1, healthy eating method of fried food
1. Select good quality oil and control the oil temperature and frying time.
First, you should choose oil with high stability for frying food, and then control the oil temperature. The higher the oil temperature during frying, the more toxic carcinogens will be produced, and the frying temperature should be controlled at 160- 180 degrees Celsius. Shorten frying time. The frying time of food in hot oil is controlled at 2 ~ 3 minutes until the surface is golden.
Step 2 control consumption
Eat fried food in moderation. Don't eat it often, eat a little occasionally to relieve your thirst. Meanwhile, don't eat too much. If one dish in a meal is stir-fried, other dishes should be light and less oily, preferably cold salad, steamed vegetables and stew.
3, nutrition with a healthy diet
Fried food should be eaten with green leafy vegetables. Green leafy vegetables contain a lot of chlorophyll and antioxidants, which can reduce the mutagenicity of carcinogens in fried foods to some extent.
4. Drink yogurt or lemonade after eating fried food.
After eating fried food, everyone should remember to drink yogurt. Yogurt is not only nutritious, but also can eliminate excess fat in fried food. It is the best choice for eating barbecue and fried food. In addition, lemonade can also remove greasy, prevent constipation, resist bacteria and improve immunity.
Bian Xiao reminded:
In our daily diet, we should eat less fried food. These preventive measures are only to reduce the harm caused by fried food as much as possible, and can not completely eliminate the threat of fried food to human health.
2. Eggplant is not fried well
Eggplant contains a lot of potassium, and the risk of cerebral vascular rupture in people with potassium deficiency increases. At the same time, rich potassium can also help maintain the acid-base balance of the human body, avoid body acidity and reduce edema. Eggplant is an ideal health vegetable for patients with hypertension and arteriosclerosis and the majority of middle-aged and elderly people. However, in order to give full play to the advantages of eggplant, we should pay attention to the cooking methods of eggplant besides choosing the varieties of eggplant.
When cooking eggplant, if you fry the cut eggplant, the oil temperature will be very high at this time, generally reaching about 180℃. Such high temperature causes serious loss of flavonoids, and the health care function of eggplant will lose more than half.
There is a "synergistic effect" between vitamin C and flavonoids, because flavonoids can prevent vitamin C from being destroyed by oxidation, and vitamin C can promote the disease prevention effect of flavonoids. However, when making roasted eggplant, I am afraid that vitamin C in hot eggplant will be lost in hot oil. In fact, fried eggplant not only degrades vitamin C, but also causes a great loss of vitamin B 1 and vitamin B2, which greatly reduces the overall nutritional value.
Another problem of cooking eggplant is to turn eggplant into a high-calorie and high-fat food. As we all know, eggplant is very oily during cooking. Eating such dishes often will make people fat, and getting fat will increase the risk of suffering from various chronic diseases.