Contents:
- Medical Video: Quick and Healthy Snacks | Non Fried Snack Recipes
- What happens when vegetables are fried?
- Vegetables absorb a lot of fat
- Damages the content of vitamins and minerals
- Harmful chemical changes occur
- Fried vegetables are delicious, but not often
- Saute more safe than frying vegetables
Medical Video: Quick and Healthy Snacks | Non Fried Snack Recipes
Nowadays, various fried vegetables are a ubiquitous food menu. From restaurants to street vendors. There are fried cabbage, fried eggplant, fried cauliflower, fried spinach chips, and other vegetables fried like a menu of fried chicken dishes. After being fried by soaking in hot oil or also called deep frying, the taste of vegetables is so much more delicious. So, it's no wonder people become addicted to fried cabbage and other fried vegetables. However, are these fried vegetables still healthy? Or is it dangerous? Check out the reviews here.
What happens when vegetables are fried?
Vegetables absorb a lot of fat
Frying in a way deep frying will make fried foods more absorb oil. Including when frying vegetables, more fat will be absorbed in vegetables that naturally should be low in fat.
Increased fat content from these foods can increase the risk of heart disease, cancer, and hypertension.
Damages the content of vitamins and minerals
Fry vegetables by method deep frying also a lot of damage to the content of vitamins and minerals in vegetables. Vegetables that should contain lots of vitamins and minerals, the levels are reduced due to damage caused after being heated.
For example, vitamin E will disappear when vegetables are fried. Likewise with beta-carotene and vitamin A. The level will decrease considerably.
Harmful chemical changes occur
When oil is used for frying, the temperature is very high. This will cause various changes in chemical structure, both from oil and the content in vegetables.
Not only do some vitamins and minerals break down, high temperatures when frying cause toxins such as amines, acrylamides, and sulfur compounds.
Especially if you use repeated cooking oil or used cooking oil, this can damage the antioxidants of the vegetables you fry.
In addition to the formation of toxic compounds in oil, frying also makes changes to the chemical structure of the oil. Frying makes the fat structure in oil turn into trans fat.
These trans fats will then be absorbed in the vegetables you fry. The more trans fat that enters your body, the more dangerous it is for your health. Trans fat increases levels of bad cholesterol (LDL) and lowers good cholesterol (HDL).
Fried vegetables are delicious, but not often
Vegetables contain vitamins and minerals that are very important for the body. However, when vegetables are made into a menu of fried cabbage, fried eggplant, fried cauliflower, the negative effects are more than the benefits you should get.
Frying can indeed improve the taste, color and texture of vegetables. However, the reduced nutritional content of vegetables and other adverse effects.
Especially if you eat fried vegetables in restaurants or food stalls. Usually the oil used for frying vegetables has been used repeatedly, so the effect is worse for your body.
Saute more safe than frying vegetables
It is difficult to reduce fried cabbage and other fried vegetables because it tastes far more delicious. However, compared to frying, you should simply saute vegetables with enough oil.
Sauteing with oil is still safer than making fried cabbage or crispy fried eggplant. Sauteing is usually done briefly, cooking time is faster than frying with deep frying.
Especially if you saute with olive oil, the fat you get will be much healthier but the vegetables will still be delicious.
Saute vegetables with alias pure olive oil virgin olive oil, according to a study in the journal Food Chemistry in 2015, it can actually enrich natural phenolic substances. Phenol is a type of antioxidant that can help prevent cancer, diabetes, and cell damage.
