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Q: V

Vegetable fats: in most vegetables there are unsaturated fatty acids which are liquid at room temperature. However, there are vegetables from which we obtain some unhealthy saturated fatty acids such as myristic, lauric and palmitic acids. Among these, in particular are coconut oil, palm oil (extracted from palm-oil seeds) and palm oil (extracted from palm-oil pulp) which play a role in the development of atherosclerotic plaques. They produce hypercholesterolemia and promote obesity. Vegetation water : this is the liquid residue from the processing of olives. It is dark in color and with a characteristic smell. Vegetation water, due to its composition, is a source of pollution. Virgin olive oils : oils obtained from the fruit of the olive tree only by mechanical processes or other physical processes, under conditions, which do not cause any alteration of the oil. The olives have not undergone any treatment other than washing, decanting, centrifugation and filtration. Oils obtained with solvents or by re-esterification processes are excluded as are oils mixed with other kinds of oil. Virgin olive oil: this belongs to the category of "virgin olive oils" whose free acidity expressed in oleic acid is at most 2 g per 100 g. Virgin olive oils : oils obtained from the fruit of the olive tree only by mechanical processes or other physical processes, under conditions, which do not cause any alteration of the oil. The olives have not undergone any treatment other than washing, decanting, centrifugation and filtration. Oils obtained with solvents or by re-esterification processes are excluded as are oils mixed with other kinds of oil.

Question

V

Em4n3l3 · Accepted Answer

Vegetable fats: in most vegetables there are unsaturated fatty acids which are liquid at room temperature. However, there are vegetables from which we obtain some unhealthy saturated fatty acids such as myristic, lauric and palmitic acids. Among these, in particular are coconut oil, palm oil (extracted from palm-oil seeds) and palm oil (extracted from palm-oil pulp) which play a role in the development of atherosclerotic plaques. They produce hypercholesterolemia and promote obesity.

Vegetation water: this is the liquid residue from the processing of olives. It is dark in color and with a characteristic smell. Vegetation water, due to its composition, is a source of pollution. Virgin olive oils: oils obtained from the fruit of the olive tree only by mechanical processes or other physical processes, under conditions, which do not cause any alteration of the oil. The olives have not undergone any treatment other than washing, decanting, centrifugation and filtration. Oils obtained with solvents or by re-esterification processes are excluded as are oils mixed with other kinds of oil.

Virgin olive oil: this belongs to the category of "virgin olive oils" whose free acidity expressed in oleic acid is at most 2 g per 100 g.

Virgin olive oils: oils obtained from the fruit of the olive tree only by mechanical processes or other physical processes, under conditions, which do not cause any alteration of the oil. The olives have not undergone any treatment other than washing, decanting, centrifugation and filtration. Oils obtained with solvents or by re-esterification processes are excluded as are oils mixed with other kinds of oil.