Is frying with olive oil healthy?

[Rasel Ali (IT)]

Generally speaking, cooking oil with a higher smoke point is more suitable for frying, so that no substantial structural changes will occur during the frying process.

USDA recommends olive oil for deep frying. Extra virgin olive oil has a smoke point of up to 400 F (deep frying occurs at 350-370 F).

Compared with other edible oils, olive oil has a relatively high smoke point and is resistant to high temperatures. It is a safe, healthy and delicious oil for frying.

Olive oil contains 70% to 80% monounsaturated fatty acids, and a tablespoon of olive oil contains 10 grams to 11 grams of monounsaturated fatty acids.

In addition to providing energy for the body, monounsaturated fatty acids can increase HDL cholesterol levels and low HDL cholesterol levels, reducing the risk of cardiovascular and cerebrovascular diseases.

Collected From Multiple Source