Tag: Frying food

According to the National Institutes of Health, frequent consumption of fried foods is associated with a higher risk of all-cause and cardiovascular mortality. This stark reality prompts the question: is frying food healthy or unhealthy? The answer isn't a simple yes or no, but depends heavily on the method, oil, and frequency.

According to a study, boiling vegetables can cause a loss of 50% or more of certain water-soluble vitamins like Vitamin C. Many people question which way of cooking destroys nutrients, but the reality is more nuanced than a single culprit. The type of nutrient, cooking time, temperature, and amount of water used all play crucial roles in determining nutrient retention.

Studies show that deep-fried foods can have up to 75% of their calories derived from fat, a significant increase over other cooking methods. This is a key reason why is frying food in oil unhealthy and linked to various chronic diseases.

According to a study published in *Food Science and Human Wellness*, cooking sweet corn can actually increase its antioxidant levels, but when it comes to the question, is fried sweet corn healthy, the answer becomes more complex due to the addition of fats and calories.

According to one study, up to 75% of a fried food's calories can come from absorbed fat. This fact highlights the significant nutritional changes that occur during the process, so it's important to understand whether and to what extent foods lose nutrients when fried.