Also known as soya bean oil and soybean oil, it has a deep yellow color and bean odor. It is also one of the main edible oils for the Chinese people, especially people living in the north. It is mainly produced in the northeastern provinces and the regions of North China, Northwest China, East China and South Central China. National.
[nutrient content]
Per 100 grams of soybean oil contains about 3759.7 kilojoules of fat, 99.4 grams of fat, 0.3 grams of carbohydrates, trace amounts of vitamin A and vitamin B, and 3128 milligrams of vitamin E. It also contains small amounts of calcium, phosphorus, and iron. Zinc, copper, manganese and other minerals. The fatty acids in soybean oil are mainly linoleic acid, accounting for 50%-60%, oleic acid accounting for 22%-30%, palmitic acid accounting for 7%-10%, linolenic acid accounting for 5%-9%, and stearic acid accounting for 2%. Percentage of 5%, arachidic acid accounted for -3%. Soybean oil is also rich in lecithin. The digestive absorption rate of soybean oil is as high as 98%.
[Doctor's point of view]
Linoleic acid in soybean oil has the effect of lowering blood cholesterol, so it can prevent cardiovascular diseases to some extent and is an ideal edible oil for heart patients.
Phospholipids contained in soybean oil have an important positive physiological impact on the human body, which is rare in ordinary foods and oils.
Since soy oil has a certain odor, people who are disgusted with soy odor are unfit for human consumption.
[Adjusting new common sense]
Suitable for cold or with steamed pickles, cooked with soy sauce for cold.