Edible Vegetable Oils for Our Health and Happiness

Globally oils have a lot of importance in commerce and human nutrition. Oils and fats are energy dense components and need to be consumed at around 20% of energy needs. They are the sources of essential fatty acids. Indiscriminate and improper consumption of edible oils cause problems related to cholesterol, obesity and cardiac problems. Oils are basically esters of glycerol and fatty acids. In view of the variety of fatty acids involved, namely, saturated/unsaturated fatty acids and short/long chain fatty acids involved, the quality and utility of oils/fats vary with respect to frying/nutritional qualities. Oils rich in short chain fatty acids like Ghee and coconut oil are easily digestible and furnish energy quickly. Oils rich in poly unsaturated fatty acids like safflower oil are nutritionally the best and heart friendly. Those rich in saturated fatty acids like palm oil are highly stable and withstand repeated fat frying. Monounsaturated fatty acid rich oils like groundnut and olive oils are intermediate with respect to cooking as well as nutritional qualities and are considered heart friendly oils. Thus there is a need to understand the oils with respect to all these quality aspects before their consumption. This book deals with various aspects of different oils and their quality. Individually the quality of 27 oils are presented and discussed in detail. The consumer can select oils based on availability, cost or nutritional or health needs. The author has dispassionately attempted to present the quality of edible vegetable oils. I am sure the information furnished in the book will satisfy the requirements of consumers.