Vacuum frying technique, is it really healthier?

Frying is one of the best known food processing techniques. Generally, the frying process is done by putting food in a pan filled with hot oil. However, in addition to the commonly used process, it is also known as the vacuum frying technique or vacuum frying which is claimed to be healthier. What is that vacuum frying and is it true that this frying method is healthier?

Differencevacuum fryingwith the usual frying technique

Frying techniques are generally high in calories. When frying is done, the food releases the water in it and absorbs the fat from the oil, so that the number of calories in the food increases.

For example, one potato (equivalent to 100 grams) contains 93 calories and 0 grams of fat. However, after becoming French fries, the calories increase to 319 calories and 17 fat.

Too much oil that is absorbed by food when frying is not good for the human body. This can increase the risk of various diseases, such as heart disease, diabetes, and obesity. Especially if the frying process is done with used cooking oil.

Unlike the usual frying techniques, the vacuum or vacuum frying technique (vacuum frying) is a frying process that is carried out using low pressure, almost matching the vacuum conditions. This technique is done in a closed container and uses a lower temperature than the usual frying technique.

With low temperature and pressure in engineering vacuum frying, The fat that is absorbed from the oil during the frying process is reduced so that the nutrients in the food will be preserved.

This technique can be done with any food. But, at the moment, vacuum frying more often used by the food industry to make fruit or vegetable chips.

Is it true that the frying technique vacuum frying healthier?

Judging from the facts above, frying with vacuum fryingcertainly healthier than ordinary frying. This frying technique results in higher nutritional quality in food and less absorption of oil into food.

Studies conducted by the International Journal of Food Science show that the characteristics of food are carried out by techniquevacuum fryinghas a color, texture, and taste that is more optimal, as well as a relatively low oil content, even though frying at a low temperature. In fact, this journal also mentions technique vacuum fryingcan be used as an alternative to frying for the future.

A healthier way to cook, besides vacuum frying

The cooking technique you use will affect the amount of nutrients in the food. However, not all cooking techniques will affect all foods equally. Therefore, choosing the right cooking method can produce food with a delicious and healthy taste and texture.

Although vacuum fryingclaimed to be healthy, the frying technique that is carried out still absorbs oil which makes food contain higher fat and calories than other cooking processes. Here are some cooking alternatives that are healthier for your body: