Sunflower oil is one of types of products without which cooking of food is inconceivable. Frying, suppression, preparation of salads – not to do without sunflower oil. However before hostesses quite often there is a question: and what sunflower oil qualitative?
When choosing oil first of all pay attention to date of production. The period of storage of quality sunflower oil makes 4 months whatever manufacturers wrote. It isn't necessary to think that a purified oil – the most useful. At refinement practically all vitamins are lost therefore such oil vitamin can't be.
It is better not to take the purified hydrated sunflower oil at all. And there are no vitamins B it, and at a heat it will quickly evaporate so you won't manage to fry plainly.
Not cancerogenic oil – just advertizing gimmick. Initially any oil, though sunflower, though creamy, though olive – not cancerogenic. And carcinogens in it appear after the first frying. So fry a batch of pies, merge oil and – behind following. If on the label it is written that oil is made by an ekstraktation, then beware to eat such sunflower oil. In the Soviet Union, oil thus was allowed to be produced only for production of drying oil and paints. The taste of normal sunflower oil has to be without slightly bitter taste even if the producer calls it "refined aroma". If at the bottom of a small bottle with unrefined oil you found a small deposit – be happy: you got quality sunflower oil. If oil foams in a frying pan, it is good sign too: in oil there are phosphatides and enzymes. It is easy to eliminate foam by means of a salt pinch.