Long known. And for just as long, there has been a dispute between supporters of products derived from sunflower seeds and olives, which one is better.
Both of them are rich in valuable substances. The biggest difference is in taste. Basically, the choice of the consumer depends on it.
It's hard to imagine life without vegetable oil...
The sunflower is an alien from North America. In ancient times, it was domesticated by local Indians. IN European countries the plant was brought in the 16th century, to Russia - in the 18th century, where it was grown for decorative purposes.
Almost 100 years later, one farmer managed to squeeze the oil out of sunflower seeds. So the era of the production of this product was born.
- the most common consumption among the inhabitants of the middle zone of our country. Its sale is about 70% of the total share of sales of all types of vegetable oils purchased by the population.
The benefits of sunflower oil are determined by its composition. Saturation with vitamins A, E, D makes the product useful in maintaining cell longevity.
These substances are powerful antioxidants that prevent premature aging of tissues associated with poor environmental conditions and an unhealthy lifestyle.
Vitamin F (linolenic and linoleic acids) is an important component of the cell membranes of nerve fibers. It helps to remove excess cholesterol from the body and normalize blood pressure, thereby reducing the risk of atherosclerosis, heart attacks and other diseases of the heart and blood vessels.
The use of sunflower oil for therapeutic purposes is quite diverse. It is used in the treatment of:
- thrombophlebitis;
- encephalitis;
- arthritis and rheumatism;
- chronic diseases of the gastrointestinal tract;
- liver pathologies;
- toothache;
- old cough.
Sunflower oil is used to make bandages used to heal wounds and blisters that have arisen after burns.
In cosmetology, the product is used to smooth wrinkles, moisturize and nourish dry skin, and eliminate dandruff.
Sunflower oil can be harmful if consumed in large quantities. This will lead to an increase in excess weight. Also, when frying, carcinogens are formed in it, which are the main factor causing cancerous growths. Therefore, doctors do not advise to get involved in fried foods.
The benefits and harms of olive oil
The variety of vegetable oil is quite wide
The olive tree is the national plant of the Mediterranean countries - Greece, Italy, Spain. The first mention of it dates back to ancient times.
In ancient times, the olive branch symbolized peace and serenity. Subsequently, this symbol began to be used by the clergy of Muslims and Christians in the performance of religious rites.
Olive oil is considered the least harmful as a product used in frying. A large amount of antioxidants "slows down" the formation of carcinogens that appear when the product is heated strongly.
Antioxidants also reduce the risk of developing cancer by preventing the growth of altered cells. The benefits of olive oil also lie in its saturation with vitamins A, E, D. These elements are present in almost all vegetable oils in various proportions.
But the main value of the product is phosphatides and phospholipids. These substances normalize fat and other metabolic processes in the body, and also contribute to the retention of moisture in the cells.
Olive oil stimulates collagen production and slows down skin aging. Due to the presence of tocopherols and carotenoids, it has soothing and softening properties. Also, the product stimulates the removal of dead cells and helps in the fight against cellulite.
Olive oil is used in folk and official medicine for the treatment of:
- kidney disease;
- pathologies of the gastrointestinal tract;
- atherosclerosis;
- diseases of the musculoskeletal system;
- restoration of cartilage tissue;
- maintaining muscle tone;
- constipation;
- runny nose;
- pain in the ears.
In ancient times olive oil used to increase male potency and treat nervous disorders.
The product, like other oils, has a high calorie content, so 1-2 tablespoons per day will be enough to obtain valuable substances and prevent undesirable consequences in the form of excess weight.
How to choose a product
Olive oil is a valuable product
All types of vegetable oils, including sunflower and olive, are produced in two forms: refined and unrefined.
The refined product is obtained by extraction from the fruits of plants. They are treated with a special organic solvent that stimulates the release of oil.
Thereafter, the solvent is removed. The resulting oil can be subjected to further processing (freezing, deodorization) in order to extend the shelf life and remove impurities.
Refined oil is practically odorless and tasteless. It is transparent and light. Such a product is not recommended to be consumed fresh, since there is practically no benefit from it.
Refined oil is used for frying, baking and cooking canned foods.
Unrefined oil has a bright specific aroma and rich taste.
Lack of processing keeps it beneficial features, so it is recommended for fresh consumption. During heat treatment, the unrefined product becomes harmful.
Unrefined oil is obtained by cold and hot pressing. In the first case, the fruits are simply squeezed out by a press. In the second method, they are first heated, then oil is extracted under pressure, which is subsequently purified by gentle methods.
Vegetable oils must be chosen carefully. It is better that it be in a dark glass bottle. The composition should contain only the oil that is indicated in the title. The shelf life of unrefined oil is one year, refined - two.
Foreign matter must not be visible in the product. In most cases, the label contains information about possible precipitation.
The main thing is the quality of the oil!
The debate about which oil is better, sunflower or olive, has been going on since the time when both of these products became widespread. Their saturation with useful substances makes oils indispensable in the diet of a person who wants to live a long life without diseases.
When choosing oil for frying, the choice falls unequivocally on the olive product. When it is heated, less carcinogens are formed due to the stability of the unsaturated acids that make up the composition.
In this regard, the risk of developing cancer in this case is much less than when using sunflower oil.
It is worth remembering that refined oil should be used for frying, since the impurities of the crude product when heated increase its harmfulness.
Fresh unrefined olive and sunflower oils are almost equal in value to the body. The main factor here is cost. Olive oil is much more expensive and not everyone can afford it. In addition, it is more susceptible to forgery. So you need to choose the product very carefully.
Thus, it can be concluded that olive and sunflower oil are almost equally valuable for the body, so the preference for one of the products is only a matter of taste habits and economic opportunities.
Can't decide which oil is best? Video will help:
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When a person decides to lose weight and begins to eat right, he, like a five-year-old child, explores this world anew. He tries new tastes and combinations, tries to figure out which of the products are healthier, more satisfying, digestible better or worse, and which ones should not be eaten at all. Getting off the mayonnaise needle, a person discovers the world of salads from fresh vegetables and with them the world of oils. Which oil is healthier - olive oil or sunflower oil? Or maybe sesame or trendy coconut? Let's try to figure it out.
Oil for fasting
The first oil from sunflower seeds was obtained back in the days of the Russian Empire at the plant of the merchant Bokarev. From there it began its journey around the globe. Already six years after the first pressing, the oil began to be produced in large quantities for import.
In those days, people did not yet think about what is more useful - olive or sunflower oil, since the first was completely inaccessible to ordinary people. At the same time, sunflower quickly gained popularity, because it could be consumed in fasting, unlike butter and pork fat.
How do they do it?
Sunflower oil is produced at oil extraction plants in several stages. First, sunflower seeds are peeled and passed through a crushing machine, resulting in the so-called mint. The resulting substance is sent to the brazier, and then to the pressing shop, where the first product is extracted - unrefined virgin oil.
In the mass left after the press shop, called the pulp, about 22% of the oil still remains. It is mined in the next, extraction shop. The second pressing - in the extractor - is carried out with the help of organic solvents. The resulting product is refined, purified and deodorized, resulting in various varieties sunflower oil.
Kinds
Before answering the question of which oil is more useful - olive or sunflower, it is worthwhile to figure out which oils from sunflower seeds are on the market and what properties they have.
- Unrefined cold pressed. Such oil is the most useful of all sunflower oils, since the only purification procedure that such products undergo is physical filtration. This oil retains all tocopherols, phosphatides, phospholipids, sterols, linoleic and oleic acids and vitamins.
- To obtain unrefined hot-pressed oil, the seeds are heated and passed through a press. Wherein finished product more is obtained, but some of the tocopherols and phosphatides are destroyed by heating.
- Refined oil is an oil refined with alkali and absorbents, which practically does not contain tocopherols and phosphatides. It is good for frying, as it does not foam, does not smoke, and does not form carcinogens when heated for a long time. However, it contains very few nutrients and vitamins.
Beneficial features
Unrefined cold-pressed sunflower oil retains all the beneficial properties of sunflower seeds: tocopherol for the functioning of muscles and the nervous system, phosphatides for proper calcium metabolism in bone tissue, phospholipids, which are a structural element of cells, linoleic, arachidic, oleic, stearic acids and vitamins groups A,D and E. It cannot be heated, but is great for dressing salads and cold dishes.
Sunflower oil strengthens the immune system, prevents the development of oncology, improves memory, normalizes appetite, has anti-aging properties, and has a positive effect on sexual functions.
Oil from the sunny Mediterranean
Olive oil has been known in the Mediterranean countries since antiquity. It is an integral part of Mediterranean cuisine. The healing properties of olive oil have been known since antiquity - it was not only eaten, but also used as masks and moisturizers.
The unique anti-aging and softening properties of olive oil are still used by cosmetic companies, adding it to various skin care products.
Production and types
Spain is the world leader in olive oil production. It is closely followed by Italy and Greece. It is extracted from the fruit of the European olive. They are collected, crushed and squeezed out the oil. As in the case of sunflower, there is a cold and hot pressing.
After pressing, the oil is sent for processing - part of it only undergoes physical filtration and receives the category "unfiltered extra virgin olive oil". The second part undergoes chemical cleaning, which helps to remove a pronounced smell, and at the same time a lot of vitamins and nutrients.
What are the benefits of olive oil?
To the question "Which olive oil or sunflower oil is better absorbed by the human body?" experts give an unequivocal answer - olive. It has an absolutely unique composition. 100% absorbed by the body.
It is considered a unique anti-aging agent, serves to normalize the functioning of the gastrointestinal tract and pressure in hypertensive patients, heals wounds and ulcers well. Olive oil strengthens bone tissue, eliminates cholesterol plaques, prevents atherosclerosis.
Dressing for salads and cold dishes
Very often, vegetable oil is used to dress salads or cold dishes. If the recipe does not clearly indicate which is better - olive oil or sunflower oil, then both options can be used.
Of sunflower seeds, you should opt for unrefined cold-pressed oil - it is this oil that retains all the beneficial properties of the seeds and has a pronounced taste and aroma. When choosing, you should adhere to the same scheme - cold pressing, no refining.
Despite the fact that these oils are unequal in terms of the number of micro and macro elements included in them, both of them will bring undoubted benefits to the body.
For frying and baking
The situation is quite different with recipes in which the oil is subjected to heat treatment. Which is better - olive or sunflower oil - to use for frying and baking?
Unrefined sunflower oil will foam strongly when heated, form carcinogens, and almost all useful material will be destroyed in it. Refined sunflower, although devoid of such shortcomings, is completely useless in terms of benefits - tocopherol, phosphatides, phospholipids and other elements necessary for our body have already been destroyed in it under the chemical influence of refining.
Olive oil has a reputation for being the most the best oil for frying. It retains its structure useful elements and does not burn up to 240 degrees. Thus, when cooking dishes with heat treatment, olive oil should be preferred.
For diet
Most oils contain too many calories and are not suitable for weight loss. Which oil has more calories - olive or sunflower? The first contains 824 kcal per 100 grams, the second - 900 kcal.
However, due to the unique composition and a large amount of linoleic acid, it is recommended that those who lose weight replace sunflower oil with olive oil. Interestingly, even based on the use of a large amount of unrefined fats, the keto diet recommends that its followers replace sunflower oil with any other oil - olive, sesame, butter, and even rapeseed.
For children
The question of which oil is more useful - olive or sunflower - for the first complementary foods and, in principle, for young children is quite controversial in domestic pediatrics. Some doctors insist on the introduction of refined deodorized sunflower oil, others say that such a practice is useless and even harmful.
For hair and skin
Since ancient times, oils have been used not only as food, but also as a cosmetic product. On their basis, they make all kinds of masks for hair and face, body wraps and scrubs, add to creams, balms and shampoos.
Which oil is more useful - olive or sunflower, when it comes to cosmetic care? Here again, olive oil comes first. It contains vitamins A and B, which are responsible for the formation of collagen, which is directly responsible for silky hair and elastic skin. In addition, olive oil contains an increased concentration of vitamin E, which slows down aging, and vitamin K, which improves blood circulation.
Oils are important
An unequivocal answer to the question "What is more useful - sunflower or olive oil?" just doesn't exist. Each of them is good in its own way. Unrefined olive oil will add flavor and flavor to a Greek salad, but will spoil lean pie with plum. Sunflower will foam and splash in a pan, but it will remind you of the taste of childhood in vegetable salad.
And it is best to have a small shelf at home where you can collect all the oils of the world:
- creamy - for creams and cakes;
- sunflower, olive and linseed - for various salads;
- sesame - to tomatoes;
- coconut - for cheesecakes;
- peanut - in oatmeal;
- mustard - for croutons.
All of them, subject to reasonable use, will only benefit the body.
So which oil is healthier, olive oil or sunflower oil?
Let's make a reservation right away, we are comparing real extra virgin olive oil of the EXTRA VIRGIN category (first cold pressing) and cold-pressed sunflower oil, in fact the same EXTRA VIRGIN category.
One way. One result.
Olive oil is made from a special variety of olives. Olives is the common name for a variety of olives - Oliva European.
The oilseed olive stands apart. The fruits are green, very small, the skin is thin, rough and very bitter. The fruits are not edible. Ripening and harvesting in December.
The fruits are roughly destroyed in millstones, because for 5000 years they have not been able to come up with a technology for separating the skin from the core. Due to the presence of solid abrasive material (shell particles) in the crushed mass, spinning on modern presses is not possible.
Oil is pressed, like thousands of years ago, in a simple vertical press. The resulting liquid is separated and divided into two fractions - skins juice and oil. This is EXTRA VIRGIN, first cold press. Due to the fact that the juice is very bitter, in real olive oil, after contact with the juice, there is bitterness, "bitterness" and a characteristic greenish tint.
The spin efficiency is very low.
Cold pressed sunflower oil (cold pressed) is produced from whole sunflower seeds by pressing in modern and high-tech presses (the seed shell is not strong and collapses inside the press). The main, main and decisive in the method is the absence of heating the seeds before pressing, it is cold pressed.
Spin efficiency is low, oil is expensive.
The main part of the oil remains in the remains of the shell and sunflower kernels.As you can see, the production processes for cold-pressed olive and sunflower oil are similar and inefficient.
two acids. And what is the difference.
We have already spoken many times. These two types of oils, olive and sunflower, contain the same acids.Oleic "Omega-9" and linoleic "Omega-6".
It has been repeatedly repeated that oleic "Omega-9" unsaturated acid is synthesized in our body in the required quantities from other foods. She is the simplest unsaturated.
But the polyunsaturated linoleic "Omega-6" is indispensable (essential). And in our body can not be synthesized. And in terms of value, it is incommensurable with Omega-9.
"Omega-6" is the foundation of our cell membranes. Guess how many cells in our body. And every minute is born great amount new cells. And this process is endless.
And "Omega-6" is the basis of "useful" cholesterol, which "repairs" our blood vessels and makes them elastic.
in sunflower oil 60% of the volume is "Omega-6" and 30% "Omega-9".
In olive 30% of the volume is "Omega-6" and 60% "Omega-9".
As you can see, olive oil cannot be compared, in terms of usefulness, with our sunflower oil.
So why is it more expensive.
Not everything is gold that glitters.
To answer this question, we have to digress a bit.
There are two metals. Gold and titanium.
Titanium is durable and will not scratch or chip. Very light. Doesn't rust.
Gold is soft, scratches, wears out quickly, Heavy. Doesn't rust.
So it turns out that titanium is in every sense more practical and better.
So why a troy ounce (approximately 28 grams) of gold costs $1,250 and titanium $1.70.
Tell Potanin (Norilsk Nickel) that you are ready to pay for 10,000 tons of titanium (he has reserves of 4 million tons, in the Komi Republic reserves of 278 million tons) and he will ship it to you in a month.
Tell Nabiullina (CBR) that you are ready to pay 10,000 tons of gold. She may agree, but she will have to warn you that it will take about 40 years to wait.
At the entrance to Saratov from Samara there is a "Gypsy" village. Say you need 10,000 tons of gold. And in a week you will be given 12,000 tons of "gypsy" gold for the same money. At this station. Here are the goldsmiths.
The situation is similar with oil, sunflower and olive.
Call Tkachev (Ministry of Agriculture) and say that you need 10 million tons of sunflower oil. And next year "from Moscow to the very outskirts" everything will be sown with sunflower.
Try to sign a contract for 10 million tons of olive oil. And you will be told that this is impossible, and in any case, you would have to wait 4 years.
Advertise on the Internet that you are ready to pay for 10 million tons of olive oil. They will call you (from Italy, Spain, etc.), and in pure Russian they will ask "what container to pour into and what labels we will glue." Usually the delivery time is a month.
Let's find out some details.
Oilseed olive will not grow in Australia or Argentina. Not in the Dominican Republic and even more so in Russia. It grows only in the countries bordering the Mediterranean Sea.
In these countries, it grows only along a narrow coastal strip. A prerequisite is the presence of a breeze (a type of sea wind) blowing through the grove.
Only Italian and Spanish olives have aroma and taste.Greek, Turkish and Cypriot olives are considered ordinary.But Tunisian, Moroccan, Egyptian and Israeli olives, due to constant winds from the Northern Sahara, are dry and tasteless, like sawdust.
Let's compare Krasnodar and Ceylon tea. About the same.
In Europe for a long time (300 years) there is not a single free piece of land along the sea.Land is very expensive. New landings are excluded. And yes, you will have to wait a long time. The olive begins to bear fruit only from the 21st year of life.So it turns out that it is impossible to quickly (and not quickly) increase the production of olive oil.It turns out that the whole value of this product is in its limited production.
Champagne "Madame Clicquot" is much more expensive than our "Soviet" just because we always had rotten apples in abundance. It will not be enough, you can always bring it from the same Belarus or Kazakhstan.
Worldwide, only 2.9 million tons of olive oil of varying quality are produced annually. ATTENTION !!! DIFFERENT QUALITY. But if we take into account that the consumption rate of vegetable oils is 10-12 liters per person per year (in Greece they consume 16), and the population of the EU countries is 504 million people, it turns out that the need for the EU alone is 5.04 million tons per year. But there is still America, China, and others.And hundreds of thousands Italian restaurants and pizzerias around the world.
This is Australia
And this is Central Asia
It's a fact, THE WORLD IS SERIOUSLY DEFICIATED in olive oil. That's why enough an ordinary product costs so much . And sometimes you can't replace it. Well, what kind of "Greek" salad is it, seasoned with palm, linseed or cottonseed oil.
Simplicity is worse than theft
How, having paid the prescribed 900-1300 rubles for a bottle of 0.5 liters of Greek or 2500-3700 Italian olive oil EXTRA VIRGIN, not to be deceived?
After the scandal in 2008, when it was revealed that more than 40% of all packaged "olive" oil in Europe was actually plain rapeseed, soybean or corn oil, a requirement to obtain a D.O.P certificate was introduced. ( denominazione d'originine protetta, a name protected by origin). The certificate presence icon is affixed to the front or back (back) label.
No real producer of real olive oil will bottle oil in a transparent glass bottle, and even more so in PET.Olive oil will never taste like butter.
So it turns out that even the highest quality Italian olive oil is inferior to our cold-pressed sunflower oil in terms of usefulness.And what can we say about the "rapeseed" EXTRA VIRGIN, standing on the shelves of our stores.
Does it make sense to pay 400-600 rubles for a label that costs 0.06 Euro in Europe?
In Russia, five years ago, there was a serious problem. It was impossible to find cold-pressed sunflower oil. And now the most that neither is "Real" has appeared.
Image copyright thinkstosk
The choice of oil for cooking is not an easy task, writes Michael Moseley.
When it comes to fats and oils, we are spoiled for choice. Supermarket shelves are bursting with all sorts of options. But lately, the choice has become confusing due to the huge number of discussions about the benefits and harms of consumption. various kinds fats.
In the program Trust Me, I "m a Doctor ("Trust me, I'm a doctor"), we decided to look from the other side, asking the question: "What fats and oils are better to cook with?".
To figure it out, we offered the people of Leicester different types fats and oils and asked our volunteers to use them in daily cooking. We also asked volunteers to keep the oil leftovers in order to analyze them later.
The participants of the experiment used sunflower oil, vegetable oil, corn oil, rapeseed oil cold pressed olive oil (refined and extra virgin), butter and goose fat.
Samples of oils and fats after use were collected and sent to the School of Pharmacy at de Montfort University in Leicester. There, Professor Martin Grootveld and his colleagues conducted a parallel experiment in which they heated the same oils and fats to frying temperatures.
When you fry or bake at high temperatures (around 180 degrees Celsius), the molecular structures of the fats and oils you use change. They go through oxidation - interact with oxygen in the air and form aldehydes and lipid peroxides. At room temperature Something similar happens, only slower. When lipids go rancid, they are oxidized.
Consumption or inhalation of aldehydes, even in small amounts, has been associated with an increased risk of heart disease and cancer. So what did Professor Grootveld's group find out?
"We found out," he says, "that oils rich in polyunsaturated fats - corn oil and sunflower oil - produced very high levels of aldehydes."
I was very surprised, because I always considered sunflower oil to be healthy.
Image copyright BBC World Service Image caption Salo has a reputation for being harmful"Sunflower and corn oils can only be used," says Professor Grootveld, "as long as you don't heat them up, like frying or boiling them. It's a simple chemical fact that something that is considered good for us turns into something not at all useful at standard frying temperatures."
Olive oil and cold-pressed rapeseed oil produced much less aldehydes, as did butter and goose fat. The reason is that these oils are rich in monounsaturated and saturated fatty acids, and they remain more stable when heated. In fact, saturated fatty acids hardly ever go through an oxidative reaction.
Professor Grootveld mainly advises to use for frying and other heat treatment olive oil: "Firstly, because fewer of these poisonous molecules are produced, and secondly, the molecules produced are actually less harmful to the human body."
His research also suggests that when it comes to cooking, frying with saturated animal fats or butter may be preferred over sunflower or corn oil.
"If I had a choice," he says, "between lard and polyunsaturated fats, I would use lard all the time."
Another surprise came from our research, as Professor Grootveld's team found, in several samples sent in by our volunteers, a couple of new aldehydes that had not previously been observed in heating oil experiments.
"We have discovered something new for science," he says with a smile on his face. "This is the first in the world, I am very, very, happy about it."
I'm not sure our volunteers would have been equally enthusiastic about their cooking producing new, potentially poisonous molecules.
So what is Professor Grootveld's general advice?
First of all, try to fry less, especially at high temperatures. When frying, minimize the amount of oil used, and also try to remove the remaining oil from fried food, you can use a paper towel.
To reduce aldehyde production, use oils or fats rich in monounsaturated or saturated lipids (preferably more than 60% of one or the other, and more than 80% combined) and low in polyunsaturated fats (less than 20%).
Professor Grootveld says olive oil is the ideal "compromise" oil for cooking, "because it contains about 76% monounsaturated fat, 14% saturated fat, and only 10% polyunsaturated fat—monounsaturated and saturated fats are more resistant to oxidation than polyunsaturated fats."
When it comes to cooking, it doesn't really matter if the olive oil is virgin or not. "The levels of antioxidants found in virgin foods are not sufficient to protect us from heat-induced oxidation," he says.
His last piece of advice is to always keep vegetable oils in a cupboard away from light and try to avoid reuse as this also leads to the accumulation of harmful by-products.
What you need to know about fats
Image copyright BBC World Service- Polyunsaturated fats Contain two or more carbon-carbon double bonds. When consumed in foods such as nuts, seeds, fish, and leafy greens, they are beneficial to health. However, the benefits of consuming sunflower or corn oils, although they are rich in polyunsaturated fats, are much less clear.
- Monounsaturated fats They contain only one carbon-carbon double bond. They are found in avocados, olives, olive oil, almonds and hazelnuts, as well as lard and goose fat. Olive oil, which contains 76% monounsaturated fats, is the main component of the Mediterranean diet, which, as a result of studies, has been found to significantly reduce the risk of heart disease.
- Saturated fats Do not contain double bonds between carbon molecules. Although we are being urged to stop consuming saturated fats, especially dairy products and other animal fats, the benefits of doing so are still contested.
Many housewife want to replace sunflower oil more useful product- olive. The price of olive oil is high and not everyone can afford such a luxury. In addition, the olive does not grow in our country, and most of the oils supplied to our country are fake. Let's try to figure out what is more useful olive oil or sunflower oil?
Should I replace sunflower oil with olive oil?
Recently, you can hear about the healing properties of olive oil, which cures almost all diseases. It is because of these healing properties of olive oil that it is often faked. However, it should be understood that olives do not grow in our country, and the most useful for us are those products that grow in the territory of residence.
Residents of our country need the intake of fatty acids. These elements allow you to defeat atherosclerosis and survive the winter cold. If we consider the content of Omega 3 in sunflower and olive oil, then the first product will be in a winning position. If sunflower oil contains 72% fatty acids, then olive oil contains only 10%.
Sunflower oil contains much more vitamin E, which is an antioxidant. Although olive oil is rich in vitamin K and is better absorbed by the body. Considering that these vitamins are actively accumulated in the liver, and people rarely lack them, it is foolish to choose oil according to this criterion.
Olive oil contains a high percentage of oleic acid and Omega 9. Thanks to these elements, olive oil promotes weight loss and can lower cholesterol levels. If we compare the calorie content of oils, then it is high in both the first and second cases. Consuming large amounts of olive oil can cause excess weight.
If we consider the amount of unsaturated fats in these types of oils, then it is almost equal. These fats normalize cholesterol levels, and there is a little more of them in sunflower oil. Saturated fats can cause high cholesterol and are higher in olive oil. But this oil is rich in phytosterols, which lower cholesterol. However, these elements are much more abundant in corn or rapeseed oil.
Sunflower oil should not be replaced with olive oil. Despite its expensive cost, the benefit of olive oil lies only in phytosterols. This oil is more beneficial for people with high cholesterol. In other cases, sunflower and olive oil are almost equivalent. The high calorie content of oils does not make them suitable for dietary nutrition.
It is best to alternate olive and sunflower oil. Don't worry if you can't afford olive oil - our native sunflower oil is just as healthy, but in moderation. Having problems with the heart and blood vessels, it is best to limit the intake of sunflower and olive oils, which can aggravate health problems.
