Olive oil has an extremely healthy and rightly healthy reputation. But in the kitchen, it is worth putting avocado oil next to it. It has an equally more delicate, nutty taste and is much better suitable for frying or baking. At the same time, it contains countless health properties.
Avocado oil is obtained from the pulp of ripe avocado fruit, most often by cold pressing method. This way of production allows you to maintain full nutritional values - unsaturated fatty acids, fat -soluble vitamins (A, D, E, K), phytosterols and squalene. Refined hot oil is more resistant to high temperatures, but contains less bioactive ingredients.
High -quality oil should be pressed with pure pulp, without additives and packed in a dark glass bottleAnd which protect him against light and oxidation. From the production of this product, countries such as Mexico, Colombia and Peru are famous.
Avocado oil belongs to the healthiest because it contains up to 81.6% unsaturated fatty acids. They are dominated by a monounsaturated muff, mainly oleic acid (omega-9). They are responsible for lowering the level of “bad” LDL cholesterol and improvement of the lipid profile. Unsaturated fatty acids contain vitamin E, flavonoids and squalene, thanks to which they have anti -inflammatory and antioxidant. Let’s add that vitamin E is called the elixir of youth because it inhibits the aging process of the body.
Avocado oil is a considerable support for our nervous system, thanks to vitamins from group B and magnesiumi. Large amounts of folic acid make it the perfect fat for pregnant women. It is this relationship that determines the development of the fetus. This oil also supports glucose control in people with type II diabetes and protects the cardiovascular system. So the list of advantages for which we should consume avocado oil is really substantial.
Some consider olive oil to the healthiest fat. Let’s compare it with avocado oil. Both oils have a similar composition and health properties, but avocado oil is distinguished by a higher smoking temperature, up to 270 ° C. Thanks to this, it is more resistant to frying and burning than the Extra Virgin olive oil, which works best in cold or for short thermal treatment.
Avocado oil also contains more squares and phytosterols than olive oil. They support the lipid profile and have anti -inflammatory. In the kitchen, it is best to use olive oil alternately, using the properties of both fats. Where you need to fry something, reach for avocado oil. For cold dishes, use olive oil, which has a much more expressive taste.
Avocado oil is extremely versatile. You have no idea how to use it in the kitchen? Here are some suggestions:
- cold for salads, dressings, dips, mayonnaise and vegetable pastes. Its delicate, nutty taste enriches dishes;
- For frying and baking, refined avocado oil works great in a pan, in the oven and on the grill;
- As an addition to baking, it improves the quality and taste of bread and cakes.
Finally, important advice: use only refined avocado oil for thermal treatment, while cold pressed is best consumed raw.
Source: NowowoPuje.pl
