Are Fried Vegetables healthy?
Are fried Vegetables healthy: After being fried by soaking in hot oil or also called deep frying, the taste of these vegetables becomes much more delicious. Therefore, it is not surprising that people love fried cabbage and other types of fried vegetables. However, are fried vegetables healthy?
What happens when vegetables are fried?
Nowadays, various fried vegetables are on the food menu everywhere. From restaurants to street vendors. There are fried cabbage, fried eggplant, fried cauliflower, fried spinach chips, and other types that are fried like a side dish.
However, those of you who may now like this food need to pay attention to the health side. Here are some explanations about fried vegetables.
1. Vegetables absorb a lot of fat
Deep frying will make the food ingredients absorb more oil. This includes when frying vegetables, more fat will be absorbed in vegetables which naturally should be low in fat.
Increased levels of fat from these foods can increase the risk of heart disease , cancer, and hypertension.
2. Damaging the content of vitamins and minerals
Deep frying also destroys the vitamin and mineral content in foodstuffs. Vegetables that should contain vitamins and minerals, the levels are reduced due to the damage caused after being heated.
For example, vitamin E is lost when vegetables are fried. Likewise with beta-carotene and vitamin A. Levels will decrease considerably.
3. There is a dangerous chemical change
When used for frying too long and continuously, the temperature of the oil will be very high . This will cause various changes in the chemical structure, both from the oil and the content in vegetables.
Especially if you use cooking oil repeatedly, aka used cooking oil, this can damage the antioxidants in the vegetables you fry.
In addition to the formation of toxic compounds in the oil, frying also makes changes to the chemical structure of the oil. Frying makes the structure of the fat in the oil turn into trans fat .
These trans fats will then be absorbed in the vegetables you fry. The more trans fats that enter your body, the more dangerous it is for your health.
Trans fats increase bad cholesterol (LDL) and lower good cholesterol (HDL).
Fried vegetables are delicious, but don’t eat them too often
Vegetables contain vitamins and minerals that are very important for the body. However, when made into a menu of fried cabbage, fried eggplant, fried cauliflower, the negative effects outweigh the benefits you should get.
Frying can indeed improve the taste, color, and texture of food ingredients. However, the reduced nutritional content of vegetables and other detrimental effects are more.
Especially if you eat this food in a restaurant or food stall. Usually the oil used to fry vegetables has been used many times, so the effect is worse for your body.
It’s safer to saute than fry
It is difficult to reduce this food because it tastes delicious. However, compared to frying, it’s better to just stir-fry vegetables with enough oil.
Sautéing with oil is still safer than making fried cabbage or crispy fried eggplant. Sauteing is usually done briefly, the cooking time is faster than deep frying .
Moreover, if you saute with olive oil, the fat obtained will be much healthier but the vegetables are still delicious.
Sauteed vegetables with virgin olive oil aka virgin olive oil , according to research in the journal Food Chemistry , can actually enrich natural phenolic substances. Phenol is a type of antioxidant that can help prevent diabetes , cancer, and cell damage.