The nutritional value of rice bran oil

1. The nutritional value of oil depends largely on its fatty acid composition and ratio. Monounsaturated and unsaturated in oils and fats

And fatty acids can lower the content of low-density lipoprotein in the blood, and low-density lipoprotein is the cause of atherosclerosis and coronary heart disease. Rice bran oil has a linoleic acid content of 38% and oleic acid of 42% in a ratio of 1:1.1, which is in line with the International Health Organization’s recommended ratio of oleic acid to linoleic acid of 1:1.

2. The content of linolenic acid in rice bran oil is extremely low, which makes it have good thermal stability and is not easy to be oxidized.

Some scent will not produce odor. Rice bran oil has a low content of saturated fatty acids and no long-chain saturated fatty acids, which has a lower melting point and viscosity. Therefore, the taste is good, fried and cold.

3. Although the content of unsaturated fatty acids in rice bran oil (60%~70%) is higher than that of olive oil, monounsaturated and polyunsaturated

The fatty acid content is lower than that of olive oil and corn germ oil, but studies on humans and animals have found that the regular consumption of rice bran oil to lower the low-density lipoprotein content is the same as that of corn germ oil, and is more effective than olive oil. Rice bran oil lowers the properties of low-density lipoprotein, in addition to its fatty acid composition, it is also related to oryzanol. Oryzanol also has the effect of reducing platelet aggregation, reducing cholesterol synthesis in the liver and lowering cholesterol absorption. Therefore, rice bran oil can be considered. The nutritional value is mainly reflected in plant sterols such as oryzanol. In recent years, it has become another health food oil after sunflower oil and corn germ oil. As a cooking oil, it has entered thousands of households in Europe and America.

Rice bran oil has high nutritional value. It is a kind of healthy nutrient oil with the same name as olive oil in developed countries such as Europe, America, Korea and Japan. It is deeply loved by people with high blood fat, cardiovascular and cerebrovascular diseases, and has become the daily health of western families. Edible oil.

China’s rice bran oil is rich in raw materials, but the production and consumption of rice bran oil is still in its infancy, with an annual output of less than 120,000 tons. Experts suggest speeding up the development of rice bran oil and let this healthy nutrient oil enter the daily life of the people as soon as possible.

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