A group of Spanish scientists claimed that frying vegetables in extra virgin olive oil is a healthy alternative than boiling it. Researchers have said that this cooking method will increase the antioxidant capacity that has the phenolic compound.
According to the Daily Mail, Phenolic compound can help prevent diseases like cancer and diabetes. Sources have also said that this method is similar to the Mediterranean diet.
Studies revealed that the Phenolic compounds are produced by plant sand. These compounds are said to be the protector against pests and insects. It is also the one of the reasons why plants have colors and flavours.
Cristina Samaniego Sánchez, a professor from the University of Granada claimed that the phenolic compounds in vegetables were increased when cooked in oil. "Therefore, we must stress that frying and sautéing conserve and enhance the phenolic composition," Sánchez said.
The study follows cooking 120 grams of vegetables such as potato, eggplant, tomato, and pumpkin via deep fry, boil, and sauté. The foods were observed for their fat content, moisture, and their phenols.
Researchers said that the fat content increases when cooked in oil as well as its phenolic compound. Meanwhile, the phenolic compound in vegetables lessens when boiled, even lower than consuming raw vegetables.
"Therefore, we can confirm that frying is the method that produces the greatest associated increases in the phenolic fraction, which means an improvement in the cooking process although it increases the energy density by means of the absorbed oil," Professor Sánchez said.
Professor Sánchez added that the method of boiling vegetables is only recommended when the water used for boiling will also be consumed. She also warned that frying can increase the calories in food due to the value of oil that was used.
