Sunflower oil: Oil is an important part of the Indian kitchen. From traditional mustard oil to sunflower oil, the choice and habits of the people have been changing over time, especially after the Kovid-19 epidemic, when health awareness increased.
Sunflower oil can be a healthy option if it is used by rotating a balanced amount and other oils. It is a suitable option especially for light vegetable or fry, but should avoid high heat and frequent use. Let’s know the advantages and disadvantages of eating it.
Is sunflower oil really healthy? Know the right way of benefits, loss and use
Light and tasteless: Its taste is very light, so it retains the real taste of the dish.
High smoke point: The smoke point of sunflower oil (about 230 ° C) is quite high, which is suitable for deep frying.
Rich in vitamin E: It contains plenty of antioxidants and vitamin E, which is considered beneficial for skin and hair.
Cholesterol free: It is a non-cholesterol oil and contains high amounts of polyunsaturated fats (Pufa), which are considered good for heart health.
Extreme omega-6 fatty acids: It contains high amount of omega-6 fatty acids, which can increase inflammation (inflammation) in the body if not taken in balanced amounts.
Processing method: Most of the sunflower oils available in the market are highly refined, which destroys some natural nutrients.
Oxidation on high heat: Cook at too high temperatures can make harmful compounds in it, especially if the oil is heated repeatedly.
Yes, sunflower oil can be used in cooking, but with balance. Experts believe that the same type of oil should be avoided continuously for a long time.
