Deep-fry useful: a new perspective on junk food

Fried is not to! It is an axiom of healthy eating. And all Deep fried, crispy, - and at an absolute evil. But recent studies have shown that some of the products, on the contrary, becomes more useful from this method of cooking.

Almost all nutritional advice indicates that the products can not fry, but the results researchPublished in the journal Food Chemistry, suggest that deep-fried increases the nutritional value of some vegetables.

The researchers took several kinds of vegetables, cooked them in different ways, and compared the results.

It's all about the oil. To use is necessary to take extra virgin olive oil. In it possible to brown and fry vegetables, potatoes, and then (yes, potatoes), tomatoes, eggplant and squash saturated phenolic compounds which have properties antioxidants. And they, in turn, reduce the risk of many diseases.

Other methods of preparation of vegetable such as pulping (including virgin olive oil in the broth), the amount of phenolic compounds is not increased.

Of course, we know that antioxidants - not a panacea, though they