Of course, eating fried or deep-fried food isn't exactly healthy - most people know that boiling or baking is way better for a healthy diet.
Meanwhile, sometimes deep-frying is healthier than regular frying.
But how so?
Reduced oil absorption
When food is deep-fried, it is quickly immersed in hot oil, forming a crispy outer layer.
The high heat and quick cooking process create a barrier that seals the food's surface, preventing excessive oil absorption.
On the other hand, in regular frying, food may spend more time in contact with the oil, leading to increased oil absorption and greasiness.
Faster cooking time
Deep-frying typically involves cooking food at higher temperatures and for shorter durations compared to regular frying.
This shorter cooking time helps to preserve the food's nutrients and minimize the formation of harmful compounds that can arise from prolonged exposure to high heat.
Heat transfer
Deep-frying allows for efficient heat transfer to the food due to the direct contact with hot oil.
This rapid heat transfer helps to cook the food quickly and evenly, resulting in a crispy exterior while preserving the moisture inside.
In regular frying, the heat transfer may be less efficient, leading to unevenly cooked food and potential nutrient loss.
