Indian Journal of Health and Wellbeing

Amandeep ¹, Manju Sharma ¹, S. M. Paul Khurana ¹, Rekha Kansal ²

Affiliations
1 Amity Institute of Biotechnology, Amity University, Gurgaon, Haryana, IN
2 NRC on Plant Biotechnology, IARI, Pusa Road, New Delhi, IN

Abstract

At present market is flooded with different types of cooking oils, viz. Soybean , Sesame , Olive, Mustard , Sunflower, Canola, Rapeseed, Peanut, Rice bran and Coconut etc. Various available brands of these oils promise good heart health to keep you fit. But before choosing oil for everyday use one has to examine the balanced amount of saturated and unsaturated fatty acids. The oils with low rancidity are preferred to escape event of oxidation. Besides, the smoking point of oils, also need to be taken into consideration to avoid consumption of trans fats. It is really difficult to choose from the pool of oils but it is true that making judicious selection is necessary to have palatable food for Indians, say sunflower, mustard, soybean etc.

Keywords

Sunflower Oil, Mustard Oil, Trans Fat, Virgin Oil, Coconut Oil, Soybean Oil.

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