Soybean oil
Soybean oil contains monounsaturated fatty acids of about 24%, polyunsaturated fatty acids high, about 56%, a relatively high vitamin E content. It is unstable at high temperatures, is not suitable for high temperature frying, and therefore are often processed into salad oil and the like.
Peanut oil
Peanut oil fatty acid composition is more reasonable, containing more than 40% of monounsaturated fatty acids and 36% unsaturated fatty acids, rich in vitamin E. Its thermal stability is better than soybean oil, used for everyday cooking, but not suitable for frying. Easily contaminated peanut aflatoxin, produced strong carcinogen aflatoxin, so be sure to select the best quality peanut oil.
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