另一方面，我们喜欢油炸西兰花——在大豆油中炸这种开花的绿色蔬菜，有时还加上一些辣椒。

On the other hand, we love Fried broccoli — just the flowering green vegetable Fried in soybean oil, sometimes with an added hit of chili.

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但是药物豆油在加热的时候会变质，所以不得不将这种油氢化以使之保持稳定，因此产生了反式脂肪。

But because soybean oil spoiled when heated, producers had to hydrogenate the oil to keep it stable, thus creating trans fats.

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如果在密苏里州北部种植这种植物，大豆油的油酸含量为70% - 80%，如果在密苏里州南部种植这种植物，大豆油的油酸含量为80%。

If you grow the plant in northern Missouri, you typically have 70 percent to 80 percent oleic acid in the soybean's oil. In southern Missouri, the oil is consistently 80 percent oleic acid.

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