Hello,
I am currently using Manka rapeseed oil in the kitchen, which is labeled as cold-pressed, gently refined, and suitable for use in both hot and cold cooking. Could it be said that this is a kind of universal form of oil, suitable for use in both cold and hot dishes without making a mistake? However, I understand that this oil might not be suitable for frying?
Thank you for your response :)
Rapeseed oil is a reasonable (= universal) choice in terms of the ratio of represented fatty acids. It contains a low proportion of saturated fats, does not display an unnecessary excess of omega-6, and thanks to its high smoke point, it can also be used for higher temperatures. Like any other fat, it has its limitations; caution is needed during frying to avoid overheating it.
Themes: Frying Rapeseed oil
Questions answered by
Mgr. Martin Jelinek
Lecturer and author of the educational system
Nutrition educator, lecturer, and author of the educational system and the ZOF learning application.
Mgr. Martin Jelínek has been systematically involved in nutrition education since 1999. He is the founder of ATAC, the educational company behind NutriCourses, and the author of an educational system focused on nutrition, healthy lifestyle, and the practical application of nutrition knowledge.
He graduated from the Faculty of Science at Masaryk University in Brno. Throughout his professional career, he has combined nutrition, education, and the practical application of acquired knowledge. His educational system also includes the ZOF (Zone of Optimal Functioning) learning application, where students turn theory into practical work with meal plans.
In 2007, he launched the first intake of a six-month course focused on the education of nutrition advisors. Over time, this course became the foundation for the further development of the educational system and a range of specialised courses.