1. Lard. (1) Fatty acid composition: saturated fatty acid: 42%, monounsaturated fatty acid: 48%, polyunsaturated fatty acid: 10%. (2) Professional analysis: if you eat too much, your cholesterol is easy to increase and lead to cardiovascular disease. However, it can be cooked at high temperature for a long time.

2. Soybean oil (salad oil). (1) Fatty acid composition: saturated fatty acid: 15%, monounsaturated fatty acid: 24%, polyunsaturated fatty acid: 61%. (2) Professional analysis: it is rich in lecithin and carotene, but it is not suitable for high-temperature oil pressing. The smoke point is low (180 ℃) and it is easy to produce oil smoke. Many antioxidants need to be added during refining.

3. Rapeseed oil. (1) Fatty acid composition: saturated fatty acid: 6%, monounsaturated fatty acid: 58%, polyunsaturated fatty acid: 36%. (2) Professional analysis: because it contains high unit unsaturated fatty acid, it can reduce cardiovascular disease, but erucic acid is high, which needs refined deacidification treatment, and its stability is poor.

4. Olive oil. (1) Fatty acid composition: saturated fatty acid: 15%, monounsaturated fatty acid: 73%, polyunsaturated fatty acid: 12%. (2) Professional analysis: it has high stable antioxidant composition and heat resistance, can reduce cholesterol and prevent coronary heart disease.

5. Corn oil. (1) Fatty acid composition: saturated fatty acid 14%, monounsaturated fatty acid 29%, polyunsaturated fatty acid 57%. (2) Professional analysis: it is rich in vitamin E and F, which can reduce cholesterol in blood, improve metabolic function, have anti-oxidation effect, high temperature resistance, smoke point up to 245 ℃, and contains lecithin and tocopherol. It is a higher-grade edible oil.

6. Peanut oil. (1) Fatty acid composition: saturated fatty acid: 21%, monounsaturated fatty acid: 49%, polyunsaturated fatty acid: 30%. (2) Professional analysis: peanut oil has a certain favorite consumer group because of its special flavor. It is a kind of oil with average composition of various fatty acids. The oil quality is stable and suitable for high-temperature frying.

7. Sesame oil. (1) Fatty acid composition: saturated fatty acid 16%, monounsaturated fatty acid 54%, polyunsaturated fatty acid 30%. (2) Professional analysis: since ancient times, sesame oil has been an indispensable blend oil for Chinese cooking. It is different from other oil products in that sesame oil contains more antioxidants beneficial to human health, such as vitamins and unique sesame alcohol. However, sesame oil should not be cooked at high temperature, and the smoke point of sesame oil is low, and it is not suitable for cooking.

8. Walnut oil. (1) Ingredients: unsaturated fatty acid ≥ 92%, linoleic acid Ω - 6 ≥ 56%, linolenic acid Ω - 3 ≥ 14%, rich in natural VA, VD and other nutrients. Acidity ≤ 0.5, light taste without odor, pure raw flavor, especially suitable for baby's delicate stomach. (2) Professional analysis: strengthen brain and intelligence, replenish brain, increase memory, promote brain and nervous system development; Promote retinal development; Promote calcium absorption and help bone development; Protect the intestines and stomach, moisten the intestines and defecate, and moisten the lungs; Prevent and relieve skin eczema; Promote hair growth; Promote growth and balance metabolism. In the international market, walnut oil is known as "Oriental olive oil".