Edible oil
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Calories: 900kcal/100g
Function: Provides energy to dishes, enhances color, aroma, and flavor of cuisine
Introduction: Edible oil is composed of fatty acids. Fatty acids are divided into saturated fatty acids and unsaturated fatty acids. Unsaturated fatty acids can be further classified as monounsaturated fatty acids and polyunsaturated fatty acids. Among the polyunsaturated fatty acids, there are two types that can only be obtained from food and cannot be synthesized within animals and the human body. These are called essential fatty acids, namely linoleic acid and alpha-linolenic acid. Edible oils can be categorized based on their sources as animal oils and vegetable oils. Animal oils primarily contain saturated fatty acids and cholesterol. Consuming excessive amounts of animal oils can increase plasma cholesterol levels and raise the risk of cardiovascular diseases and certain tumors, such as atherosclerosis or colorectal cancer. Vegetable oils mainly contain monounsaturated and polyunsaturated fatty acids. Consumption of vegetable oils rich in monounsaturated and polyunsaturated fatty acids can help reduce the risk of cardiovascular diseases and other illnesses.