Although Delicious, Fried Vegetables Are Still Healthy Are You Not?

Nowadays, various fried vegetables are a ubiquitous food menu. From restaurants to street vendors. There are fried cabbage, fried eggplant, fried cauliflower, fried spinach chips, and other vegetables fried like a menu of fried chicken dishes. After being fried with soaked in hot oil or also called deep frying, the taste of vegetables is so much more delicious. So, it's no wonder people become addicted to fried cabbage and other fried vegetables. However, are these fried vegetables still healthy? Or is it dangerous? Check out the reviews here.

What happens when vegetables are fried?

Vegetables absorb a lot of fat

Frying with deep frying will make fried foods absorb more oil. Including when frying vegetables, more fat will be absorbed in vegetables that naturally should be low in fat.

Increased fat levels from these foods can increase the risk of heart disease, cancer, and hypertension.

Damages the content of vitamins and minerals

Frying vegetables with the deep frying method also damages the vitamins and minerals in vegetables. Vegetables that should contain lots of vitamins and minerals, the levels are reduced due to damage caused after being heated.

For example, vitamin E will disappear when vegetables are fried. Likewise with beta-carotene and vitamin A. The level will decrease considerably.

Harmful chemical changes occur

When oil is used for frying, the temperature is very high. This will cause various changes in chemical structure, both from oil and the content in vegetables.

Not only do some vitamins and minerals break down, high temperatures when frying cause toxins such as amines, acrylamides, and sulfur compounds.

Especially if you use repeated cooking oil or used cooking oil, this can damage the antioxidants of the vegetables you fry.

In addition to the formation of toxic compounds in oil, frying also makes changes to the chemical structure of the oil. Frying makes the fat structure in oil turn into trans fat.

These trans fats will then be absorbed in the vegetables you fry. The more trans fat that enters your body, the more dangerous it is for your health. Trans fat increases levels of bad cholesterol (LDL) and lowers good cholesterol (HDL).

Fried vegetables are delicious, but not often

Vegetables contain vitamins and minerals that are very important for the body. You should get the fried cabbage, fried eggplant, fried cauliflower.

Frying can indeed improve the taste, color and texture of vegetables. However, the reduced nutritional content of vegetables and other adverse effects.

Especially if you eat 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.

Saute is more safe than frying vegetables

It is difficult to reduce fried cabbage and other fried vegetables because it tastes far more delicious. However, compared to fried, you should simply stir-fry vegetables with enough oil.

Sauteing with oil is still safer than making fried cabbage or fried krispi eggplant. Sauteing is usually done briefly, the cooking time is faster than frying with deep frying.

Especially if sautéing with olive oil, the fat you get will be much healthier but the vegetables will still be delicious.

Saute vegetables with pure olive oil aka virgin olive oil, according to a study in the journal Food Chemistry in 2015, it can actually enrich natural phenolic substances. Phenol is a type of antioxidant that can help prevent cancer, diabetes, and cell damage.