Edible oils are essential to people’s lives, both from animal and vegetable sources, and are dietary fats that increase the taste of food, promote appetite, enhance satiety, delay gastric emptying, and help the absorption of fat-soluble vitamins and carotenoids. Animal fat is the familiar lard, etc.; there are many vegetable fats, such as soybean oil, olive oil, tea oil, peanut oil, etc. So what is the difference between animal and vegetable oils? Is animal oil more suitable for consumption? Or is it vegetable oil? What are the differences between vegetable oils depending on the source? Let’s start with a microscopic analysis. Fats are mainly fatty acids, which can be divided into three types according to their saturation: saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids. Both animal and vegetable fats contain monounsaturated fatty acids, while vegetable fats are rich in polyunsaturated fatty acids, which are less stable and require the natural antioxidant vitamin E. Animal fats are rich in saturated fatty acids that are not easily oxidized, but they tend to cause an increase in blood lipids. Of the three, polyunsaturated fatty acids are essential fatty acids that the body cannot synthesize or does not synthesize enough, and are arguably the most important of the three for the human body. It includes some raw materials for the synthesis of active substances, phospholipids and cholesterol esterification, and is also involved in the structure of biological membranes. The monounsaturated fatty acid is oleic acid, which lowers harmful cholesterol without lowering beneficial cholesterol. Also from the digestive point of view vegetable oils are more digestible than animal oils. So vegetable oil is more suitable for consumption than animal oil. The difference between common vegetable cooking oil 1, peanut oil peanut oil is rich in monounsaturated acids and vitamin E, good thermal stability, is a good quality of high-temperature cooking oil. Regular consumption of peanut oil, can prevent chapped skin aging, protect the blood vessel wall, prevent thrombosis, help prevent atherosclerosis and coronary heart disease. Choline in peanut oil, can also improve the memory of the human brain, delaying the decline of brain function. But it is easy to contaminate aflatoxin, the toxins produced by aflatoxin are strongly carcinogenic. 2, canola oil Canola oil can be digested and absorbed by the human body up to 99%, and beneficial biliary function. In the liver in a pathological state, canola can also be metabolized normally by the body. However, canola oil lacks essential fatty acids and its fatty acid composition is unbalanced, so its nutritional value is lower than that of ordinary vegetable oils. In addition, canola oil contains some substances that are detrimental to human growth and development. If it can be consumed with good cooking oil rich in linoleic acid, its nutritional value will be improved. 3, sunflower oil Sunflower oil has a human digestibility rate of 96.5%, and it is rich in linoleic acid, which significantly reduces cholesterol, prevents vascular sclerosis and prevents coronary heart disease. 4, soybean oil Soybean oil can significantly reduce serum cholesterol levels, the prevention of cardiovascular disease, soybeans also contain a large amount of vitamin E, vitamin D and rich lecithin, are very beneficial to human health. In addition, the human digestive absorption rate of soybean oil is as high as 98%, so soybean oil is also an excellent edible oil with high nutritional value. 5, tea oil tea oil fatty acid composition and olive oil has similarities, which unsaturated fatty acids up to 90%, mainly monounsaturated fatty acids – oleic acid, accounting for 73%. It is beneficial to the prevention of cardiovascular diseases. And the price of tea oil is lower than olive oil, so it can replace olive oil. 6, corn oil corn oil fatty acid composition is very similar to sunflower oil, unsaturated fatty acids accounted for 85%, because its cholesterol-lowering effect is better than soybean oil, sunflower oil and other high linoleic acid fats, can be used to reduce cholesterol. 7, blended oil Blended oil is a general term for a class of fats and oils, they are made with several advanced cooking oils, which are mainly soybean oil and canola oil, adding a small amount of peanut oil to increase the aroma of blended oil is more common; there are also sunflower oil and cottonseed oil-based blended oil. The nutritional value of blended oils varies depending on the ingredients, but they are all rich in unsaturated fatty acids and vitamin E. Blended oils have good flavor and stability, and are reasonably priced, making them most suitable for everyday stir-fry use. You can choose the cooking oil that suits you according to your daily diet, don’t blindly believe which oil is good and which oil is bad, what suits you is the healthiest. Of course, through the diet to achieve a healthy body is the need for systematic conditioning, but also to be gradual.