Significance of Cooking oil
Cooking oil is a vital ingredient in food preparation, significantly influencing health through its composition and use. It encompasses various types of fats that need to be selected wisely for a balanced diet. Cooking oil is essential for frying, but excessive usage can lead to waste and health risks due to degradation and harmful substances formed when reused or overheated. Additionally, oils derived from plants like Madhuca longifolia and Adansonia digitata highlight its culinary diversity across cultures.
Synonyms: Edible oil, Vegetable oil, Olive oil, Canola oil, Sunflower oil, Coconut oil, Sesame oil, Peanut oil, Corn oil, Avocado oil, Palm oil
In Dutch: Kookolie; In Finnish: Ruokaöljy; In Spanish: Aceite de cocina
The below excerpts are indicatory and do represent direct quotations or translations. It is your responsibility to fact check each reference.
The concept of Cooking oil in local and regional sources
Cooking oil is essential for frying and food preparation, but excessive use can result in waste. It's important to carefully select oils to ensure a balanced diet, following recommended ratios of different fats.
From: Triveni Journal
(1) An ingredient used for frying, highlighted in the context of the daughter's excessive use leading to waste.[1] (2) Fats used in food preparation that require careful selection to maintain a healthy diet; includes a recommended ratio of various types of fats.[2]
The concept of Cooking oil in scientific sources
Cooking oil is derived from the kernels of Adansonia digitata and serves culinary purposes, emphasizing its significance in cooking and food preparation within regional sources.
From: The Malaysian Journal of Medical Sciences
(1) Cooking oil is one of the substances used to cut the umbilical cord in some practices.[3] (2) Edible oils used in food preparation, including palm and soybean oils, whose qualities can be influenced by the frying process.[4]