Prince
Board Sponsor
Who doesn’t love crispy fried foods? They’re delicious! But do you think about what oils to use for frying?
While most people enjoy fried foods, most don’t know that the frying process can cause chemical changes in the food and oil. The best options for frying are oils that are immune to high-temperature cooking and have a positive fatty acid profile.
Oils contain various fatty acids, such as saturated, polyunsaturated (PUFA), monounsaturated (MUFA), and trans fatty acids. Consumption of unsaturated fats (MUFA and PUFA) is advised instead of super unhealthy trans and saturated fats.
Oil with higher monounsaturated fatty acid content and low polyunsaturated fatty acid content are considered for frying. Frying turns PUFA into trans fats and other harmful compounds, so less PUFA equals fewer unhealthy compounds.