Properties: Plant Fats and Oils
Plant oils, provided they are of high quality, are a healthy essential source of valuable nutrients. An incredible 190 million liters of edible oils are consumed in Germany per year. The majority falls on olive oil.
Plant oils and fats are extremely calorie-dense foods that typically contain between 800 and 900 calories per 100 grams of product. From a macronutritional perspective, they consist of 95 to 100 percent fat. These are further divided into saturated, unsaturated, and polyunsaturated fatty acids. On average, plant fats and oils contain about 10 to 15 grams of saturated fatty acids, approximately 30 to 35 grams of monounsaturated fatty acids, as well as around 40 to 50 grams of polyunsaturated fatty acids. Additionally, they may still contain small amounts of iron. Other micro- and macronutrients are typically not contained in plant fats or oils, or are added manually if at all.
Origin: Plant Fats and Oils
Plant oils and fats have been a constant component of human nutrition for several thousand years. The use of flaxseed oil, poppy seed oil, as well as almond oil and sesame seeds dates back to the early Bronze Age. Plant oils were probably first used within Asian and Oriental cultures. Around 2000 BC, with the spread of the olive tree in the Mediterranean region, plant oils and fats gradually also spread throughout today's Europe. From Greece, the olive tree was then spread, for example, to Italy. The Romans established plant fats and oils even in the more northern regions of Europe. As one of the first cultures, the Chinese used vegetable fat for frying around 1000 AD instead of animal fat. Around the mid-19th century – as part of the colonization of further parts of Africa – various plant oils such as palm kernel oil or coconut oil also found their way into German-speaking regions. Today, plant oils and fats are produced or cultivated almost everywhere in the world. They are no longer just a seasonal product but are now available year-round in retail stores. These can be purchased either in liquid or solid form.
Uses: Plant Fats and Oils
Plant-based fats and oils have always been an important food item on the human menu. These are primarily used for cooking, frying, baking, and deep-frying. Furthermore, they are also used in the preparation of raw dishes such as salads. In addition, plant-based fats and oils serve as a base for preparing sauces, marinades, and pickled vegetable products. Plant oils can and should ideally be consumed raw when it comes to cold-pressed oils like olive oil. Otherwise, these are nearly universally applicable and suitable for heating and thus also for the preparation of meat, fish, or vegetable dishes. Lastly, the use of plant-based fats and oils in homemade smoothies is also widespread.
Storage: Plant Fats and Oils
Due to the fact that plant fats and oils become rancid faster, preservatives must be used for shelf life when they are used in cosmetic articles. For plant fats and oils contained in foods, proper storage should be observed: dark and cool.
Health: Plant Fats and Oils
One of the main reasons in favor of plant oils is that they are carriers of fat-soluble vitamins, thus absorbing these excellently. Oils with the quality class Native and Extra virgin are of the highest quality grade as they are untreated.
Nutrition: Plant Fats and Oils
In contrast to this, there are refined Öls. These do not necessarily have to be bad, as they can usually be used as heat-stable oils for frying. However, one should definitely not use top-quality oils for this purpose; not only for price reasons, but because these are not heat stable and unhealthy trans fats can form during the process.
Plant-based fats and Öls are vital foods that exhibit a variety of positive properties on the human organism. Among other things, the consumption of plant-based fats and oils allows for targeted intake of various fats such as Vitamin A, D, and E. At the same time, the consumption of plant-based fats and oils and thus the simultaneous intake of unsaturated fatty acids also has a positive effect on the body's cholesterol levels as well as on individual blood lipid values. The regular consumption of plant-based fats and oils can therefore counteract potential cardiovascular diseases and have life-extending effects on the consumer.
Plant Fats Are Essential
Plant fats and oils are not only essential but also healthy, as they contain vital unsaturated fatty acids. Animal fats, on the other hand, contain a large amount of saturated fatty acids and cholesterol, which can lead to heart and vascular diseases. While the body can build up saturated fatty acids itself, it lacks unsaturated fatty acids; therefore, these must be added additionally to the body. Plant fats and oils are important energy suppliers for the body because fat provides energy and acts as a cold protection and also as an energy reserve. Plant fats and oils differ in that plant fats are solid and plant oils are liquid.
Many plants contain fats and oils in their seeds, occasionally they can also be found in the fruit flesh. Plant fats and oils are easier to digest for the body than animal fats; however, plant fats and oils become rancid faster. Due to the fact that plant fats and oils become rancid quickly, preservatives must also be used for durability when used in cosmetic products. For plant fats and oils contained in food, proper storage should be observed: dark and cool.
Saturated and Unsaturated Fatty Acids
The proportion of polyunsaturated fatty acids is very high in plant fats and oils; these fatty acids are urgently needed for the human brain, nervous system, and also metabolism because the body cannot produce these important fatty acids on its own. Therefore, they must be supplied through food. Examples of plant fats and oils include olive oil, coconut fat, peanut oil, corn germ oil, rapeseed oil, sesame oil, sunflower oil, grape seed oil, wheat germ oil, etc. Some foods can contain both plant fats and oils as well as additional animal fats: margarine. Plant fats and oils should also be included in the diet to absorb vitamins because without fat from food, some vitamins cannot be absorbed by the body: vitamin A, D, and E.
Plant fats and oils are not only essential but also healthy, as they contain unsaturated fatty acids. Animal fats, on the other hand, contain a large amount of saturated fatty acids and cholesterol, which can lead to heart and vascular diseases. While the body can build up saturated fatty acids itself, it lacks unsaturated fatty acids; therefore, these must be added additionally to the body. Plant fats and oils provide energy and act as cold protection. Plant fats are solid and plant oils liquid.
Many plants contain fats and oils in their seeds but also in the fruit flesh. Plant fats and oils are easier to digest for the body than animal fats; however, plant fats and oils become rancid faster.
The food item plant oil or plant fat describes an oil obtained from oil plants, which consists of esters of glycerin. The largest proportions within plant oils are fatty acids, linoleic acid, and alpha-linolenic acid. In contrast to animal fats, no cholesterol is contained in plant fats or oils. Plant fats are liquid at room temperature (around 20 degrees Celsius). For humans, plant oils as well as fats have always been an essential food that supplies the organism with vital nutrients. About 200 million tons of plant oils are produced worldwide per year. The following representatives account for the highest shares in production volume:
- Palm oil
- Soybean oil
- Rapeseed oil
- Sunflower oil
- Peanut oil
- Olive oil
- Coconut oil
- Sesame oil
- Flaxseed oil
- Thistle oil
The plant oils suitable for consumption are also called cooking oils. They serve either as an ingredient in the preparation of various dishes or as baking and frying fat and can be used raw, cooked, fried, or for deep-frying accordingly. To better preserve plant oils, which become easily perishable under direct sunlight, these are usually preserved in glass containers. These should then be stored cool, dry, and darkened. In addition to the plant oils, there is also a wide variety of solid plant fats available in retail stores. Among them, for example, the following representatives:
- Coconut fat
- Palm fat
- Palm kernel fat
- Cocoa butter
The mentioned plant fats enter retail in solid form and also serve as an ingredient for the preparation of dishes and can be eaten raw, cooked, steamed, fried, or baked. Taste-wise compared to animal fats, plant fats or oils have a relatively low inherent flavor. At the same time, using plant oils or fats gives a dish a rather full-bodied taste and accordingly enhances the inherent flavor of the dish.