Soybean Oil
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《e Natural Health Center》
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Eating Oils
Soybean Oil
Latin:
Origin:
The oil of the seed of the plant Glycine max (L.) Merr, belonging to the Leguminosae family.
Soybean Oil is extracted for use in making margarines, cooking oils, resins and paints, etc. Soybean oil is one of the world's most widely used vegetable oils. Soybean oil has advantage over other oils as it is low in calories due to higher level of polyunsaturates and also a rich source of vitamin E.
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Soybean oil is pale yellow in color, with a bland taste.
Properties:
Pungent and sweet in flavor, warm in nature, it is related to the large intestine channel.
Functions:
Lubricates intestines, expels worms, clears toxic effects, nourishing.
Applications:
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Soybean oil is used for intestinal gas, constipation and carbuncles.
Dosage and Administration:
Poly-unsaturated fats, like soybean oil, are extremely vulnerable to damage from heat, so they are not suitable for high-temperature cooking. These oils are best used in salad dressings, sauces, and dips.
Cautions on Use:
Poly-unsaturated oils such as soybean oil can become rancid when exposed to heat, light, and oxygen. As a result, oil-processing methods affect the nutritional content, storage life, and quality of oils.
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Choosing a high quality cooking oil can be a challenge unless one understands the terms that food manufacturers use to describe the methods by which cooking oils are processed. When purchasing cooking oil, it is important to review the label, and note the method of extraction, and whether the oil is refined or unrefined. Whenever possible, choose expeller-pressed, unrefined oils. Select oils in light-resistant plastic containers, or dark brown or green glass containers.
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Reference Materials:
Toxic or Side Effects:
Modern Researches:
Every 100 g of soybean oil contains 899 calories, 99.9 g fats, 14.5 g saturated fats, 23.2 g mono-unsaturated fats, 56.5 g poly-unsaturated fats, 16 mg vitamin E, and vitamin K.
As soybean oil is high in poly-unsaturated fats, it contains large amounts of poly-unsaturated fatty acids (PUFAs). Poly-unsaturated fatty acids are so-named because, due to the presence of two or more double bonds, there are places along the carbon chain where the fatty acid is not "saturated" with hydrogen. Poly-unsaturated fats are liquid at room temperature, and remain in liquid form even when refrigerated or frozen. Poly-unsaturated fats are divided into two families: the omega-3 fats and the omega-6 fats., http://www.100md.com