Soybean oil contains a record amount of vitamin E (tocopherol): 100 g of oil contains as much as 114 mg. The same amount of sunflower oil contains 67 mg of tocopherol, while olive oil contains only 13 mg. Tocopherol helps to combat stress and prevent cardiovascular diseases. Regular use of soybean oil reduces cholesterol levels in the blood, improves metabolism and strengthens the immune system. In terms of the amount of trace elements contained in the oil (there are more than 30), soybean oil is a leader among vegetable oils and contains essential fatty acids, among which linoleic acid, which inhibits the development of cancer cells, holds a special place.
Soybean oil restores the skin’s protective and moisture properties and slows its ageing. Many women use soybean oil to make rejuvenating face masks. Soybean oil has high biological activity and is absorbed by the body up to 98%. Refined soybean oil is very similar in composition to sunflower oil. In cooking, it is suitable for frying meat, seasoning fresh salads and preparing sauces and mayonnaise. The recommended daily intake of soybean oil is 1–2 tablespoons (about 20 g, which provides about 190–200 calories).
