Change to eat oil, according to the advantages and disadvantages of the match

Original title: change to eat oil, according to the advantages and disadvantages
peanut oil, soybean oil, olive oil ... What are the differences between these cooking oils besides the flavor?
99% of the ingredients in cooking oil are fat, and the difference in fat is mainly reflected in fatty acids. Fatty acids are divided into saturated and unsaturated fatty acids, which in turn are divided into monounsaturated fatty acids and polyunsaturated fatty acids. Nutritionally speaking, oils that contain more unsaturated fatty acids are relatively healthier. Among them, monounsaturated fatty acids can help reduce LDL cholesterol ("bad" cholesterol), increase HDL cholesterol ("good" cholesterol), prevent cardiovascular disease;
research shows that only when all kinds of fatty acids are balanced can they play a health-promoting role. It is recommended that adult diet saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids should be maintained at a suitable ratio of 1:1:1, but this ratio is the entire dietary structure, including cooking oil fatty acids, but also meat, eggs, milk and other animal foods in fatty acids (mostly saturated fatty acids).
we often hear that fats have to be changed to eat, the main consideration is the balance of fatty acids. If fatty acids make up something similar, the difference between eating and not changing is not great. For example, soybean oil, corn oil and sunflower oil are similar; Different oil replacement, should be in accordance with fatty acids to form different varieties, such as sunflower oil and peanut oil replacement. In addition, because fatty acid composition is different, different oil heat resistance is not the same, suitable cooking methods are different, its advantages and disadvantages are also different, we can clearly understand through a chart.
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