Rape in our country is conquering more and more sown areas. In some places, even conflicts flare up because of the desire of industrialists to cultivate this particular culture. And in the same way, rapeseed oil appears more and more often on our table. So far – only as an experiment or trial, but sometimes – already as a completely familiar ingredient in the diet.
Let’s consider how rapeseed oil is useful and whether it can replace the sunflower, olive and corn oil we are already used to.
The composition and benefits of rapeseed oil
In science, rapeseed oil has already been christened “Russian olive” because in many respects the composition of these products is quite similar. The main beneficial property (and advantage over the common and traditional sunflower) is the presence of omega-3 polyunsaturated fatty acids in the composition of rapeseed oil, which can reduce blood cholesterol and protect the heart from heart attack and stroke. This is the property that makes rapeseed oil different from sunflower oil, because the latter does not contain these acids at all.
Rapeseed oil contains other fatty acids in the same quantities as the famous olive oil. In addition, it is rich in the following beneficial ingredients:
- vitamin A, which improves vision and increases immunity;
- vitamin D, which protects children from rickets, and adults from skin diseases;
- vitamin E, or tocopherols, are the main antioxidants that protect our body from the threat of cancer.
It is also important for culinary specialists that rapeseed oil has a pleasant nutty aroma and taste, reminiscent of peanuts, so it is eagerly used in restaurants for adding to salads and fried dishes. In addition, the oil retains its original color and transparency for a long time, which makes it easier to store.
The calorie content of rapeseed oil is 899 kcal per 100 grams of product, which fully coincides with the calorie content of olive and sunflower oil. However, this product has serious drawbacks, and harmful properties – including.
The harm of rapeseed oil
The same rapeseed oil, which is so valued for its benefits for the body, includes several substances that are considered, if not dangerous, then at least harmful.
Rapeseed oil is harmful, first of all, by erucic acid, which is not digested in our body, is deposited in tissues and can stimulate delayed puberty in adolescents and some, albeit minor, but disorders. In addition, unrefined rapeseed oil contains thioglycosides, which have a dual effect. They improve appetite and have antimicrobial properties, but at the same time, they can lead to headaches and allergies.
All these harmful substances are removed during the processing and purification of the product. However, the same cleaning does not spare many useful substances. As a result, oil that can be safely used in cooking is no longer as beneficial. And besides, it is also more expensive than ordinary sunflower.
By the way, the Canadians, through selection, bred a special rapeseed variety, the so-called “Canola”, in the seeds of which there are practically no harmful substances. The healthy Canola rapeseed oil can be consumed with little or no processing, allowing you to enjoy its wonderful taste and aroma to the fullest.
Thanks to this, agronomists are already predicting the coming of the time when rapeseed will be used for the production of edible vegetable oil in larger quantities than for diesel fuel. And therefore, rapeseed oil will find a worthy use in the kitchen of housewives. Now we should try, evaluate a product that is still quite unusual for us and draw up new recipes that fully reveal all the benefits of rapeseed oil.
