Stir-fried vegetables can be a healthy snack, but several factors influence this

Stir-fried vegetables can be a healthy snack, but several factors influence this

It’s not so categorical, say scientists from Mexico and Spain.

Several liters of boiling oil, into which time after time they drop straw-cut potatoes, chicken wings, nuggets and so on. The deep fryer can be called the real face of fast food. But is it possible to find the other side of this coin? Can deep-fried food bring any benefits to the body? Scientists believe yes.

family nutritionist

Cooking method has a significant impact on the quality of vegetables.

The cooking method makes a difference, and there is a preferred technology for each particular vegetable. For example, sous vide (“vacuum cooking” – a cooking method in which meat or vegetables are placed in a plastic bag with the air pumped out and slowly cooked at a precisely controlled temperature) destroys up to 50% of the antioxidants in garlic. Corn, meanwhile, shows no such loss. But it should not be cooked in the microwave – this method destroys up to 30% of all vitamins, but carrots, celery and green beans microwave “love”. And boiling destroys up to 64% of the carotene in the same carrots. Water is not a cook’s best friend when it comes to cooking vegetables.

What good is deep frying?

As it turns out, there is such a thing! The authors of a study published in the journal Food Chemistry came to this conclusion. It’s just important to know what to fry and how to fry it. It turns out that if you use cold-pressed olive oil when frying, tomatoes, potatoes, pumpkin and eggplant acquire antioxidant properties. This is because the frying process saturates the vegetables with phenolic compounds.