Unverified85% confidenceTradeoffTime unknown
橄榄油营养价值越高(特级初榨EVOO)烟点越低越不耐炒，鱼与熊掌不可兼得：想要健康抗氧化就低温用EVOO，想要高温爆炒就用精炼橄榄油或牛油果油
1
Sources
85%
Confidence
Long-term
Relevance
-
First Seen
Sources
Related Entities
Related Claims
Unverified初榨橄榄油营养价值高但烟点低不耐高温，不建议用来爆炒或油炸；若需高温烹饪橄榄油请选'精炼橄榄油(Pure/Pomace)'而非'特级初榨'84% similarUnverified橄榄油营养价值高但烟点低不耐炒，且价格贵——认为它'最健康'就全用它炒菜是误区，中式爆炒实际不适合初榨橄榄油83% similarUnverified橄榄油浸款金枪鱼的脂肪多为单不饱和脂肪酸，比大豆油/葵花油浸更健康，若偏好油浸口感应优先选橄榄油浸配料82% similarUnverified特级初榨橄榄油(EVOO)酸度需≤0.8%，选购认准包装标注的酸度值和'冷萃/Cold Extracted'，避免'橄榄果渣油(Pomace)'——后者用溶剂二次提取，营养大幅流失82% similarUnverified不要用特级初榨橄榄油(EVOO)做长时间高温油炸：超过其烟点(约190℃)会产生醛类等有害物质并破坏营养，油炸应选精炼高油酸油81% similar
Cite This Claim
Stable URI
https://kongchang.com/claim/162560API
curl https://kongchang.com/api/v1/knowledge/claims/162560MCP
get_claim(id=162560)