內容目錄
With the continuous improvement of people’s health awareness, ordinary people generally realize that eating more “fried food” is not good for their health, and they call it “junk food”. As a result, major manufacturers have also followed the trend and launched various types of food with “non-fried” as the selling point, which are favored by consumers. Various surveys show that consumers choose “non-fried” products in the majority of the same type of products. Consumers generally believe that “non-fried” foods are healthier and can be eaten with confidence. So is “non-fried food” healthy food?
Why “fried food” is called “junk food”
1 . “Fried food” has high calorie energy and fat content. Excessive intake will lead to obesity, high blood fat, diabetes and other damage to human health.
2. High temperature frying will destroy nutrients in food, such as vitamin A, E, etc. will be destroyed at high temperature.
3. High temperature frying is easy to produce carcinogens, fried food is easy to produce nitrites after high temperature treatment, starch food is easy to produce acrylamide under high temperature cooking, and with the increase of processing temperature The higher the content, the higher the content. Both nitrite and acrylamide are carcinogenic, and long-term intake will cause great harm to the human body.
Can “non-fried” food be improved in technology to avoid the above problems?
We take the most representative potato chips as an example. By comparing the nutritional composition table on the outer packaging of a well-known brand of potato chips, we will find that fried potato chips and non-fried baked potato chips have a higher thermal energy. , The content of protein and sodium is basically the same, the fat content of non-fried potato chips is slightly lower, and the carbohydrate content of non-fried potato chips is higher than that of fried potato chips. It can be seen that both fried potato chips and non-fried baked potato chips have the characteristics of high calorie energy, high fat and high sodium, so non-fried ≠ no oil.
The temperature of baked food in the production process is generally above 200℃, and sometimes the temperature is even higher than the oil temperature, and starch-rich foods are prone to produce acrylamide when the cooking temperature exceeds 120℃ . In addition, through the ingredient list, we found that a large amount of hydrogenated vegetable oil such as shortening containing trans fatty acids should be added during the processing of non-fried baked potato chips, which is extremely calorie and is not easily metabolized by the human body, which is extremely harmful to patients with cardiovascular disease. . Therefore, fried foods are not healthy, and non-fried foods are not necessarily healthy either.
Warm reminder
When consumers buy food daily, they should not only look at whether the food is fried, but also pay attention to the shelf life, ingredient list, and nutritional ingredient list on the food packaging. and other important information. Through the food ingredient list, we can know which raw materials the food is made of. Generally, the higher the ranking in the ingredient list, the higher the content. We should also pay attention to the added pigments, flavors, preservatives and other ingredients, and try to choose Foods that are natural, simple to make and process. In addition to looking at the ingredient list, the nutrient composition table of the food can more intuitively reflect the calorie content and proportion of various nutrients in the food, and try to choose some foods with lower calorie energy and higher content of micronutrients.
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