Could Fried Vegetables Be Secretly Hiding Bountiful Amounts Of Antioxidants?

In terms of staying and eating healthy, one of the major foods that nutritionists tend to tell us to avoid is deep fried food. Fried chicken, French fries, and all those other goodies are definite no-no’s when it comes to eating healthy. Fried foods have been linked to all sorts of health problems, so when we came across a recent study published by Popular Science, we were easily taken aback. It seems that researchers decided to put fried foods to the test by comparing the nutritional values between boiled, deep-fried, or sautéed vegetables in Extra Virgin Olive Oil.

The results that the researchers noted were actually quite perplexing. As Extra Virgin Olive Oil is a source of healthy monounsaturated fats that help lower cholesterol levels, it seems that open deep-frying, the vegetables became soaked in an antioxidant known as phenols. While being cooked in the Extra Virgin Olive Oil, the vegetables began to absorb the antioxidants found in the oil. So does that mean that deep-frying our food is a great way to get some easy antioxidants?

According to Libby Mills, RD, “Heating olive oil to [frying] temperature can compromise olive oil’s color pigments that have antioxidant and anti-inflammatory health benefits. Anywhere from 5 to 15% of the phytonutrients in olive oil can be lost with heating, even when below the smoke point. Slightly enhancing the phenol content in the vegetables is a trade-off of some of the natural health benefits of olive oil itself.”

So while fried foods may still not be healthy to engorge on, it was still a nice effort by the researchers.

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