1. The fat content in fried foods is greatly increased, and they are all high-energy and high-fat foods, which make a great contribution to obesity. If the same food is fried or fried, how can it not "suck" so much oil?
2. When frying, the heating temperature is very high and the heating time is long, which greatly damages the nutritional components in the ingredients.
When frying or frying, the heating temperature is not so high, or the heating time is not so long, and the damage to the nutrients in the ingredients is relatively small.
3. When frying, especially when frying a pot of oil repeatedly, oil (fatty acid) will undergo a series of chemical reactions such as oxidation, decomposition, cracking and polymerization, which will produce some harmful substances, including carcinogens. Frying or frying is generally not repeated. After frying or frying once, you have to change the oil, so the oil (
fatty acid
) The above reactions are not easy to occur, and little or no harmful substances are produced. Of course, frying meat or other high-protein ingredients in hot pot is also easy to produce carcinogenic heterocyclic amines. The temperature is too high when frying meat, and there are similar problems.
Attention,
if
When frying, only a small amount of ingredients are fried in a pot of oil, just like many families cook fried food, instead of frying it repeatedly, so there are relatively few harmful substances.
In short, the effects of different cooking methods such as frying, frying and frying on health depend on more oil and less oil, heating temperature, heating time and whether the oil is destroyed. Deep-fried food absorbs a lot of fat, and the heating temperature is high and the heating time is long, so the fat is destroyed and harmful substances are produced, so deep-frying is one of the most unhealthy cooking methods.