Nutrition analysis of pressed raw materials
Cooking oil not only provides essential fatty acids and various nutrients to the human body, but also effectively improves the color and flavor of the dishes and enhances appetite during the cooking process. What are the nutrients of different press raw materials ?
Peanut Oil – Peanut is an important oil crop. It contains a lot of oil (fat) and protein. It also contains the amino acids needed by the human body; vitamin B1 B6 and vitamins D, E and calcium and phosphorus .
Peanuts are crushed, selected (separating peanuts from shells), stir-fried until 6-8 mature, and physically pressed by oil press machine.
Soybean oil – Soybean is rich in high-quality protein, unsaturated fatty acid, calcium and B vitamins is an important source of high-quality protein in the diet of Chinese residents. Soy protein content is about 35% – 40%
Rapeseed oil – Vegetable oil contains a variety of vitamins, such as vitamin A, vitamin D and vitamin E, is an important source of fat-soluble vitamins. The vegetable oil has rich vitamin E content of 60 mg/100 g oil, especially the vitamin E content of 13 mg/100 g oil, which is 2.6 times that of soybean oil, and it is not reduced much after long-term storage and heating. The source of vitamin E in food.
Camellia seed oil – Camellia seed oil is a high-quality edible oil with an unsaturated fatty acid content of more than 90%, and does not contain erucic acid. It is more resistant to storage than other edible oils and is not easily rancid.
Castor seed oil – is a monounsaturated vegetable oil refined from rapeseed, of which 32% are polyunsaturated fatty acids, 62% are monounsaturated fatty acids, and only 6% are saturated fatty acids.
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