What is the difference between cold-pressed mustard oil and normal mustard oil? - #10363
I’ve been researching healthy cooking oils and came across cold-pressed mustard oil vs normal mustard oil. I want to understand how these two differ and which one is healthier. One of the main differences I’ve read about is the extraction process. How does the cold-pressing method preserve nutrients like omega-3 fatty acids and antioxidants compared to the heat-based extraction used for normal mustard oil? Another aspect is flavor and quality. Does cold-pressed mustard oil have a more robust taste, and is it better for traditional recipes or medicinal uses? I’m also curious about their health benefits. Are there specific advantages of using cold-pressed mustard oil, such as reduced inflammation or improved heart health, that normal mustard oil lacks? Lastly, are there any risks or limitations for either type? For example, is erucic acid content different in cold-pressed and normal mustard oil, and does this affect safety? If anyone has switched from normal mustard oil to cold-pressed, I’d love to hear your experience.
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