From vegetable oils, sunflower is the most popular in our country. And in terms of consumption, it is perhaps ahead of the creamy one. No wonder. It is sunflower – the raw material for production – that is easily grown in many climatic zones in almost all regions of our country, and the production of oil from it is a well-developed and well-established process.
But at the same time, sunflower oil is a unique product that has a specific composition and has a certain effect on the body. Let’s take a look at all its useful properties and disadvantages.
Composition
The key components of the composition of sunflower oil are:
- vegetable fats, which are much easier absorbed by the body than animals.
- fatty acid – stearic, linoleic, linolenic, arachidic and some others. They are extremely necessary for the body for the normal construction of various cells and tissues, for the functioning of the nervous and circulatory systems.
- vitamins A and D… The former supports the eyesight and the immune system, the latter – the good condition of the bones and skin.
- tocopherol or vitamin E. – one of the most important antioxidants, protector of the body against cancer and aging processes. Sunflower oil contains more tocopherol than any other vegetable oil. Even the famous olive contains 12 times less vitamin E.
At the same time, in the composition of sunflower oil, as in any vegetable oil, there is absolutely no cholesterol. This makes it virtually the only alternative to butter for those suffering from atherosclerosis or hypercholesterolemia. And remember that there can be no cholesterol in sunflower oil in principle. Let the big stamps on the labels of the bottles do not persuade you to overpay for an expensive brand: even a freshly squeezed product at the factory does not contain a drop of cholesterol.
Unfortunately, along with cholesterol, the composition lacks omega-3 polyunsaturated fatty acids that can lower blood cholesterol levels and protect the heart muscle from damage. But due to the absence of cholesterol, the lack of these substances is sufficiently compensated.
The Benefits of Sunflower Oil
It is clear that, due to its composition, it turns out to be very beneficial for the body in moderate quantities. Thanks to him:
- prophylaxis of rickets in children and skin diseases in adults;
- increases immunity and reduces the risk of developing cancer;
- decreases the amount of cholesterol in the diet;
- improves the work of the brain and cardiovascular system.
But all these beneficial properties apply only to a product that has undergone a minimum of processing operations. This oil smells like seeds and smokes quite unpleasantly in a frying pan. And the usual refined and deodorized sunflower oil sold in the store is almost exclusively fat, without aromatic substances and with a minimum of vitamins. It is clear that such a strong treatment can impart harmful properties to it.
What is harmful
First of all, the harm lies in truly dangerous carcinogens, into which some components of the composition turn into when heated. That is why nutritionists do not recommend getting carried away with fried foods – after the oil boils, a large number of substances are formed in them, the regular use of which increases the risk of cancer.
This harm manifests itself even more when the same portion of oil is repeatedly heated. So be sure to wash the pan after every frying! It is also important that after some processes of oil processing, foreign chemicals remain in it. For example, it may contain residues of hexane, a solvent close to gasoline. It is not recommended for use in salads.
In any case, in order to get the maximum benefit from sunflower oil, use the most natural varieties of it. Let them be darker and more fragrant, but they will only have a positive effect on your health. There is an option to buy organic butter from trusted websites. Such a product does not contain GMOs, is safe for health and is ideal for cooking, including over high heat.
