These days, we all know that fats can be classified into different types. Good fats and harmful fats are a condensed form of these categories. Failed fats, monounsaturated and polyunsaturated, good because they can reduce cholesterol, which reduces the risk of heart disease.Conversely, negatives increase the harmful level of cholesterol and can increase the risk of stroke, diabetes and heart disease. The allocation of oil is always pleasant and indisputable when it comes to beautiful fats. Avocado oil is an additional choice of nutrients. However, what’s best for cooking and your health? Whenever you get to good fat, we study it in this guide so you can make a reasonable choice.Avocado and olive oil are comparable. In addition to high calories, they are mostly consisting of fat and do not contain proteins, fiber and trace elements.
The benefits of olive oil
Due to its rich aroma and ingredients that promote health, such as tocopherols (such as vitamin E), olive oil is highly appreciated.It has a high Mufas concentration (more than 60%), especially oleic acid, which is associated with a less risk of heart disease and less blood pressure. Encouraging a variety of intestinal microbia – which is crucial for digestion, nutrition and immune systems – was also demonstrated to enhance the health of the gastrointestinal tract and reduce ulcers.In addition, olive oil contains a number of biologically active substances, such as phytosterols that reduce blood pressure, phenolic compounds that fight diseases, and vegetable pigments rich in antioxidants such as carotenoids and chlorophyll.
Potential flaws of olive oil
Because olive oil has many calories – 1220 per tablespoon – it is very important to watch how much you eat. The olive oil smoke point is 375 degrees. Because it can oxidize and potentially generate dangerous connections when overheating, it is not recommended to use in some culinary methods such as deeply scattering or backing at very high temperatures. Most olive oils make up lipids; However, omega-3 fatty acids are absent.
Avocado oil benefits
Like olive oil, avocado oil has a high proportion of oleic acid and the MUFA content of over 60%. The heart-overall fatty acid profile makes it more stable, fragrant and nutritious when used in a number of culinary methods such as roasting and ripping.Moreover, avocado oil contains a lot of phytosterols, especially β-sytosterol, which has anti-inflammatory and oncological qualities. In addition, it has antioxidant qualities of chlorophylls and carotenoids that contribute to the resistance of oil.Avocado oil can be done without the use of chemical solvents, pressing it like olive oil. The output of antioxidants in this unrefined form is higher, often referred to as an additional virgin.
Avocado oil deficiencies are possible
Use avocado oil because, like olive oil, it contains a lot of calories (about 120 per tablespoon). Although avocado oil with high monounsaturated fats, it is low in omega-3 fatty acids, which are vital to good health.
Which one is the best choice?
Given all things, olive and avocado -alia are useful suppliers of antioxidants and good fats. Because both oils include oleic acid, monounsaturated omega-9 fatty acids, they are beneficial for heart health. Avocado oil can be more suitable for high heating methods because it has a higher smoke point than olive oil.It goes without saying that everyone wants to become healthy, and the transition to healthy fats is a great method of achieving it. You have a choice: Good or bad if you go to cook a delicious dressing or prepare your pan for some roasted vegetables, choose the oil that performs your nutritional needs.
