SELECTION OF FATS AND OILS AND THEIR NUTRITIVE VALUE

We have already  read about different foodstuffs like cereals, pulses, vegetables, meat, eggs, etc. To make these foods into a variety of appetising and tasty preparations like vegetable curries, cutlets, pakoras, samosas, mathris, puris, halwas, etc., we need fats and oils. We use fats and oils for cooking and frying, and to give richness and flavour to our food. They are also an important concentrated source of energy and some essential nutrients. A number of fats and oils are available in the market. They are extracted from their natural sources and then refined. Some are more expensive than the others. Here we will discuss the various fats and oils commonly used in different part of our country.

Fats and oils make our food rich in texture and taste. They also give food a good flavour and are a rich source of energy and some important vitamins. Different types of fats and oils like ghee, butter, vanaspati and vegetable oils are commonly used for cooking and frying of food. It is better to use more of oils than fats as the former are protecters from heart diseases and so keep us healthy. We should make a wise choice, avoid excess usage and take proper care of fats and oils during frying and storage to prevent undesirable changes.


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