Good News: Science Says Deep Frying Veggies Is Good For Your Health
Related: 6 Brussels Sprouts Recipes That Will Change Your Life
That is, in extra-virgin olive oil.
Researchers at the University of Granada in Spain compared four different cooking methods--sautéing, deep-frying, boiling in water and boiling in a water/oil mix--to determine the amount of antioxidants that the veggies retained.
The result? The vegetables tested (potato, tomato, eggplant and pumpkin) all showed higher amounts of phenolic compounds (disease fighters) when deep-fried or sautéed in EVOO. Here's why: Those veggies not only absorbed the good-for-you nutrients from the oil but they also held onto their own antioxidants better. (Veggies that were simply boiled actually lost some of their original phenol content.)
Of course, the EVOO-enriched veggies also showed higher caloric and fat content. But everything in moderation, right?
Related:
9 Kinda Brilliant Roasted Vegetable Combinations
The Most Delicious Way to Eat Cauliflower Leaves
Um, Caffeinated Pancakes Are Now a Thing
Also on HuffPost:
-- This feed and its contents are the property of The Huffington Post, and use is subject to our terms. It may be used for personal consumption, but may not be distributed on a website.