Deep-Fried Vegetables Can Really Add Nutritional Value
You’ve probably heard that deep-frying is the worst way to cook anything, but research published in Food Chemistry has shown that it can actually add nutritional value to some vegetables.
The secret is in the oil. After cooking several vegetables in different ways, the researchers found that deep-frying and frying in extra virgin olive oil enriched potatoes, tomatoes, eggplant and pumpkin slices with phenolic compounds that have antioxidant properties and have been shown to reduce the risk of certain diseases . Other cooking methods, such as boiling or adding olive oil to the cooking water, do not increase the presence of these compounds.
Of course, this is one study, and we know antioxidants are not a panacea . In addition to these free radical fighters, the fat content has been increased, but it’s good to know that deep-frying does have some health benefits with the right oil.
Phenols and Antioxidant Properties of Mediterranean Vegetables Made from Extra Virgin Olive Oil Using Various Home-Brewing Methods | Food chemistry through popular science