Experts told how to fry potatoes and vegetables, so that they become useful.
Almost all the nutritional advice provided that the products can not fry, deep-fried enhances the nutritional value of some vegetables.
The researchers took several kinds of vegetables, cooked them in different ways and compared the results.
It’s all in the oil. For use you need to take olive oil is cold pressed. It can brown and sauté the vegetables and then potatoes (Yes, potatoes), tomatoes, eggplant, and pumpkin saturated with phenolic compounds, which have properties of antioxidants. And they, in turn, reduce the risk of many diseases.
Other ways of cooking vegetables, such as cooking (including olive oil in the broth), the amount of phenolic compounds did not increase. Of course, we understand that antioxidants are not a panacea, although they fight free radicals. And from large amounts of fat can not hide. But still, sometimes nice to eat fried potatoes, knowing that this happens and use
