Health Benefits of MAANIK Refined Soyabean oil 21 Mar 14
Soybean oil is the edible oil extracted from soybean seeds. It is the most popular and largely used cooking oils in the world according to the US agricultural services data information. Soybean is one of the ancient crops cultivated in Chinese inlands and only a few hundred years ago, was introduced to rest of the world. Today, it is one of the widely cultivated commercial field crops grown in the U.S, Brazil, Argentina, China and India.
Physical characteristics of soybean oil
Dry soybean seeds compose about 18-20% of extractable oil by weight. The seeds are then subject to pressing to obtain oil and the residue soybean meal which is used as animal feed. Crude soybean oil is deep yellow in color and contains impurities such as moisture, lecithin, free-fatty acids, and certain volatile compounds. These impurities are removed through further refininement to obtain acceptable standard oil. Refined oil is clear light yellow liquid, and features neutral odor and taste. Fresh oil has very low free fatty acids (FFA) less than 0.1%. Its specific gravity @ 25 °C is 0.9150–0.9280, Iodine value-75 – 94, and saponification value-184 – 195.
Soybean oil nutrition facts
  • Soybean oil is one of the cheif poly-unsaturated cooking oils in current usage. 100 g oil provides 900 calories.
  • It is one of the cooking oils with high smoke point; 495 °F. The property which can be employed in setting oil temperature while deep frying food items.
  • Soybean oil has a very good lipid profile. It has saturated, monounsaturated and polyunsaturated (SFA: MUFA: PUFA= 16: 24: 58) fats in healthy proportions.
  •   It is one of the stable cooking oils; having a long shelf life. 

Health benefits of soybean oil

  1. Soybean oil is chiefly a poly-unsaturated fats rich vegetable oil. Linoleic acid (omega-6) is the major poly-unsaturated fatty acid found in it. Additionally it is low in saturated fats, and free from cholesterol; making it as one of the healthiest cooking oils. 
  2. Soybean, being a vegetable oil, is a good source of plant sterols, especially β-sitosterol. The FDA has approved the following claim for phytosterols: "Foods containing at least 0.4 gram per serving of plant sterols, eaten twice a day with meals for a daily total intake of at least 0.8 gram, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease." Phyto-sterols competitively inhibit cholesterol absorption in the gut and thereby can reduce blood cholesterol levels by 10% to 15% 
  3. Soybean oil is a moderate source of anti-oxidant vitamin E. 100 g fresh oil has 8.18 mg of α-tocopherol and 64.26 mg of gamma-tocopherol. Vitamin E is a powerful lipid soluble antioxidant, required for maintaining the integrity of cell membrane of mucus membranes and skin by protecting it from harmful oxygen-free radicals. 


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