2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The olive oil is the most suitable fat for frying vegetarian and fish dishes. 150 milliliters of olive oil are needed to fry 1 kilogram of raw vegetables.
Olive oil is the most fatty of all vegetable oils. The molecules of fatty acids in olive oil are larger than in other vegetable oils. As a result, olive oil contains more carbohydrates and its energy value is higher.
Olive oil contains linoleic acid, which is involved in the transmission of impulses from one cell to another. Thanks to this, we think faster, remember more information and deal with stressful situations more easily.
Olive oil is less oxidized when heated than other types of vegetable oils. Olive oil has a lower chance of developing carcinogenic products. When you fry products in olive oil, no substances are formed that are very harmful to the stomach and its mucous membranes.
Olive oil is recommended for consumption by people suffering from stomach diseases. Olives fried in olive oil are much healthier than those fried in butter or sunflower oil.
Therefore, it is good to use olive oil for frying when you have such an opportunity, as it is more expensive than sunflower oil, but it is much healthier.
Olive oil can be used for frying without worrying that it will form harmful substances. Olive oil, unlike oil, can be used more than once for frying, as it did not form carcinogenic substances during frying. Unlike olive oil, the oil must be discarded as soon as any products have been fried in it.
Olive oil, which in ancient times was known as liquid gold, can be checked for quality with the help of a refrigerator. Leave the olive oil in the refrigerator for three days. If a white precipitate in olive oil then appears, it means that it is of good quality.
Once you take it out of the fridge, the olive oil will regain its original color and you can use it to fry potatoes, meatballs, fish, vegetables or other favorite delicacies.
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