Avocado Oil
Deep, natural colour; rich in vitamins. Can be used for natural cosmetic formulations. Do not heat as bitter flavours may develop.
Rich source of Omega-9 essential fatty acid
Drizzle over gourmet salads
Use in vinaigrettes or as dipping oil
Macadamia Oil
High heat tolerance and nourishing for dry skin if used externally.
Rich source of monounsaturated Omega-9 essential fatty acids
Marinate BBQ meats
Fry fish and veal
Nutty addition to pastries and sweets
Walnut Oil
Light in colour and flavour.
Rich source of polyunsaturated linoleic acid (Omega-6)
Contains Omega-3
Excellent in salads with lemon juice and sea salt
Drizzle over steamed vegetables
Wheatgerm Oil
Soothes irritated skin, eczema, wound healing and scar tissue. Do not heat as its properties break down.
Highly nutritious with vitamins and minerals
Great to finish a dish (drizzle on)
Use as salad dressing
Safflower Oil
Good for massage; can help inflamed joints, sprains and bruises; source of vitamin E.
Tasty oil base for salad dressings
Add a dash to soup or vegetables
Add to baked food such as cakes and pastries
Almond Oil
Excellent moisturiser and skin care oil; often used by massage therapists. High in vitamin E and calcium.
Great source of Omega-9 essential fatty acid
Drizzle over gourmet salads
Use in homemade mayonnaise
Use in desserts, home baked pastries and sweets
Apricot Kernel Oil
This food-grade unrefined oil can be used as flavour in baking. Excellent skin care oil. Fine consistency for skin absorption.
High in monounsaturated fat and essential fatty acids
Use in specialty sauces and sautés
High smoke point for frying
Base oil for salad dressings
Olive Oil
Pressed from Manzanilla and Paragon varieties; has a distinctly fruity flavour; rich in antioxidants.
High in monounsaturated Omega-9 essential fatty acid
Drizzle over salads, breads or use as a dipping sauce
Use in mediterranean cooking
Marinade for meat, chicken and fish
Grapeseed Oil
High smoking point; versatile oil; use as a base for infusing or flavouring with garlic, rosemary or other herbs and spices.
Use in stir fry meat and vegetables, sautés and fondues
Base oil for salad dressings
Great for mayonnaise
Deep frying
Sunflower Oil
Superior frying oil with a high smoking point; versatile for most cooking.
Use in frying
Drizzle over vegetables for roasting
Base oil for salad dressings
Stir through soups before serving
Sesame Oil
Contains two powerful antioxidants called sesamol and sesamin, that may help to reduce blood pressure.
Contains Omega-6 and Omega-9 essential fatty acids
Adds flavour to asian cooking
Marinate meat and fish
Coconut Oil
Significant anti-viral, antibacterial, antimicrobial and antiprotozoal properties; very stable; with stands high cooking temperatures.
Sautés, baking, roasting and frying
Flaxseed Oil
A highly polyunsaturated natural oil. Do not heat or you will lose the Omega-3 benefits and develop a bitter flavour.
Richest source of Omega-3
Drizzle over salads
Mix with cereals and cottage cheese
Canola Oil
Excellent source of the Omega-6 fatty acid, linolenic acid; high in the Omega-3 fatty acid alpha-linolenic acid (ALA).
Low in saturated fat; very high in healthy unsaturated fats
Use for sautés, stir frys, grills and baking
Add to salad dressings, sauces and marinades
Coat pans for non-stick baking
Replace solid fats (such as margarine and butter) in recipes
Vegetable Oil Blends
Derived from a blend of vegetable (plant) sources. A significant source of unsaturated fatty acids, fat soluble vitamins and sometimes antioxidants.
Use as per canola oil
Source: healthylife
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