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| Name | Olive oil more stable and healthful than seed oils for frying food |
| Video Uploader | Video From VHFILM |
| Upload Date | This Video Uploaded At 26-10-2014 04:04:05 |
| Video Discription | - The researchers deep- and pan-fried raw potato pieces in four different refined oils — olive, corn, soybean and sunflower — and reused the oil 10 times. They found that olive oil was the most stable oil for deep-frying at 320 and 374 degrees Fahrenheit, while sunflower oil degraded the fastest when pan-fried at 356 degrees. They conclude that for frying foods, olive oil maintains quality and nutrition better than seed oils. * ACS’ Journal of Agricultural and Food Chemistry Oct 2012 - http://healthresearchreport.me/2014/10/23/olive-oil-more-stable-and-healthful-than-seed-oils-for-frying-food/ |
| Category | Science & Technology |
| Tags | Vitamin and Herb Stores | Ralph Turchiano | Nutraceutical | Buellton | Lompoc | Orcutt | Nipomo | Olive Oil (Ingredient) | Frying (Culinary Technique) | Cooking | Seed Oil |
