Compared to other cooking oils, the nutritional value in olive oil is relatively high because of its high content of monounsaturated fatty acids and polyphenols. The disadvantages are easy oxidization and low content of polyunsaturated fatty acids. 1. Advantages: monounsaturated fatty acids (oleic acid) in olive oil account for 75%, and monounsaturated fatty acids have the effect of lowering low-density cholesterol. Olive oil has a polyphenolic substance, hydroxytyrosol, which is a good scavenger of free radicals and has antithrombotic properties. However, it must be noted that olive oil has a limited content of potent components and cannot directly prevent and treat diseases. 2. Disadvantages: Because olive oil has a high content of unsaturated fatty acids, if it is not properly preserved or cooked at high temperatures for a long time, it is easier to oxidize and produce trans fatty acids, which are harmful to health. At the same time, the polyunsaturated fatty acid content of olive oil is low, and need to be matched with other fats and oils to get better nutritional value. Warm tips: Although olive oil is good, it is not recommended to consume too much. According to the “Dietary Guidelines for Chinese Residents (2022)”, the daily intake of edible oil for adults should be controlled at 25-30g.