How can processed food be healthier? Is frying vegetables really unhealthy?

After frying, the nutrients in food are seriously destroyed, which reduces the nutritional value. Many nutrients are not resistant to high temperature, and ordinary cooking method is better, because the highest water temperature is only 100, but the temperature of vegetable oil reaches about 250 after boiling. Fried foods such as vitamin fried chicken chops are all cooked and fried with extremely high temperature oil. At high temperature, the nutritional components of food are rapidly destroyed, vitamin C is almost completely lost, vitamin B2 and nicotinic acid are lost, and essential fatty acids in oils and fats are greatly lost.

The cooking temperature of fried food is usually around 200 degrees. At this temperature, most nutrients are lost, vitamin C is almost lost, vitamin B2 and nicotinic acid are lost by more than half, and the absorption rate of protein is greatly reduced. The essential fat in oil, whether it is fried meat, vegetables or staple food, will absorb a lot of oil, and the calorie of oil is 9 kilocalories per gram. And the reason why I like to eat it is because oily food is often delicious, easy to eat, and high in calories.

Fried food is the most harmful to health, because vegetable oil becomes saturated fat after high temperature, or decomposes and loses its advantage. This is also one of the reasons to advise people not to eat too much fried food. Fried food not only has no nutrition, but also contains a lot of vitamins in the barbecue process, including protein's "Maillard reaction", protein's degeneration, and amino acids are also destroyed. If you eat this kind of food regularly, it will reduce the intake of these nutrients and affect their utilization in the body.

Nowadays, fried dough sticks, egg cakes and fried dumpling are most people's favorite breakfasts. I don't know. After food is fried, it will absorb a lot of fat, with high calories, and it will also produce acrylamide, a carcinogen. Too much fat will hinder the excretion of uric acid. Not only can it not effectively kill pathogenic microorganisms in food, but it is prone to diseases such as intestinal parasites.