Olej roślinny (np. rzepakowy)

Description

Vegetable oil, such as canola oil, has a mild, neutral flavor and a clear, straw-yellow color, which means it does not interfere with the aromas of dishes. It is primarily a source of monounsaturated and polyunsaturated fats, also containing alpha-linolenic acid (omega-3) and vitamin E; as a plant-based fat, it is energy-dense, but replacing saturated fats with it supports lipid profiles and heart health. In the kitchen, vegetable oil is versatile — for frying, baking, stewing, as well as a base for sauces, dressings, and marinades; refined versions withstand higher temperatures, while cold-pressed oils are ideal for raw dishes. It should be stored in a sealed container, in a cool and dark place; once opened, it is best to use it within a few months, and cold-pressed oils can be stored in the refrigerator to extend freshness.