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Most people think that eating a lot of vegetables is good for the body, every time you eat rice there will be a few vegetables on the table, like fried cauliflower, braised eggplant, fried beans … But you did not know that When they are cooked, These veggies absorb a lot of fat and fat, and when eaten, it’s no different from “drinking fat” straight away.
1. Sauteed vegetables
Representative: Sautéed green beans, sauteed cauliflower, sauteed oyster mushrooms, …
When sautéing dried vegetables, it is often necessary to add a large amount of oil, allow the ingredients to mix with the oil, and fry until cooked. To save time, many restaurants will use very hot oil to fry vegetables, so the amount of oil should be large.
For example, a plate of dry fried green beans (60g raw beans), after frying, will absorb about 14g of fat (most of it comes from cooking oil), which is almost half the cooking oil limit. recommended (25 ~ 30g) per day.
2. Stewed vegetables
Representative: Braised aubergine, braised tofu, braised potato with aubergine …
Most stew dishes use oil to fry first, then add water over low heat. Many vegetable dishes such as aubergine, tofu, potatoes, … are easy to absorb in oil, when braised requires a large amount of oil.
For example, a plate of braised potatoes with eggplant (including 60 grams of potatoes, 100 grams of aubergines, 33 grams of green pepper, per serving) has a fat content of 25.3 grams, after eating this vegetable plate. the amount of cooking oil in one day has met the standard. This is why you eat vegetables that are still fat.
3. Roasted vegetables
Representative: Grilled cauliflower, baked potatoes, grilled cabbage …
The method of grilling vegetables is to mix the vegetable ingredients with a lot of oil and then put it on the grill. Also, roasted vegetables are often processed into spicier and super tasty dishes, the calories ingested are really hard to estimate.
4. Fried vegetables
Representative dishes: Fried bean paste, fried lotus root, fried oyster mushrooms, fried potatoes …
There is no question that fried vegetables are the king of fat content. Taking French fries as an example, a large potato has a fat content of 17.8 grams, which is more than half the daily oil limit. Also, if fried food is repeatedly reheated, more carcinogens such as benzopyrene, heterocyclic amines, and acrylamide can be produced.
How to eat low-oil vegetables?
When it comes to cooking, you can use more methods like steaming, boiling, salad … Use non-stick pans, ovens, electric trays and other kitchen equipment to reduce the amount of oil.
For example, substitute steamed eggplant for the braised eggplant and add a little sauce to your liking. Use cauliflower with tomatoes instead of light and refreshing white fat sautéed cauliflower.
In fall and winter, boiling potatoes and green beans helps warm the stomach and is healthier than frying and sautéing.
Of course, the oil is not edible. Fat is also a nutrient that helps provide essential fatty acids and absorb vitamins A, D, E, and K. Healthy adults should consume no more than 25-30 g of cooking oil per day.
Source: QQ
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