Which oil is healthier for frying

When preparing to prepare their signature dishes, some housewives pay attention not only to the choice of staples, but also to the quality of all the ingredients. Many nutritionists and other experts are extremely negative to fried food, considering it harmful to health. But sometimes you want to pamper the household with delicious potatoes or chicken with a crispy crust. Of course, you should not completely abandon such gastronomic delights, if you choose the right oil for frying. Let us tell you about the intricacies of oil production and what is the best choice for cooking safe dishes.

Useful and dangerous oil

The safest products are considered to contain monounsaturated fatty acids. Such oils do not release toxins when fried. But varieties with a lower content of saturated acids are better not to be used for cooking products at all. Such oils react instantly with oxygen at high temperatures, forming free radicals. This group of substances is known to provoke cancer processes.

By the way, unsaturated acids are present in all kinds of unrefined vegetable oils. That is why it is better to use them for salad dressings. And refined oil tolerates heat well, so you can fry in it without fear for your health.

Note: also remember that it is strictly forbidden to use the same oil for frying several times. The only exception to this rule is clarified butter.

A little chemistry

To determine the usefulness of a particular type of vegetable oil, it is necessary to remember the school course of chemistry. There is such a concept as the burning temperature of oil. This parameter indicates the maximum allowable threshold, after which the oil begins to oxidize, releasing dangerous toxins. As a rule, this point can be easily determined by the smoke that the oil begins to emit during frying. Such a dish is very dangerous to eat.

A product with a burning point between 120-180°C is considered safe. In the case of cold-pressed oils, this point is very low, so they can not be cooked in a way that involves exposure to high temperatures.

An overview of the best oils

To facilitate the process of choosing the right oil on which you can fry, here is a rating of the highest quality products of this group:

1. Avocado oil can tolerate heat up to 270°C, which is the maximum. It is ideal for frying.
2. Coconut oil has a high smoke point of up to 230°C. The product has a long shelf life and the lauric acid it contains maintains normal cholesterol levels. It is preferable to buy virgin oil because it has more vitamins.
3. Palm oil is also very resistant to temperatures because its highest point is 230°C. The product has a high vitamin E (tocopherol) content.
4. Olive oil has long been a favorite among professional cooks and housewives. The maximum temperature limit of this type of oil is in the range 200-240°C. A product with these values can be purchased for frying. Extra Virgin oil will also be suitable for this purpose, as long as you use it to cook vegetables at a temperature no higher than 160 ° C.
5. Sunflower oil is a classic in our kitchen. It is this variant that enjoys great popularity among domestic housewives, although only refined products with a smoke point of 227° C are suitable for frying. And it is even better to buy vegetable oil deodorized.

Rapeseed oil and linseed oil have good cooking characteristics. Americans like to fry in soybean oil, which has a temperature range of 177 to 238°C.

This brief overview will help housewives choose the "right" frying oil to perform culinary wonders in the home kitchen.