Mediterranean cooking uses smaller amounts of saturated fat and higher amounts of unsaturated fat, mostly in the form of olive oil.
地中海料理较少使用饱和脂肪，较多使用不饱和脂肪，大部分是以橄榄油的形式。
Ideally, get your lutein in combination with some form of fat (olive oil works great) for the best absorption.
最理想的是让叶黄素和脂肪类(橄榄油最好)一起摄入，这样吸收的最好。
Canola oil contains more monounsaturated fat than any other oil except olive. It is best for stir-frying because the flavor is bland and it can withstand high heat.
菜籽油含有比除橄榄油之外的其他油脂多的单不饱和脂肪酸。因为它味道较淡且耐高温，所以最好用旺火炒。
It needs a diet that will consist of lots of fruits, vegetables, whole grains, legumes, olive oil, nuts, low-fat dairy products like yogurt and fish that provides the omega-3 fatty acids.
它需要的饮食包括各种水果、蔬菜、五谷杂粮、豆类、橄榄油、坚果、低脂食物如酸奶，还有富含欧米伽3脂肪酸的鱼类。
Considered the finest olive oil, is low in unhealthy saturated fat, but high in monounsaturated fat, which can help lower bad cholesterol.
精炼高级橄榄油，被认为是最好的橄榄油，不健康饱和脂肪含量低，而单一不饱和脂肪含量高，这能降低有害胆固醇。
Follow the Mediterranean diet pattern of mostly plant foods, limiting animal protein to fish and poultry, using olive oil as the principal fat and use wine in moderation.
学习地中海饮食模式，即大部分是种植食物，限制动物蛋白质，只吃鱼和家禽，把橄榄油作为主要的脂肪，和适度饮酒。
Eat your vegetables with a little fat; it helps release their antioxidants. Stick to unsaturated fat - like the kind found in olive oil, nuts, and avocados.
吃蔬菜时搭配一点油脂有利于抗氧化物的释放。要吃一些含不饱和脂肪的食物，如橄榄油、坚果等。
Countermeasures: in the daily diet can absorb right amount of vegetable fat, such as balm, soybean oil, such as olive oil.
对策：在日常饮食中可摄入适量的植物脂肪，如香油、豆油、橄榄油等。
The Mediterranean diet includes vegetables, whole grains, fish, legumes, fruit, and moderate red wine. The main cooking fat is olive oil.
地中海饮食包括蔬菜，全谷类，鱼，豆类，水果，和适度的红酒(即葡萄酒)，并且主要的烹调用油是橄榄油。
The nutritive composition, fat characteristics, preparation technology, quality requirements and the prospects for development of oil olive were emphatically expounded.
本文着重阐述油橄榄的营养成分、脂质特性及橄榄油的制取工艺、质量要求以及开发应用前景。
What's more, lycopene is fat-soluble, meaning your body is better able to absorb and use it when you get it with a bit of fat – such as the olive oil found in most tomato sauces.
另外，番茄红素是一种脂溶性的物质，所以，把它溶于食用油里更有助于人体的吸收。大多数的番茄酱里都含有橄榄油，这样人体可以很好的摄取番茄里的营养。
The fat acids do not have flavour, then we cannot relate ACIDITY with the flavour of the olive oil.
脂肪酸本身没有味道，所以橄榄油的风味与“酸度”并无关联。
Fat has gained some acceptance but it's the monounsaturated variety found in avocados, olive oil, and almonds.
某种程度上，接受了脂肪；但只接受单一饱和脂肪酸，象鳄梨、橄榄油和杏仁都含有该物质。
Fat has gained some acceptance but it's the monounsaturated variety found in avocados, olive oil, and almonds.
某种程度上，接受了脂肪；但只接受单一饱和脂肪酸，象鳄梨、橄榄油和杏仁都含有该物质。
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