Olive oil, Rapeseed Oil and Flaxseed Oil


Olive oil, Rapeseed Oil and Flaxseed Oil
Olive oil mainly consists of a monounsaturated fatty acid called oleic acid. It has one double bond at the ninth carbon atom, and is therefore an omega-9 fatty acid. Oleic acid is an important part of the cell membranes and it has antioxidating qualities, which means that it can protect the omega-3 from oxidation. The olive oil that is called “Extra Virgin” is the best one. It is extracted from the olives from the first pressing. It has the highest quality and very low acidity. Another type is “Virgin” oil. It is a cheaper way to extract the oil, the quality is slightly lower and it has a little more acidity. There is no refined oil in “Virgin” and “Extra Virgin” olive oil. Olive oil is suitable for cooking, because it contains lots of monounsaturated fat and very little polyunsaturated fat. This means that olive oil is more heat-resistent than many other types of oil.

Rapeseed oil contains more omega-3 than olive oil. It also contains about 60 percent oleic acid, and only 6 percent saturated fat. It also has a more neutral flavour and color. Cold-pressed rapeseed oil are pressed mechanically, and three drops per second are extracted, this according to the Swedish Rapeseed Corporation. The temperature is no higher than 40-45 degrees Celsius.

Flaxseed oil is the oil that contains the most omega-3, and it is therefore very heat-sensitive. Don’t use it for cooking and store it in the refrigerator to avoid oxidation.

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