How much oil can a catty of soybeans squeeze out?

Soybean can produce about 4 liang of oil.

Soybean oil is mainly linoleic acid, containing a small amount of α -linolenic acid and a very small amount of saturated fatty acids. Linoleic acid has a limited effect on reducing the risk of heart disease, but α -linolenic acid is more beneficial.

Clinical nutrition experiments have confirmed that besides high cholesterol, the other two risk factors of coronary heart disease are hypertension and vascular embolism, and linolenic acid can just reduce these two factors. Soybean oil is rich in vitamin E, and its yellowish color comes from a small amount of carotene.

Suggestions for eating oil:

Soybean oil is best used for low-temperature cooking, such as making noodles, making soup and stewing stuffing. And it is not suitable for frying food at high temperature for a long time. Fatty acids such as corn oil, sunflower oil and wheat germ oil are similar to soybean oil.

If you usually eat a lot of bean products, soybean oil has been ingested from bean products, and polyunsaturated fatty acids are ingested enough, there is no need to cook with soybean oil, sunflower oil and corn oil every day. Olive oil, tea seed oil, peanut oil, rice bran oil and other oils containing more monounsaturated fatty acids can be used for cooking.

The above contents refer to:

People's Daily Online-China People's Guide to Healthy Consumption of Soybean Oil