Is peanut oil suitable for frying food

Peanut oil is suitable for deep frying food, with a high smoke point and good stability, and can withstand high temperature cooking. Peanut oil contains monounsaturated fatty acids and vitamin E. The harmful substances produced during frying are relatively small, but attention should be paid to controlling the oil temperature and frequency of use. The smoke point of peanut oil is usually around 230 degrees Celsius, which is higher than the 180-190 degrees Celsius required for most household frying, and can effectively reduce oil fumes and oil decomposition. The proportion of monounsaturated fatty acids in its fatty acid structure is high, and the oxidation rate is slow at high temperatures, making it suitable for repeated use 2-3 times. The antioxidant properties of vitamin E during frying can delay oil deterioration, but it is necessary to avoid exceeding the smoke point or prolonged heating, otherwise harmful substances such as acrylamide will be produced. Repeated use of peanut oil can lead to an increase in free fatty acid content, and excessive acid value may cause gastrointestinal discomfort. If the oil color becomes dark, foam or odor appears, it indicates that it has deteriorated and must be replaced immediately. cardiovascular disease patients should control their intake of fried foods and avoid excessive intake of lipid oxidation products. After use, it is recommended to filter the residue and seal it away from light for storage to extend the shelf life of the oil.

For daily cooking, it is recommended to use low oil methods such as air fryers and ovens to reduce the frequency of high-temperature frying. Choosing cold pressed peanut oil can retain more nutrients and should be used up within 3 months after opening. Pay attention to whether the fried food turns black and bitter, and avoid consuming burnt food that may contain carcinogens. Special populations such as obese individuals and patients with high blood lipids should strictly limit their intake of fried foods.