Unverified86% confidenceCautionTime unknown
不建议将特级初榨橄榄油用于日常高温油炸，既浪费其多酚等热敏营养物质，又因烟点偏低易产生油烟和有害物
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86%
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Long-term
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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'89% 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84% similarUnverified初榨橄榄油风味好、抗氧化物丰富但烟点低不耐炒，用来炒菜既浪费营养又产生油烟，得不偿失84% 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83% similarUnverified不建议购买标注'纯橄榄油Pure Olive Oil'或'橄榄果渣油Pomace'却当作特级初榨来生食的产品，前者是精炼油混合少量初榨油、后者是果渣溶剂萃取，营养和风味远低于特级初榨83% similar
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