Is olive oil best for pregnant mothers?

Is olive oil best for pregnant mothers?

Olive oil contains more than 80% of unsaturated fatty acids, 70% of which are monounsaturated fatty acids. Monounsaturated fatty acids can reduce the bad cholesterol (LDL) in the blood, but do not reduce the good cholesterol (HDL), heat and heat resistance, can be used for frying and frying, because of this characteristic, olive oil is known as the best In the West, oils are more commonly known as "liquid gold," "vegetable oil queens," and "mediterranean nectar."

These characteristics of olive oil make it highly sought after. There are many kinds of olive oil on the market and there are many kinds of olive oil. How to choose?

Variety of olive oil

Edible olive oil is divided into 3 basic grades, each of which has several types. The first grade is extra virgin olive oil (or extra Virgin Olive Oil), which includes “super virgin olive oil” and “virtual extra virgin olive oil”; the second grade is extra virgin olive oil. Oil (or Virgin Olive Oil) is divided into three types: excellent, good, and normal; the third grade is olive pomace oil, originally known as "virgin olive oil" and "refined olive oil." Olive Pomace Oil).

The difference in these grades is mainly due to the acidity of the oil. In general, extra virgin olive oil is the highest grade of olive oil in the world. It is produced when the olives are pressed for the first time, and the acidity is less than 0.8%. The acidity of olive oil is less than 0.225%. The oil has the taste of fruit and the color may be dark yellow to bright green. Ideal for direct consumption, dipping sauces or condiments for salads, breads, and condiments are all very good. Premium virgin olive oil is obtained from the second press and has an acidity of less than 2% and can also be consumed directly.

Extra virgin olive oil and extra virgin olive oil remove about 90% of the olive juice during the pressing process. Chemicals and high temperatures are not allowed in the production of these two kinds of olive oil, and they cannot be processed or refined after the end of the pressing process. It is not allowed to add any refined olive oil.

After the first two extractions, the rest of the residue will be dissolved by the manufacturer through chemical solvent leaching. The resulting olive oil is more turbid, lighter in taste, cheaper in price, and has an acidity of less than 3.3%. For cooking, not suitable for direct consumption.

At present, in addition to these three types of olive oil sold in the country, there are pure olive oil and refined olive oil. These oils are refined oil blended with extra virgin olive oil and the oil acidity does not exceed 1.5 g/100 g. In foreign countries, this kind of oil does not exist, and some domestic businesses tend to use blends of soybean oil, sunflower oil, and other refined oils to blend in with olive oil in order to cater to consumer psychology. Such oils contain little or some olive oil. It does not contain olive oil at all. Buying such oil is not as good as choosing domestically produced tea seed oil.

Compared to olive oil, domestic tea seed oil is cheaper, and its nutritional value and therapeutic function are not inferior to olive oil. Tea seed oil, like olive oil, has better heat resistance and is suitable for daily cooking, as well as salad oil for salad dressing. It is also preferable to choose the crush products for better suitability and quality.

How to choose a good olive oil

The traits of olive oil are closely related to the oil production process. High-quality olive oil is prepared by cold pressing and needs to be separated from low pressure to high pressure. The low-pressure first-press olive oil has a pale yellow color, a translucent oil body and a fruity aroma. Different tree species have different fruit flavors, smooth and smooth taste, and a bitter bitterness and spicy taste.

The essential fat content of olive oil is not particularly high, but most olive oil is cold-pressed and unrefined. Therefore, it is better than the fine rapeseed oil and sunflower oil that are generally bought in supermarkets. Because of these characteristics of olive oil, there are many kinds of olive oil on the market. How can we choose the best and safest olive oil?

1, see the product name and classification

The internationally recognized olive oil is mainly divided into three categories: premium primary olive oil, primary olive oil and pomace oil. The International Olive Oil Council Standard stipulates that pomace oil cannot be called “olive oil” under any circumstances.

2, see the quality inspection report

The quality inspection report mainly depends on the acid value, peroxide value and UV absorbance.

Acidity is an index used to determine the percentage of free fatty acids per 100 grams of oil. The quality of olive oil is naturally lower, as far as natural acidity is concerned. Extra virgin olive oil has an oleic acid content below 0.8 and native olive oil below 2.0. Therefore, the acidity of premium primary olive oil and native olive oil is natural acidity, while the acidity of refined olive oil is artificially intervened in acidity.

Peroxide value refers to the total amount of peroxide in the oil. The acidity of special primary and natural olive oil should be less than 20 (meq O2/kg, international) or 10 (m mol/kg, domestic) according to international and domestic standards, if the peroxide value on the quality inspection report is too low, This product does not belong to premium primary olive oil or native olive oil.

Ultraviolet absorbance refers to the spectral value of oil under ultraviolet irradiation with different wavelengths. It usually shows the level of olive oil and its freshness.

3, see the processing technology

The main processing methods for olive oil are cold pressing and refining. The cold press method is to directly press the olive fruit through the physical machinery. The olive oil extracted through this method is pure and natural, without any damage to the nutrition. The scouring method is actually a chemical leaching method, and most of them are oils obtained by refining the already-refined pomace.

1, see the origin

The origin has a great influence on the price and quality. At present, Spain's production of olive oil is mainly produced in one-third of the world's total, Italy is one-fourth, and Greece is one-fifth. Other oil-producing countries include Turkey, Syria, Portugal, France, and Egypt. According to statistics, Greece's percentage of premium primary olive oil accounts for 75% of olive oil production in the country, Italy 50%, and Spain only 30%. The reasons for the good quality are the tree species, and the geographical conditions such as climate and latitude.

2, see bottled

At present, the vast majority of olive oil sold in the Chinese market relies on imports. There are two kinds of imported olive oil: original and split. Originally, the bottle of olive oil is canned in the production plant of the exporting country. Large foreign professional olive oil manufacturers usually have cryogenic tanks that store more than 10,000 tons of olive oil, and they receive all the press and bottled transport from the harvest. The process is HACCP hazard analysis and key point control certification and ISO9001 quality management certification in the food industry. Therefore, the probability of original olive oil safety is very high.

3, see the packaging

Variety of olive oil packaging, the types of packaging currently seen are mainly transparent glass bottles, dark glass bottles, transparent plastic bottles, transparent plastic bottles, cartons, metal TIN equipment and so on. Olive oil has a high Antioxidant content, it can be stored in a cool dark place for 24 months, which is unmatched by any other oil and natural juice. However, olive oil is sensitive to light. If the light is persistent or strong, olive oil is easily oxidized. Therefore, it is recommended to buy dark glass bottles or light-proof containers. This will save time and olive oil The nutrition is not easily destroyed. In addition, in addition to small packages, the international standard packaging for olive oil is: 250 ml, 500 ml, 750 ml, 1 litre, 3 liters, 5 liters, etc. It should be noted that there are some shortages of packaging on the market.

4, see the certificate

China's legally imported olive oil should have a series of official certificates of exporting countries, quality certification documents, and Chinese official certificates and quality certification documents, among which are the inspection certificates for imported food labels, official inspection reports for exporting countries, laboratory reports for exporting countries, and health certificates. , Quality Certificate, China Laboratory Inspection Report, Health Certificate, etc. In addition, the quality certification of foreign manufacturers is also very important, dealers should ask for a series of certificates, if there are conditions, consumers can access the Internet. Some olive oil distributors in China have sold these olive oil without these certificates or certificates, and even worse, some individual distributors have imported from country T, but they have been branded as country G. Dealers and consumers need to be carefully identified.

5, tasting

The quality of olive oil is good. On the one hand, it is an internal physical and chemical index. On the other hand, it needs to be measured through the senses. If there are conditions, it is best for consumers to personally taste it to determine the quality of the product.

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