Fried cabbage is delicious, but it's a danger to health

Eating a portion of fried chicken or pecel catfish is incomplete without fried cabbage. If in the past cabbage was only served in the form of fresh vegetables with lettuce and cucumber, fried cabbage is now a favorite for many people because of its very appetizing taste.

However, this dining companion turns out to have various dangers if consumed too often. What are the dangers?

The dangers of eating too much fried cabbage

Raw cabbage may not be popular because it tastes bad, has a very distinctive smell, and has a tough texture. Frying the cabbage makes it more savory and sweet. The texture is softer, so you don't have to chew it hard.

However, the processing of cabbage by frying it has the following effects:

1. Increase the number of calories

Like other types of vegetables, cabbage is very low in calories. Half a hump of raw cabbage weighing 100 grams only contains 22 calories. This is because about 92 percent of all cabbage weight is water.

Fried cabbage calories are higher because of the extra calories from the oil. When fried, cabbage also absorbs a lot of oil. If a tablespoon of cooking oil provides nearly 45 calories, now imagine eating a lot of fried cabbage at one time.

2. Damaging the nutritional content

Cabbage is very rich in nutrients. One hundred grams of fresh cabbage contains 2.1 grams of protein, 0.5 grams of fat and 3.6 grams of carbohydrates. These vegetables are also rich in fiber, vitamins C, K, and B complex, as well as minerals such as calcium, phosphorus and manganese.

Unfortunately, the process of frying at high temperatures can destroy these nutrients, as reported by a study in the Journal of Agricultural and Food Chemistry. Steaming, boiling, and sautéing are better methods for maintaining the nutrition of vegetables.

3. Increase the risk of heart disease and stroke

Although delicious, fried cabbage is in fact not heart friendly. When heated beyond its smoke point, the oil's chemical structure changes. Repeated processing with the same oil can also turn the oil into trans fat.

Trans fats are bad fats that can increase bad cholesterol and trigger plaque formation in blood vessels. Gradually, plaque can block blood flow, resulting in strokes, heart disease and heart attacks.

4. Increase the risk of cancer

Cabbage has an anticancer compound called sulphoraphane. Sulphoraphane works by inhibiting enzymes histone deacetylase. This enzyme plays a role in the development of various types of cancer, including skin, pancreatic and prostate cancers.

However, the processing of fried cabbage actually causes the formation of compounds acrylamide which are carcinogenic (trigger cancer). Acrylamide is known to play a role in the development of uterine, ovarian, lung, kidney, and esophageal cancers.

Frying the cabbage will indeed improve its taste, but its benefits and nutritional value actually decrease. Eating fried cabbage can even increase the risk of a number of diseases including stroke, heart disease, and various cancers.

Once in a while, you may eat fried vegetables including cabbage as a side dish to your meal. However, remember to limit the amount and don't eat it too often to prevent various risks of disease that can arise.