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Aceite de maiz

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  • Tipo de aceite vegetalMaíz
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Aceite de maiz

hat kind of oil is corn oil?

Properties of corn oil

Types of corn oil

How to use corn oil?

Corn oil is rich in polyunsaturated fatty acids (58.7% linoleic acid) or monounsaturated (24.2% oleic acid) compared with saturated (12.7% palmitic and stearic acid. Among the oils polyunsaturated fatty corn oil is rich in omega-6 (linoleic acid). The omega-6 is an essential fatty acid, whose importance in the health of the circulatory system is crucial (lowering cholesterol, preventing atherosclerosis, decreased heart attacks.) Corn oil is a vegetable oil with a higher proportion of polyunsaturated fats, exceeded only by the walnut oil that contains a 63, 3% (see table fats). As most vegetable oils, contains no cholesterol.

This oil is especially useful to eat raw or cooked, providing plenty of essential fatty acids, which are those that the body can not manufacture and have to take food. The best corn oil is that obtained by cold pressing, without the intervention of heat, the corn germ. To this end, germinating grain of corn and then after it has dried, oil is extracted. This oil is rich in vitamin E, which is a type of vitamin that is obtained from vegetable fats and is an extremely important factor for heart health and the prevention of many degenerative diseases, because it is a great antioxidant. It has been shown that the efficacy of virgin corn oil in reducing cholesterol is much higher than the refined, the presence of a much larger proportion of phytosterols.

Corn oil has very good taste and good qualities. Its use can enhance the flavor of food, especially salads, baked casseroles different. It is also suitable for mayonnaise and desserts. We must not forget, however, that, like other polyunsaturated oils
(Sunflower, soybean, etc..) Virgin or monounsaturated (olive oil, canola or peanut) are less stable than refined (refining alter the quality of fatty acids but makes them more durable.) Thus, we must prevent these oils decompose in contact with sunlight or heat, so it should be kept in a cool dark place. If you prefer corn oil last longer and have more resistance to becoming rancid, use refined corn oil. When frying, as well as other oils, it is convenient to use small amounts and do not reuse the oil to prevent toxic substances develop the body. It has been found that corn oil has a higher resistance to oxidation than soybean oil.


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