How to choose olive oil and tea oil? Our ancestors ate camellia oil thousands of years ago

Issuing time:2021-05-17 18:38

Food is the first priority of the people. Oil is the food that people must eat every day. It has become a common habit to put more oil into it. It tastes better when there is more oil. Fried food is more fragrant than fried food, and fried food is more fragrant than stewed food

The quantity and quality of oil is more related to health《 The scientific research report of China's dietary guidelines (2021) has suggested that excessive intake of edible oils and fats will increase the risk of chronic diseases such as hyperlipidemia, obesity, diabetes and hypertension in the future.

Among many edible oils, olive oil is popular in the market because of its high nutritional value. It is known as "liquid gold" and "Mediterranean manna" in the West.

Camellia oil is one of the oldest woody vegetable oils in China, which is a royal tribute. In Taiwan and Fujian, women must eat camellia oil when they are pregnant, having a baby, and raising a child. Taiwan calls camellia oil "the treasure of childbirth.".

According to the comparative study on Camellia Oil and olive oil conducted by the Institute of nutrition and food safety of Chinese Center for Disease Control and prevention, camellia oil and olive oil have similarities in composition, but camellia oil is actually better than olive oil and other oils in nutritional composition and food therapy.

It can be seen from the comparison chart that the content of unsaturated fatty acids, oleic acid and monounsaturated fatty acids in camellia oil are higher than those in olive oil, and the smoke point is 60 ℃ higher than that in olive oil. Camellia oil is rich in many trace elements needed by human body, as well as specific active substances such as Camellia saponins, tea polyphenols, squalene, etc., which are not found in other edible oils.

Oleic acid is an indispensable nutrient for animals and plants, which is called "safe fatty acid" by the nutrition circle. The International Nutrition Society demonstrates that the nutritional value of edible oil mainly depends on the content of oleic acid. The higher the content of oleic acid, the higher the nutritional value. The oleic acid content of camellia oil is the highest among all edible oils.

According to the FAO FAO standard for healthy edible oil:

1. Saturated fatty acids are less than 10%;

2. The content of monounsaturated fatty acids was more than 75%;

3. The ratio of linolenic acid to linoleic acid in essential fatty acids is less than or equal to 1:4.

Camellia oil just meets this standard.

Other comparison between camellia oil and olive oil

Nutritional ingredients:

The physical and chemical properties of camellia oil are very similar to olive oil, and compared with olive oil, camellia oil is relatively easy to absorb and digest by human body.

Growth mode:

Olive trees, apart from the natural growth of some island countries along the Mediterranean coast, are mostly planted artificially. Fertilization, pesticide and careful management are required. Camellia trees are naturally bred in the mountains that are constantly growing all year round


Due to the supervision of foreign products and the loopholes in policies, olive oil is now mixed in the market, and the phenomenon of shoddy olive oil is common, which makes it difficult for consumers to distinguish. Camellia oil is the national grain and oil security edible oil.

Different taste:

Olive oil tastes heavier. The more native it is, the more bitter it is when it is close to the throat. Camellia oil has only one fragrance. In a variety of food oil will not block the original flavor of food.

Non perishable:

Tea oil is rich in vitamin E and tea polyphenols, which can prevent oil rancidity. This characteristic makes it a superior raw material for oil immersed canned food, and its preservation time is longer than that of other oil immersed foods.

In fact, Camellia oleifera is pressed by Wild Camellia oleifera fruits in high mountains and only distributed in some high mountain areas of a few provinces and cities in southern China. All of these Camellia oleifera trees are in the state of natural wild. The fruits of Camellia oleifera have to undergo a full five seasons of breeding from flowering, pollination to maturity, and fully accept the bath and nourishment of nature. Therefore, they are rich in nutrition, delicious in color and fragrance.

As early as a thousand years ago, our ancestors ate camellia oil, and regarded it as a mountain treasure, known as "longevity oil". In China, camellia oil has a history of more than 2000 years. Compared with olive oil, camellia oil is more suitable for Chinese cooking.

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