Study suggests deep-frying vegetables may lower the risk of diabetes
Love deep-fried foods but you're trying to eat healthier? Well, according to a recent Spanish study, you can do both at the same time. It might sound too good to be true, but apparently, deep-frying your vegetables actually makes them MORE healthy than if you were to boil them or eat them raw.
The study, published in Food Chemistry, claims that deep-frying vegetables in virgin olive oil has hidden benefits you were most likely blind to. Here's the thing -- when vegetables are deep-fried, phenols and antioxidants already present in the olive oil are then transferred from the oil to the veggies. This boosts the healthy compounds in the veggies themselves. Pretty awesome, right? We think so too!
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The study looked at fat, total phenols and the antioxidant capacity of the vegetables before and after cooking, plus more! Here are a few of the highlights:
- Vegetables prepared with olive oil contained phenols not identified in the raw forms.
- The vegetables were enriched with olive oil phenols transferred from the oil.
- The antioxidant capacity of the vegetables increased more when prepared only in oil.
And the best part is, these antioxidants are highly important in reducing the risk of cancer and type 2 diabetes, The Daily Meal reports. Talk about a win, win!
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