THE BENEFITS OF VEGETABLE OILS

Oilseeds have become an integral part of our lives. Oil plants are grown as demand for a particular product. In order to successfully grow such a crop, it is necessary to study all the specifics, and features of these plants.

Vegetable oils contain some of the fat-soluble vitamins. Sunflower oil contains physiologically active substances valuable and necessary for human nutrition: phosphatides, fat-soluble vitamins A, D, E, aromatic and flavoring substances, as well as the so-called saturated linoleic acids and the like. Oil cake waste from the fat industry is the best concentrated feed for livestock. The fruits and seeds of oilseeds contain proteins, which include many essential amino acids (lysine, tryptophan, cystine, arginine, etc.). Many of the oil plants are good honey plants. Fats are concentrated sources of energy. They provide somewhere around 80-85% of a person's energy reserves. Fats are a source of nutrients - fat-soluble vitamins, phospholipids, and vitamins. One tablespoon of vegetable oil helps to absorb vitamins A, E. (Andreev, 1982:78). Oilseeds of plants that are cultivated for the production of fatty oils are suitable for food and technical purposes. These are annual and perennial plants of various families, mostly herbaceous: sunflower, soybean, peanut, flax, etc.; tropical trees, for example: palm trees, cocoa tree, wax tree. Fatty oils are also obtained from the seeds of cotton, anise, cumin, almonds, walnuts, cedar pine, pits, peach, apricot, etc. Sunflower seeds contain up to 57% oil , soybeans -16-26%, oil flax 50%, sesame-47-64%,peanuts-42-56%,poppy seeds-45-56%, rapeseed-45-56% (Higgins, Best, Jones.1988: 57-61). Sunflower is the main oil plant in our country. Sunflower is a high-yielding crop suitable for mechanized cultivation and harvesting. The sunflower fruit, the achene, contains more than 55% oil. The shell, like husk, makes up 20-25% of the weight of the seeds. In the process of technological processing, the husk is separated from the kernel, as a result of which the oil content rises to 65-66%.

Keywords: energy reserve, fats, phospholipids, tissue culture, pressing, extraction.

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