貌似是初榨的橄榄油不行（Virgin Olive Oil）
但是二次榨取的可以炒菜（Lampante Olive Oil / Refined Oli ...
Swanjj 发表于 2010-8-12 10:53 http://www.dolc.de/forum/images/common/back.gif
{:5_358:}
本帖最后由 尼罗河女儿 于 2010-8-17 09:35 编辑
我也不太懂，以前收藏的一个表格给大家参考
vogueidea 发表于 2010-8-13 11:24 http://www.dolc.de/forum/images/common/back.gif
一直都用葵花油炒菜，煎炸什么的，
看这个表格显示葵花油的冒烟点那么低，吓到了。
网上再搜了一下，资料有些出入，真不晓得哪个是正确的，见仁见智吧！{:5_456:}
wikipedia 的资料。
Type of oil or fatSaturated
饱和脂肪Monounsaturated
单元不饱和脂肪Polyunsaturated
多元不飽和脂肪Smoke point
冒烟点Uses
Almond
杏仁油8%66%26%221 °C
(430 °F)Baking, sauces, flavoring
Avocado
酪梨油12%74%14%271 °C
(520 °F)Frying, sautéing, dipping oil, salad oil
Butter
奶油66%30%4%150 °C
(302 °F)Cooking, baking, condiment, sauces, flavoring
Ghee, clarified butter65%32%3%190–250 °C
(374–482 °F)Deep frying, cooking, sautéeing, condiment, flavoring
Canola oil
菜籽油6%62%32%242 °C
(468 °F)Frying, baking, salad dressings
Coconut oil
椰子油92%6%2%177 °C
(351 °F)Commercial baked goods, candy and sweets, whipped toppings, nondairy coffee creamers, shortening
Rice bran oil
米糠油20%47%33%254 °C
(489 °F)Cooking, frying, deep frying, salads, dressings. Very clean flavoured & palatable.
Corn oil
玉米油13%25%62%236 °C
(457 °F)Frying, baking, salad dressings, margarine, shortening
Cottonseed oil
棉花籽油24%26%50%216 °C
(421 °F)Margarine, shortening, salad dressings, commercially fried products
Grape seed oil
葡萄籽油12%17%71%204 °C
(399 °F)Cooking, salad dressings, margarine
Hemp oil
大麻籽油9%12%79%165 °C
(329 °F)Cooking, salad dressings, ...
Lard
豬油41%47%2%138–201 °C
(280–394 °F)Baking, frying
Margarine, hard80%14%6%150 °C
(302 °F)Cooking, baking, condiment
Mustard oil13%60%21%254 °C
(489 °F)Cooking, frying, deep frying, salads, dressings. Very clean flavoured & palatable.
Margarine, soft20%47%33%150–160 °C
(302–320 °F)Cooking, baking, condiment
Diacylglycerol(DAG) oil3.5%37.95%59%215 °C
(419 °F)Frying, baking, salad oil
Olive oil
(extra virgin)14%73%11%190 °C
(374 °F)Cooking, salad oils, margarine
Olive oil
(virgin)14%73%11%215 °C
(419 °F)Cooking, salad oils, margarine
Olive oil
(refined)14%73%11%225 °C
(437 °F)Sautee, stir frying, cooking, salad oils, margarine
Olive oil (extra light)14%73%11%242 °C
(468 °F)Sautee, stir frying, frying, cooking, salad oils, margarine
Palm oil
棕櫚油52%38%10%230 °C
(446 °F)Cooking, flavoring, vegetable oil, shortening
Peanut oil
花生油18%49%33%231 °C
(448 °F)Frying, cooking, salad oils, margarine
Safflower oil
紅花油10%13%77%265 °C
(509 °F)Cooking, salad dressings, margarine
Sesame oil
(Unrefined)14%43%43%177 °C
(351 °F)Cooking
Sesame oil
(semi-refined)14%43%43%232 °C
(450 °F)Cooking, deep frying
Soybean oil15%24%61%241 °C
(466 °F)Cooking, salad dressings, vegetable oil, margarine, shortening
Sunflower oil
(linoleic)11%20%69%246 °C
(475 °F)Cooking, salad dressings, margarine, shortening
Sunflower oil
(high oleic)9%82%9%
高温油炸 ~ Oils that are suitable for high-temperature frying (above 230 °C/446 °F) because of their high smoke point include:
* Avocado oil
* Rapeseed oil (marketed Canola oil or, sometimes, simply "vegetable oil" in the UK)
* Corn oil
* Mustard oil
* Palm oil
* Peanut oil (marketed as "groundnut oil" in the UK)
* Rice bran oil
* Safflower oil
* Sesame oil (semi-refined)
* Soybean oil
* Sunflower oil
中温油炸 ~ Oils suitable for medium-temperature frying (above 190 °C/374 °F) include:
* Almond oil
* Ghee, Clarified butter
* Cottonseed oil
* Grape seed oil
* Lard
* Diacylglycerol (DAG) oil
* Olive oil (Virgin, and refined)
* Walnut oil
* Mustard oil
Unrefined oils should not be used for frying, but are safe for simmering。
来源 ~ http://en.wikipedia.org/wiki/Cooking_oil
另一个网站的资料...
http://www.fatfreekitchen.com/cholesterol/cookingoil.html
内容有提到说
~ 只用 extra-virgin olive oil 煮食
~ 避免椰油与棕櫚油
~ For better health, choose oils/fats that are low in saturated fat &high in monounsaturated fat.
看来葵花油还是不错的，如有jm推荐的，红花油更好。{:5_394:}
本帖最后由 sussy 于 2010-8-17 09:25 编辑
omega 6含多了不好吧。
不健康的油有：Distelöl, Sonnenblummenöl,Pflanzen..öl, Maislhei ...
99 发表于 2010-8-16 20:26 http://www.dolc.de/forum/images/common/back.gif
不是吧，玉米籽油很健康的。如果综合冒烟点，营养价值，风味几个方面考虑的话，超市里常见的食用油里玉米籽油是最适合高温爆炒和煎炸的。
橄榄油的优势在于可以在低温下保持液态，而且橄榄油不容易酸化变质，所以适宜凉拌。
红花籽油是营养价值最高的，号称VE之王，亚油酸含量也是各食用油之首，但我不太确定德国超市到处有卖的Distel油就是红花籽油，因为红花籽油的产率貌似蛮低的。可能德国卖的不是100%纯红花籽油？？
我晕。。。谁能告诉我。。。一个字，到底买什么油。。。我只用来做中餐的小炒就好了呀。。。
唉，我也记得在哪里看过说亚油酸不好，但是后来又看到很多说亚油酸呢好。诡异啊。。。
这年头网上的信息太多也不知道真假。不过看了亚油酸可以治疗动脉硬化应该不差吧。我看大家别纠结了，随便买一种差不多的炒来吃就好了，如果爆炒那就选烟点高的就好了。再纠结下去日子没发过了。
{:5_387:}不要可一种油吃，应该是最健康的吧。
亚油酸太高应该不太健康吧，
吃亚麻酸和亚油酸适合比例的油。
推荐一种油HanfölOmega6和Omega3的比例是 3：1
不过我在商店里没见到过，如果有mm见到过哪里有卖的，说一下。
只是按Omega6和Omega3含量的比例分的健康油和不健康的。
本帖最后由 sussy 于 2010-8-17 15:21 编辑
唉，我也记得在哪里看过说亚油酸不好，但是后来又看到很多说亚油酸呢好。诡异啊。。。
这年头网上的信息太 ...
fiona_chen 发表于 2010-8-17 11:35 http://www.dolc.de/forum/images/common/back.gif
亚油酸肯定是好的呀，唯一公认的人体无法自行合成的必需脂肪酸，必须从食物中摄取才能维持正常生理机能的。
而且胆固醇必须要和亚油酸结合才能正常代谢，亚油酸不足的时候会沉积，然后就动脉硬化啥的。
所以红花油才那么火。
但好像说红花油爆炒的时候容易形成反式脂肪，so。。。
总之我觉得玉米籽油比较放心，比来比去都不是最好的，但都还过得去的那种。
玉米籽油，
小炒别把油烧的冒烟不就行了。