Soyabean oil is amongst the widely used cooking oils in the world. It is one of the affordable and readily available oils that are greatly supported be the American Agricultural Department. Soyabean oil is one of the chief poly- unsaturated cooking oils in current usage. It is one o the cooking oils with high smoke point; 495°F, similar to peanut oil, the property which can be employed in getting oil temperature while deep frying food items. It has saturated, monounsaturated and polyunsaturated (SFA: MUFA: PUFA, 16: 24: 58) fats in healthy proportions. It is one of the stable cooking oils; having high shelf life. Soybean oil works to lower cholesterol levels by decreasing cholesterol absorption in the gut.
- Soybean oil contains no cholesterol, which makes it a perfect choice for individuals with heart disease or high cholesterol
- The fats in soybean oil are polyunsaturated which have shown to help reduce total cholesterol, lower LDL or bad cholesterol levels and increase HDL or good cholesterol levels
- Soybean oil has omega-3 fatty acids, which have shown to reduce the risk of cardiovascular disease, slow the growth of atherosclerotic plaque, slow the risk of arrhythmias or abnormal heartbeats and decrease triglyceride levels
- Soybeans naturally contain antioxidants, which remain in the oil even after it is pressed. These antioxidants help prevent the damage caused by free radicals, which may help prevent certain cancers.
- Plant sterols, chemicals derived from soybean oil, are used to lower total cholesterol and “bad” low-density lipoprotein (LDL) cholesterol. Soybean oil also helps in osteoarthritis.