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Seed oil: the varieties on the marketWe talk about seed oil but it would be more correct to talk about “oils”: there are in fact many varieties of this product. The differences between the main types obviously depend on the seed used. Among the best known and most used varieties of seed oil we find:
Sunflower seed oil: straw yellow in color, it is produced by processing the seeds of the flower; it contains polyunsaturated and monounsaturated fatty acids, in particular oleic acid, important for heart health. Suitable for frying vegetables because it is particularly resistant and stable at medium high temperatures (120 -150 °C), although the best option remains peanut seed oil.
Flaxseed oil: an excellent source of omega-3, flaxseed oil is consumed fresh and raw, excellent for seasoning salads and vegetable dishes. Be careful with storage: it should be kept in the refrigerator to prevent it from becoming rancid.
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