Minyak zaitun adalah minyak sayur penggunaan terutama kuliner yang diekstrak dari buah yang baru dikumpulkan dari pohon zaitun yang disebut zaitun atau zaitun.
Karena komposisi dalam asam lemak, Virgin atau ekstra minyak zaitun yang paling mirip dengan makanan air susu ibu. Asam lemak sangat penting untuk pemeliharaan kehidupan. Fungsinya kontribusi energik untuk metabolisme juga dilengkapi dengan fungsi biologis lain yang sangat penting seperti:
Nikmat rasa, membuat makanan lebih selera.
Minyak zaitun dianggap sebagai salah satu pilar diet Mediterania disebut.
Karena komposisi dalam asam lemak, Virgin atau ekstra minyak zaitun yang paling mirip dengan makanan air susu ibu. Asam lemak sangat penting untuk pemeliharaan kehidupan. Fungsinya kontribusi energik untuk metabolisme juga dilengkapi dengan fungsi biologis lain yang sangat penting seperti:
Nikmat rasa, membuat makanan lebih selera.
Minyak zaitun dianggap sebagai salah satu pilar diet Mediterania disebut.
Minyak zaitun, baik Perawan dan manfaat ekstra:
Ini membantu penyerapan mineral seperti kalsium, magnesium fosfor, dan seng.
Nikmat pertumbuhan tulang.
Hal ini efektif dalam proses pencernaan, menghindari keasaman lambung dan transit usus.
Ini meningkatkan kontrol tekanan darah dan penyakit kardiovaskuler, meningkatkan kolesterol HDL atau kolesterol baik.
Ini membantu untuk mengontrol kadar gula dalam darah.
Ini meningkatkan jumlah polyphenol (antioksidan alami).
Hal ini membantu dan mencegah penyakit degeneratif seperti Alhzeimer.
Bertindak terhadap penuaan pada kulit.
Ini membantu untuk mencegah kanker.
Tidak semua minyak zaitun adalah sama. Anggur, mereka memiliki sebuah senso
One refined and Virgin olive oil:
Virgin olive oil: is obtained directly from olives by mechanical procedures (cold pressure), without addition of chemicals to their extraction. It can be extra virgin, fine or running depending on the amount of fatty acids present, being up to 0.8 ?, 2nd and 3rd respectively.
Refined olive oil: comes from an oil of high graduation that needs to be refined to be edible (a coming of olives of poor quality or a removal by pressure hot). Its acidity is less than 0.2 ?, so it is an oil with little flavor and less nutritional properties.
Acidity: It is the main reference of quality used by consumers, and it is indicated on the labels on the containers. It must be borne in mind that this data can be misleading if you don’t have in mind, yes the oil is virgin or refined.
The acidity is a measure of free fatty acids present in the oil. A high oil acidity index means that the oil has suffered certain alterations with the consequent effects on aroma and flavor. Virgin oil acidity index does not usually exceed 0’5 %.
Nutritional differences
Virgin olive oil is rich in vitamin E and phytosterols while in the refining process reduces the content of substances which give oil flavor, aroma, color and many of its bioactive molecules.
Therefore a virgin olive oil will always have higher claims that one refined. Even if the price is something higher than it is worth having a good Virgin or extra virgin olive oil in the table.
Remember not heat the olive oil as it would damage their profits.
Ini membantu penyerapan mineral seperti kalsium, magnesium fosfor, dan seng.
Nikmat pertumbuhan tulang.
Hal ini efektif dalam proses pencernaan, menghindari keasaman lambung dan transit usus.
Ini meningkatkan kontrol tekanan darah dan penyakit kardiovaskuler, meningkatkan kolesterol HDL atau kolesterol baik.
Ini membantu untuk mengontrol kadar gula dalam darah.
Ini meningkatkan jumlah polyphenol (antioksidan alami).
Hal ini membantu dan mencegah penyakit degeneratif seperti Alhzeimer.
Bertindak terhadap penuaan pada kulit.
Ini membantu untuk mencegah kanker.
Tidak semua minyak zaitun adalah sama. Anggur, mereka memiliki sebuah senso
One refined and Virgin olive oil:
Virgin olive oil: is obtained directly from olives by mechanical procedures (cold pressure), without addition of chemicals to their extraction. It can be extra virgin, fine or running depending on the amount of fatty acids present, being up to 0.8 ?, 2nd and 3rd respectively.
Refined olive oil: comes from an oil of high graduation that needs to be refined to be edible (a coming of olives of poor quality or a removal by pressure hot). Its acidity is less than 0.2 ?, so it is an oil with little flavor and less nutritional properties.
Acidity: It is the main reference of quality used by consumers, and it is indicated on the labels on the containers. It must be borne in mind that this data can be misleading if you don’t have in mind, yes the oil is virgin or refined.
The acidity is a measure of free fatty acids present in the oil. A high oil acidity index means that the oil has suffered certain alterations with the consequent effects on aroma and flavor. Virgin oil acidity index does not usually exceed 0’5 %.
Nutritional differences
Virgin olive oil is rich in vitamin E and phytosterols while in the refining process reduces the content of substances which give oil flavor, aroma, color and many of its bioactive molecules.
Therefore a virgin olive oil will always have higher claims that one refined. Even if the price is something higher than it is worth having a good Virgin or extra virgin olive oil in the table.
Remember not heat the olive oil as it would damage their profits.
No comments:
Post a Comment