What oil is suitable for high-temperature frying?

Oils suitable for high-temperature frying include peanut oil, palm oil, lard, coconut oil and camellia oil.

1, peanut oil: light yellow, transparent, fragrant, easily digested by human body, boiling point of 335 degrees, suitable for frying, containing unsaturated fatty acids, stearic acid, arachidonic acid, wheat germ phenol, phospholipids, palmitic acid, vitamin E, etc.

2. Palm oil: It is a kind of vegetable oil, which is not easy to deteriorate. It is obtained by squeezing palm fruit and is mainly produced in Indonesia and Malaysia. The oil temperature has a high smoke point, about 235 degrees, which is more suitable for frying.

3. Lard: It is an animal oil. It is a white or light yellow solid at room temperature and easy to deteriorate at high temperature. The food fried with pigs tastes crisp, golden in color and fragrant.

4. Coconut oil: a white to yellow-white transparent viscous liquid extracted from the white pulp of coconut. The main producing areas are Yunnan Province, Hainan Province, Leizhou Peninsula and Taiwan Province Province. High smoke point, suitable for frying.

The harm of fried food:

There are many hazards of fried food, among which cancer is the most dangerous one. Nowadays, cancer has become the biggest killer of our human body, and the cause of cancer is beyond everyone's accident. Our favorite fried food in daily life is the cause of cancer. You may not know that eating a few French fries will cause cancer, which is not a fantasy. The study found that people who often eat fried food are much more likely to develop cancer than those who don't eat fried food.

The reason why fried food causes cancer is that unsaturated fatty acids in oil will produce toxic polymers after repeated high temperature heating, which is a carcinogen. In addition, nitrite is added to many fried foods for anticorrosion and color development, which will cause cancer if eaten excessively for a long time.