Edible soybean oil comes from the seeds of the soybean plant, which is a legume grown around the world. Soybeans are a plant in the legume family, which also includes beans, lentils, and chickpeas. This oil is obtained by pressing soybeans. It is a light yellow vegetable oil with a mild flavor.
The composition of edible soybean oil varies depending on the extraction method and the degree of refinement. In general, soybean oil contains the following components:
Fatty acids: Soybean oil is a polyunsaturated vegetable oil, meaning it contains a high content of polyunsaturated fatty acids. Polyunsaturated fatty acids are beneficial for heart health, helping to lower LDL (“bad”) cholesterol and increase HDL (“good”) cholesterol. Soybean oil mainly contains linoleic acid (54-56%), an omega-6 fatty acid, and oleic acid (22-24%), an omega-9 fatty acid.
Vitamins: Soybean oil is a good source of vitamin E, an antioxidant that helps protect cells from damage. One tablespoon of soybean oil contains approximately 10 mg of vitamin E, which is 10% of the recommended daily intake.
Minerals: Soybean oil contains small amounts of minerals, such as potassium, phosphorus and magnesium.
Soybean oil is a versatile oil that can be used for cooking, baking, frying and dressing. It is a good choice for cooking over medium or low heat, as it has a high smoke point (232 degrees Fahrenheit).
The main characteristics of sunflower oil are the following:
- It is a liquid oil at room temperature.
- It has a golden yellow color.
- Its flavor is mild and neutral.
- It is a good source of vitamin E, an antioxidant that helps protect cell damage.
- It is rich in polyunsaturated fatty acids, which are beneficial for cardiovascular health.
- It is an economical and versatile oil that can be used for cooking, frying, baking and salad dressing.
