Sunflower oil contains a variety of beneficial substances for humans, such as stearyl alcohol, vitamins, linoleic acid, etc. It has the highest natural vitamin E content among all significant vegetable oils, and its linoleic acid content can reach about 70%.
Sunflower oil can lower serum cholesterol levels, triglyceride levels, and blood pressure. It is light and transparent, retaining natural food flavor when cooking, and has a high smoke point, eliminating the harmful effects of oil smoke on the human body.
After refining, it has a bright and beautiful light yellow or greenish-yellow color, a fragrant smell, and a pure taste. The composition of fatty acids in sunflower oil is affected by climatic conditions, with sunflower oil produced in cold regions containing about 15% oleic acid and 70% linoleic acid, and sunflower oil produced in warm regions containing about 65% oleic acid and 20% linoleic acid. Sunflower oil is highly digestible, with a digestibility of 96.5%. It is rich in linoleic acid, which significantly lowers cholesterol, prevents vascular sclerosis, and prevents coronary heart disease. Furthermore, it has a higher content of tocopherol, the most physiologically active component of sunflower oil, than general vegetable oil, and its ratio of linoleic acid content and vitamin E content is more balanced, making it easier for the human body to absorb and utilize.
Therefore, sunflower oil is an excellent edible oil with high nutritional value and is beneficial to human health.
Sunflower seeds, also known as sunflower kernels, are the fruit of sunflowers. Their seed kernels contain 30-45% fat, up to 60%. Sunflower seed oil is golden in color, clear and transparent, with a fresh smell, and is an important edible oil.
It contains a large amount of linoleic acid and other essential unsaturated fatty acids, which can promote the regeneration and growth of human cells, protect the health of the skin, and reduce the accumulation of cholesterol in the blood, making it a high-level nutritional oil.
Sunflower seed oil is golden yellow in color, with a refreshing texture and a light nutty flavor. It contains vitamins A, B, D, and E, and is rich in unsaturated fatty acids. Identification: You can look at the color of sunflower oil. Genuine sunflower oil is clear in color; the counterfeit version is dull in color and may have a bad smell.
Sunflower oil is a healthy cooking oil known for its high content of linoleic acid. In the 21st century, cardiovascular diseases such as coronary heart disease, stroke, cerebral thrombosis, arteriosclerosis, and hypertension have increased, and long-term consumption of suitable fats and oils can have a great improvement in these symptoms. Sunflower oil is a good choice for cooking oil.
Sunflower oil is one of the healthiest fats and has become the first choice of consumers and chefs, ranking third among all vegetable oils in terms of global consumption. However, consuming too much of it can lead to it catching fire, and in serious cases, can cause mouth and tongue sores.
If consumed in large quantities for an extended period of time, it can cause liver dysfunction. Additionally, sunflower oil is not suitable for high-temperature frying or deep-frying food, but only for ordinary stir-frying and stewing.
However, this can not be considered a disadvantage, sunflower oil has the advantage of a low melting point, so it can be more absorbed by the body. Therefore, it is not touted to be called "advanced nutritional oil".
