Table of contents:
- What happens when vegetables are fried?
- Vegetables absorb a lot of fat
- Damaging the content of vitamins and minerals
- There was a dangerous chemical change
- Fried vegetables are delicious, but don't be too frequent
- It is safer to sauté than frying vegetables
Nowadays, various fried vegetables are menu items everywhere. From restaurants to street vendors. There are fried cabbage, fried eggplant, fried cauliflower, fried spinach chips, and other vegetables that are fried like a side dish of fried chicken. After frying, it is soaked in hot oil or it is also called deep frying, the taste of these vegetables is much more delicious. So, it's no wonder people are addicted to fried cabbage and other fried vegetables. However, are these fried vegetables still healthy? Or is it even 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 food ingredients absorb more oil. Including when frying vegetables, more fat will be absorbed in vegetables which should naturally be low in fat.
Increased levels of fat from these foods can increase the risk of heart disease, cancer, and hypertension.
Damaging the content of vitamins and minerals
Vegetable frying method deep frying also a lot of damage to the vitamin and mineral content in vegetables. Vegetables that should contain a lot of vitamins and minerals, the levels are reduced due to the damage caused after heating.
For example, vitamin E disappears when vegetables are fried. Likewise with beta-carotene and vitamin A. Levels will decrease considerably.
There was a dangerous chemical change
When the oil is used for frying, the temperature is very high. This will cause various changes in the chemical structure, both from oil and content in vegetables.
Not only does some vitamins and minerals breakdown, the high temperature when frying causes the formation of toxins such as amines, acrylamide, and sulfur compounds.
Especially if you use repeated cooking oil, aka used cooking oil, this can damage the antioxidants of the vegetables you fry.
Apart from the formation of toxic compounds in the oil, frying also makes changes to the oil's chemical structure. Frying causes the structure of the fat in the oil to turn into trans fat.
These trans fats will then be absorbed in the vegetables that you fry. The more trans fats that enter your body the more dangerous it is for your health. Trans fats increase levels of bad cholesterol (LDL) and lower good cholesterol (HDL).
Fried vegetables are delicious, but don't be too frequent
Vegetables contain vitamins and minerals which are very important for the body. However, when the vegetables are made into a menu of fried cabbage, fried eggplant, fried cauliflower, the negative effects outweigh the benefits you should get.
Frying can improve the taste, color and texture of vegetables. However, the reduced nutritional content of vegetables and other detrimental effects is greater.
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.
It is safer to sauté than frying vegetables
It is indeed difficult to reduce fried cabbage and other fried vegetables because they taste so much better. However, compared to frying, you should simply sauté the vegetables with enough oil.
Sautéing in oil is still safer than making fried cabbage or crispy fried eggplant. Stir frying is usually done briefly, the cooking time is faster than frying deep frying.
Especially if you sauté with olive oil, the fat you get will be much healthier but the vegetables are still delicious.
Saute vegetables with pure olive oil, aka virgin olive oilAccording to research in the journal Food Chemistry in 2015, it can actually enrich natural phenolic substances. Phenol is a type of antioxidant that can help prevent diabetes, cancer and cell damage.
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