Soybean oil

Corn or maize oil is high in polyunsaturates and is one of the cheapest, most commonly used oils for cooking.

Corn oil

Sunflower oil

Supplementary Reading

Sunflower oil is the most the most popular oil. Prove it.

The vital oils comparison.

Nutrition information
Oil A	Oil B	Oil C
Polyunsaturated acids: Total oil: Protein:
Value of oils
	Oil A	Oil B	Oil C
Vitamin E Vitamin B (B1, B6) Iron: Calcium: Other nutrients:

1. Which oil is the lowest in fat?

2. Which oil is the highest in vitamins and other nutrients?

3. Which oil would you rank as most nutritious over all? Explain your answer.

Task 3. Sum up:

2. Ukrainian soils and climatic conditions are good for sunflower growing. Try to explain it.

Ukraine is one of the principal sunflower oil-producing countries. Sunflower oil is light slightly sweet. It is extracted from the sunflower seeds as soon as they have fully ripened and turned black.

The seeds contain about 40 per cent oil and are also delicious eaten raw. Besides making a nourishing snack, they also are a good source of calcium, proteine, vitamins B₁ and B₆, and potassium.

Sunflower oil is very high in polyunsaturates and, when unrefined, contains useful amounts of Omega-6 EF As. The natural oil also contains relatively high levels of vitamin E (27mg per 100ml).

The oil is the best used cold or at low temperatures as it breaks down and produces toxic elements when heated to high temperatures. It should be stored in the fridge.

Corn oil comes from the corn-on-the-cob plant and is extracted from the sweetcorn kernels.

Most corn comes from the U.S. and southern France, where it is usually heavily refined for blended cooking oils.

However, it is possible to find pure, unrefined versions in health food shops.

Unrefined corn oil contains useful levels of the natural anti-oxidant

vitamin E (66mg per 100g). Being polyunsaturated oil, it is a good source of the Omega-6 essential fatty acids.

Corn oil deteriorates when heated to high temperatures, so is best kept for recipes that use it cold or warm, such as sauces. It needs protecting from heat, light and exposure to the air.

Buy in small quantities so you use it up faster, and store in the fridge.

Inexpensive dressings can be made using corn oil as a base with small quantities of the more expensive nut oils added for flavour.

Soybean oil is a relative newcomer to the cooking oil market, although it has along culinary history.

The oil comes from the soya plant, which belongs to the pea or legume family.

The oil is extracted from smooth egg-shaped beans which are usually yellow but may be black or green. When unrefined, soybean oil is an excellent source of vitamin E (87mg per 100ml) and contains more lecithin than any other vegetable oil. As with rapeseed oil, soybean oil has a high smoke point, but should not be used for frying.

The reasons why soybean oil is so nutritious stem from the intriguing soya bean itself. The soya bean must be the world’s most nutritious and versatile source of food, and in China it is nicknamed “meat without bones”.

Not only do they have a commercially viable oil content, but they are also one of the very best sources of vegetable protein.

Soya beans are used widely in vegetarian and macrobiotic cookery and can be processed to create several different types of food. Soya beans can be coagulated with nigami paste (a calcium suspension) to make tofu. This is a solid curd-type cheese with a multitude of sweet and savoury uses.

Tofu is a wonderful high-protein, low-cost and low-kilojoule food, available in health food stores.

Soya beans also can be crushed and blended with water to make soya milk. A light, nutty liquid, this is good for vegans or those with lactose intolerance and can be used in place of cow’s milk.

Дата добавления: 2015-05-23