Three taboos for eating flaxseed oil

Flaxseed oil is made from flaxseed, flaxseed is a flax seed, belongs to the flax family, nicknamed flax, because it originated in the East India region, when the Han Dynasty Zhangye made the Western Regions, the Silk Road brought back the linen. China was mainly planted in the area of ​​the old Huns. It was the area where the “Huren” gathered, hence the name. Flaxseed is a traditional oil crop in China. Flax is classified into oily flax, oil and linen are used for flax and fiber flax, and oil flax is produced in China mainly from the Songnen Plain of Changbai Mountain and Heilongjiang Province, Inner Mongolia, and from Liupan Mountain in Ningxia. Zhangjiakou Dam Zhangbei; Inner Mongolia grassland distribution, and a small amount of planting in Northeast. Although flax has the habit of resisting poverty, as oil flax, the “cool climate, abundance of soil, and adequate light” are indispensable. After the locals have cultivated for thousands of years, they discovered that the natural ecological environment such as balanced temperature, fertile soil, and abundant sunshine during the day and night in the northwest region is most suitable for the cultivation of special oil crops such as flax, which belongs to the industrial pollution belt in the country, Northwest Xinjiang, Gansu, Inner Mongolia The flaxseed oil produced in the western region has an oil content of more than 56%, of which the content of α-linolenic acid is much higher than that of other cultivation areas, and the activity of flaxseed oil is also the highest. Xinjiang, Gansu, Ningxia, Inner Mongolia, Shanxi, and other places, also known as flax oil, mainly due to the ancient Han Dynasty Zhang Qian made the Middle East into the country. Cold pressed linseed oil is rich in alpha-linolenic acid and is the most effective way to supplement linolenic acid.

The content of crude protein, fat, and total sugar in flaxseed was as high as 84.07%. Flaxseed protein has a complete range of amino acids, and the essential amino acid content is as high as 5.16%. It is a plant protein with a high nutritional value. The content of α-linolenic acid in linseed oil is 53%. α-linolenic acid is an essential fatty acid in human body. It can be converted into eicosapentaenoic acid and docosahexaenoic acid in human body. They are effective in fish oil. ingredient. Alpha-linolenic acid has attracted attention due to its anti-tumor, anti-thrombotic, hypolipidemic, nutrient brain cells, and autonomic regulation. Flaxseed contains a lot of polysaccharides, polysaccharides have anti-tumor, anti-virus, anti-thrombosis, lipid-lowering effect.

Flax seed oil also contains VE. VE is a powerful free radical scavenger that has anti-aging and antioxidant effects. Flaxseed contains flavonoids 23 mg/100 g. Flavonoids are hypolipidemic and have a good effect against atherosclerosis. The content of unsaturated fatty acids in linseed oil is very high, and its iodine value is also high. It is necessary to adopt the method of adding antioxidant or nitrogen-enclosed when it is stored. The unsaponifiable fraction of linseed oil is 8.2%, indicating that there are also significant amounts of higher fatty alcohols, sterols, and hydroxyls in linseed oil. Flax seeds are rich in mineral elements. The content of potassium is the highest, which is much higher than that of high-potassium food oranges, peanuts, and shrimp. Potassium is related to maintaining normal human blood pressure. The content of zinc in flaxseeds is also high. Zinc is an essential trace element for the human body and plays an important role in maintaining normal physiological functions of the human body. The above shows that flaxseed and seed oil have high nutritional value and can be used as raw materials for processed food, medicine or animal feed.

Three taboos for eating linseed oil:

1. Heat cooking with flaxseed oil at high temperature. The general oil is used for cooking, but flaxseed oil can't be heated at high temperatures because the main raw nutrient of flaxseed oil, a-linolenic acid (Omega-3), is a A very lively polyunsaturated fatty acid, a very rare natural antioxidant that once heated

At 45 degrees, this nutrient component begins to be destroyed. The higher the temperature and the longer the heating time, the more severe the a-linolenic acid is destroyed.

2. Flaxseed oil is stored long after opening. After cold-pressed linseed oil is opened, it is best to eat it within 45-60 days. Because a-linolenic acid is afraid of oxygen, long-term storage after opening will slowly be oxidized, so it will lose nutrition. .

3. Place flaxseed oil in the sun where it can be sun dried. A-linolenic acid is light-sensitive, so regular cold-pressed flaxseed oil is definitely a dark bottle, because it can play a role in avoiding light. Many linseed oils on the market today are transparent glass bottles, not very scientific.

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