Effect of cooking method on oils, etc.

calypsocoin
calypsocoin Posts: 8
in Food and Nutrition
I'm a bit confused about how cooking methods affect nutritional value. For example, today I made a potato dish, which was basically homemade potato chips, where I coated the potato slices in a bit of olive oil and spices and baked them. SInce it's my own recipe, there's no calorie count for it, I just entered the ingredients into MFP so that I could log them. Using these ingredients, I got 21g of fat from the olive oil. I know that baking is supposedly healthier than frying. So is fat in oils lessened when baking? Why can't I just fry them in oil on the stove and get the same (nutritional) results?

Replies

  • brower47
    brower47 Posts: 16,356 Member
    The reason they say baking is 'healthier' than frying is because with frying, you have to use large amounts of oil (more or less depending on the method of frying, pan fried vs deep fried, thus the calorie content goes up as the oil on or in the prepared food increases. The cooking method does not affect the calorie count of the oil, just might lessen the amount you need to use.
  • calypsocoin
    calypsocoin Posts: 8
    That makes sense! I'm sure I did use a lot less than if I had fried it... Thanks! :)

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