Vegetable oils, due to their diversity, are an ally in your daily life. With beneficial nutritional properties, they can be used in cooking according to your taste preferences and the health benefits that they offer.
Oils from dried fruit and seeds have distinctive flavors. Whether they are traditional (almond, walnut, hazelnut, etc.) or original (roasted peanut, pine nut, pistachio, etc.), all these oils are distinguished by their gourmet flavors and their finesse on the palate.
The diversity of dried fruit and seeds from which they are derived provide a wide range of flavors, a real invitation to creativity and awakening of the senses. These oils will inspire you, as well as many culinary associations, and will enhance each of your savory and sweet dishes by bringing out the unique and refined notes.
Vegetable Oils Beneficial to Health
Since fats are essential to ensure the proper functioning of our bodies, they must represent 30 to 35% of our calorie intake. Vegetable oils, especially virgin oils, are preferred, because they are rich in various essential fats. In fact, they are composed of three main categories of fatty acids :
- Saturated Fatty Acids
Rarely present in vegetable oils, these fatty acids have a detrimental effect on health when they are consumed in very high quantities. They are especially found in animal fats (milk, cheese, butter, meat, etc.), but also in coconut oil and palm oil.
- Monounsaturated Fatty Acids
They are used to rebalance the fat intakes and thus have a protective effect on your health. Vegetable oils that contain the most are olive and hazelnut oils.
- Polyunsaturated Fatty Acids
They play an essential role in many physiological functions and are essential for good health. Since our body is unable to synthesize these "essential" fatty acids, they must be provided through our diet. There are two types :
- Omega-3 is especially found in fatty fish, rapeseed oil, hempseed oil, and walnut oil.
- Omega-6 is present in sunflower oil and grapeseed oil in significant quantities.
To receive any benefits from these two fatty acids, it is important to maintain a good ratio between the two: approximately 5 times more Omega-6 than Omega-3.
In addition, it is also important to vary consumption of vegetable oils, because each oil has one unique composition and different nutrient intakes.