If you’re
seeking a better alternative for frying, then it’s time for you to familiarize
yourself with olive oil, extra virgin in particular. Olive oil, as the name may
suggest, is the oil from a pressed olive. Extra virgin olive oil (EVOO) differs
from regular olive oil in that it is the oil is extracted from cold-pressed
olives. There is a distinct color difference between these two, and a slightly
less distinct distribution of fatty acids.
Frying
vegetables in extra virgin olive oil was recently found to increase the amount
of phenolic compounds in vegetables. The frying reduces water and adds oil into
the vegetable. Within the oil are the phenolic compounds, which have an
antioxidant effect. Antioxidants are free radicals worst nightmare, and having
a greater amount of dietary antioxidants is believed to contribute to a
decrease in health risks.
When
vegetables are boiled, water enters the vegetable and nutrients exit. On the
other hand, this research displays how frying in EVOO reduces water in the
vegetable and adds more antioxidants (phenolic compounds).
BEWARE:
frying foods, regardless of oil type increases the energy density of the food –
more calories. However, frying in EVOO is a cooking method that improves the
quality of the raw vegetable, enhances the flavor, and adds phenolic compounds
that serve as antioxidants.
See the full article at: http://www.medicalnewstoday.com/articles/305466.php
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