Cooking oil and lard are familiar cooking ingredients, used in many fried and stir-fried dishes, making food more delicious and attractive.
Cooking oil contains many fatty acids, rich in vitamins E, K, and does not contain cholesterol. Meanwhile, lard provides many vitamins B, D, and minerals, helping the body easily absorb calcium.
Both of these types contain fats that are beneficial to the body, and are the main source of energy. A diet low in fat will limit the ability to absorb vitamins and other nutrients dissolved in oil/fat, especially in young children who are at risk of slow growth, anorexia, and rickets.
Nowadays, many people think that eating a lot of lard will make you fat and is not as good as cooking oil. However, this is not entirely true.
Both cooking oil and lard have their own advantages and disadvantages. Lard contains substances that can participate in the formation of nerve cell walls, which are not found in vegetable oils. Cooking oil helps reduce total cholesterol but inadvertently reduces the amount of good cholesterol in the blood.
Lard has a high content of saturated fatty acids, using too much will cause excess. Meanwhile, cooking oil has an unbalanced ratio of omega-3 and omega-6, using too much will increase the risk of inflammation
Cooking oil is a product that is easily oxidized. Under the influence of high temperatures, oil can burn and change in quality, producing substances that are harmful to health. If used for frying at high temperatures, cooking oil is not as good as lard.
The best way to use it is to combine cooking oil with lard in the daily diet. For young children, lard should be prioritized over vegetable oil, you can refer to the ratio of lard and cooking oil in the diet is 70:30 to balance the nutrition taken into the body.
More importantly, you need to pay attention to the temperature during the cooking process; In particular, it is necessary to avoid reusing grease too many times, otherwise the toxic substances in the used grease will affect the body, increasing bad cholesterol.
According to experts, when using grease, the temperature for fried dishes should be 160-180 degrees Celsius; the temperature for stir-fried dishes should be 120 degrees Celsius and grilled dishes should be 180 degrees Celsius.
When stir-frying, to increase the deliciousness, you should put onions and garlic in the pan to fry until fragrant before adding other foods. Season with fish sauce and salt to taste.
Then, add 1-2 tablespoons of cooking oil, mix well with the food in the pan and remove from heat.
