin E in the form of tocotrienols which have great antioxidant power.
Refined sunflower oil
Sunflower Oil, the main element of this oil is linoleic oil, a fat that is rich in omega 6. The function of omega 6 is to moisturize, protect and repair the skin. Oleic acid and palmitic acid are some of the properties found in sunflower oil, that is, it is rich in omega 9.
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