Healthy cooking oil: rapeseed now beats sunflower and olive oil

Healthy cooking oil: rapeseed now beats sunflower and olive oil

At the beginning of the 1990s, declared rapeseed oil was nowhere to be bought. Two decades later, the golden yellow oil is the most popular cooking oil among Germans. In 2015, 78.5 million liters went over the counter, the Union for the Promotion of Oil and Protein Plants (UFOP) informs. In 2014, the purchase volumes were 76.7 million and in 2013 72.3 million liters.

As in 2014, rapeseed oil achieved a market share of over 40 percent. In second and third place followed sunflower oil with a market share of 27 percent (52.0 million l) and olive oil with 18 percent (34.7 million l).

Rapeseed oil is likely to be appreciated by consumers for its versatility in the kitchen. Because refined rapeseed oil has a neutral taste. It is heat stable up to a temperature of 180 ° C and is therefore suitable for cooking, baking, steaming, roasting and deep-frying. The cold-pressed oil has a slightly nutty aroma.

For good health
The fatty acid pattern is interesting from a nutritional point of view. Rapeseed oil has a very low content of saturated fatty acids and a high content of monounsaturated oleic acid. The ratio between linoleic and alpha-linolenic acid (omega-3 fatty acids) is also very favorable here.

By the way, oils can also be mixed without any problems. A shot of more aromatic oils in sauces or salads can create a completely different taste experience. Whether oils from wheat germ, sesame, linseed or hazelnut, just try it out. (Heike Kreutz, aid)

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