Cotton oil may be an alternative to using traditional soy, corn or canola oils. It is rich in nutrients like vitamin E and omega-3, acting in the body as a strong antioxidant and anti-inflammatory, and helping to prevent cardiovascular disease.
This oil is made from the seeds of cotton, and brings health benefits such as:
- Strengthen the immune system by being rich in vitamin E;
- Prevent diseases such as infections and cancer, by having antioxidant compounds;
- Reduce inflammation in the body by containing omega-3, a natural anti-inflammatory;
- Prevent cardiovascular diseases by helping to control cholesterol;
- Prevent the formation of atheroma plaques by being antioxidant and improving good cholesterol.
In addition, cotton oil is also stable at high temperatures and can be used to make frying up to about 180 ° C.
How to Use Cotton Oil
Cotton oil can be used in recipes such as breads, cakes, sauces and sautéed. Because it tastes stronger than other oils, it is always advisable to use it in recipes that will be braised or baked, avoiding the raw preparations.
Also, it is important to remember that it should be used in small amounts, about 2 tablespoons per day for each person already enough. The ideal is to alternate with the use of healthier fats such as olive oil and flaxseed oil. See the benefits of olive oil.
What is the best oil for frying?
The fat most suitable to make fry is the lard of the pig, as it has shown to be more stable in high temperatures. However, studies also show that cotton, palm and sunflower oil also maintains their properties when heated to 180 ° C.
It is important to remember that frying oils should only be reused 2 to 3 times, it is necessary to filter the oil after each frying with the help of a strainer or a clean cloth, to remove any leftover food that may have remained in the oil.
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