4hw.com.cn: we all know that soybean oil in the market is divided into grade I and grade III, so do you know how to divide grade I and grade III soybean oil? What is the difference between grade I and grade III soybean oil?
Is soybean oil first grade or third grade good
There is no good or bad between them. Every advantage has its disadvantages. The first grade soybean oil has less impurities and purity, but also less nutrients. While the third grade oil has some so-called impurities, it retains more nutrients. The first grade oil is suitable for cold mixing, because there is no beany smell, it is not easy to 'color' fried, with a special sense. The third grade oil retains some special smell of soybean oil, commonly known as "fragrance", which is suitable for frying and cooking. Both have their own advantages.
The difference between grade one soybean oil and grade three soybean oil
The difference between the first grade soybean oil and the third grade soybean oil lies in the processing technology: whether to decolorize and deodorize. Choosing which grade of oil should be based on your own needs, it is not easy to judge the quality of oil by grade.
The first grade soybean oil has light color, high smoke point, no taste, less impurities and purity, and less nutrients. The third grade soybean oil has not been decolorized and deodorized, which reduces the possibility of clay pollution and the loss of vitamin e. the color is deep and retains some peculiar odor of soybean oil. Although there are some so-called impurities, they retain more nutrients. Both have their own advantages.
How about soybean oil
Soybean oil is one of the most commonly used edible oils in the world. It is one of the main edible oils of our country, especially the people in the north. Soybean oil is rich in a variety of valuable nutrients, and it must be kept fresh after being processed into product oil. The color of soybean oil is darker, and stir fried vegetables are easier to bubble when they are hot. Soybean oil on the market is mostly refined oil, suitable for cooking.
Soybean oil is also called soybean oil. As the name implies, it is made of soybean by pressing. It is mainly produced in Northeast, north, East and South China. Compared with other oil materials, the oil content of soybean is only 16% - 24%. In order to achieve the maximum benefit, most of the oil in soybeans is extracted by the extraction method in the process of squeezing soybeans. Therefore, the soybean oil that can be seen on the market is mostly the product oil produced by the leaching method. As the soybean raw material market is full of different types of genetically modified soybeans, when selecting soybean oil, you can also read the label carefully to know whether the genetically modified soybeans are used in the raw material of the product, and then make a more reasonable choice.
The main components of soybean oil are fatty acids. The proportion of various fatty acids is just right, including palmitic acid 7-10%, stearic acid 2-5%, peanut acid 1-3%, oleic acid 22-30%, linoleic acid 50-60%, linoleic acid 5-9%.
It can be seen from the data that it is rich in linoleic acid, which is very beneficial to human body. Linoleic acid can significantly reduce serum cholesterol and prevent cardiovascular disease. Soybean oil also contains vitamin E, vitamin D and rich lecithin and other nutrients, which provide positive significance for human health. It is worth mentioning that soybean oil has a high digestion and absorption rate of 98%.