Is "non fried" food really oil-free

summary

People's awareness of self-protection is constantly increasing, especially in terms of physical health. They pay special attention to "non genetically modified" food when they buy oil, choose vegetables when they eat vegetables instead of growing them in the greenhouse, and even choose "non fried" food when they buy some snacks. Here we have to say, "non fried" food is really oil-free?

Is "non fried" food really oil-free

First, frying is processed by oil thermal drying process. The characteristics of fried food are higher oil content, lower moisture content and better taste, but the oil of fried food is likely to be used repeatedly. A series of physical and chemical changes will occur when edible oil is used repeatedly or under high temperature for a long time, which will not only reduce the nutritional value of food, but also produce some toxic substances, which accumulate in the body and endanger human health.

Second: "non frying" and "non frying" are also called hot air drying process of spraying edible oil, whose principle is similar to baking (for example, "non frying" instant noodles can be directly dried by hot air, etc.). From the perspective of nutrition, first, the loss of nutrients is smaller, the heat content is much lower, the oil content is less, and the water content is also higher than that of frying. Secondly, the content of acrylamide is much lower. From the safety point of view, the oil used in non fried food is disposable, which is safer than the oil used repeatedly in fried food.

Third: but the "non fried" food is not oil-free, otherwise the fluffy and crisp taste can not be presented, so pure energy food and puffed food will still add some oil.

matters needing attention

Take potato chips as an example, ordinary potato chips are fried, and non fried potato chips need to be coated with some oil before baking, so as to ensure the crispy taste of this kind of food, otherwise it will become dry and hard to swallow. But the temperature of baking is often more than 200 degrees, even higher than the temperature of frying. When the baking temperature exceeds 140 ℃, acrylamide will also be produced. Therefore, fried food is not healthy, and "non fried" food may not be healthy.