Olive oil
Olive oil is mainly composed of monounsaturated fatty acids, rich in vitamin E and polyphenols - antioxidant compounds that help reduce inflammatory reactions in the body. Supplementing olive oil into your diet helps reduce the risk of cardiovascular disease and nourish a healthy gut microbiome.
To optimize function and cost, you should use pure olive oil with the highest polyphenol content for salad dressings or dipping sauces, while lighter refined olive oil lines can be used for regular stir-fried dishes.
Bao butter oil
Directly extracted from fresh avocado flesh, this oil contains a rich source of monounsaturated fats and polyphenols. Not only supporting blood pressure regulation and reducing inflammation of blood vessel walls, the natural antioxidants in avocado also help the oil maintain very high stability when exposed to temperature, minimizing the risk of virulence or free radical production that harms cells.
The avocado oil has a light, easy-to-mix taste, so it is very suitable for many cooking methods from pan-frying, grilling to making marinade.
Rum tree oil
Extracted from rhum seeds, this oil stands out thanks to the combination of monounsaturated fatty acids and a very high content of polyunsaturated fats, especially linoleic acid. Adding rhum oil to the menu helps significantly improve the "bad" cholesterol (LDL) and triglyceride levels.
Notably, this oil also helps reduce fat, stabilize blood pressure and reduce insulin resistance in people with metabolic syndrome. Rum oil is suitable for light stir-frying, baking, or making sauces.
Cabbage seed oil
Cabbage seed oil is one of the vegetable oils with a low saturated fat ratio, and is also a great source of polyunsaturated fats, including omega-3 fatty acids that are beneficial for the cardiovascular system.
Using canola oil instead of unhealthy fats helps reduce LDL cholesterol levels, thereby balancing blood fat levels and minimizing the risk of atherosclerosis.
