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Oils for health - olive, peanut, soy, sunflower and corn
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As bean oil is poor in thermal stability, it is not a good choice for deep-fried foods. The rich polyunsaturated fatty acids mean it can go bad easily. Check the production and use-by date, don't store it for long and throw it out if it smells rancid.

Peanut oil

Peanut oil with a light yellow color and peanut flavor is very popular in northern China. It is rich in oleic acid, lecithin, vitamins A, D, E and K, and polyphenols. With regular use it can help lower cholesterol, prevent hardening of the arteries and related diseases.

Peanut oil is better in thermal stability than bean oil, yet it still isn't good for deep-frying. Peanut oil can be easily polluted by aspergillus flavus, a fungus that can cause illness. Buy only top-grade peanut oil, use it up quickly.

Corn oil

Unsaturated fatty acids in golden corn oil represent more than 80 percent of the corn oil fat - but remember the other 20 percent. It's a healthy choice for older people as well as those with high blood pressure and hardening of the arteries. The vitamin E content and some oxidation-fighters mean it can help the skin look younger.

Corn oil is very easy to digest and absorb. It can be used for deep-frying, boiling, pan-frying, stir-frying and dressing.

Sunflower oil

Sunflower seed oil is also rich in unsaturated fat - 85 percent of the total fat. It's good for pregnant women as it contains two essential fatty acids - linoleic acid and alpha-linolenic acid. Linoleic acid can help decrease cholesterol while alpha-linolenic acid can be transformed into DHA and promote fetal brain growth.

It's rich in vitamins E and A that can help delay the signs of aging, decrease cholesterol, soften arteries and improve eyesight. Like soybean oil, it is rich in polyunsaturated fatty acids, so don't use it to deep-fry or store it for very long.

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