What can replace vegetable oil for frying?

Who does not like fried potatoes with onions or crispy cakes? Of course, steamed chopsticks can be cooked deliciously, but still nothing compares to juicy fried food, which forms under the influence of high temperatures not only an amazing taste, but also an unsurpassed flavor. It is a pity that frying is the most harmful type of heat treatment of food, and a person who watches over his food cannot afford to taste fragrant fried dishes every day. However, there is a solution! Vegetable oil, which makes for the most part a dish harmful, can be replaced with a less harmful product.

In itself, vegetable oil does not harm a person, on the contrary, it can be useful as part of vegetable salads or sandwiches. However, in the case of frying, it is better to refrain from this product for the following reasons:

• food, which is fried, absorbs a lot of oil and becomes fatty and high in calories, which has a detrimental effect on the figure and on the health of the heart, the digestive tract, the intestines;
• useful substances that are contained in the oil itself, and in meat and vegetables, subjected to frying, are destroyed under the influence of high temperatures;
• most oils are destroyed during frying, resulting in the formation of carcinogens: ketones, peroxides and aldehydes.

To fry in vegetable oil brought the least damage When choosing this product, pay attention to the following criteria.

• Smoke temperature. This indicator indicates the temperature at which fats will begin to break down into harmful substances that can lead to serious health problems, including oncology. The higher the temperature of the smoke, the better. The most preferred oil in this respect will be olive or corn oil.
• The amount of unhealthy fats. Saturated lipids cause the development of cardiovascular diseases and obesity, so you should avoid using these substances whenever possible.
• The index of oxidative capacity. This criterion indicates the duration of heating the oil. This indicator is important when heating ready meals.
• Impurities. Harmful impurities in vegetable oil almost never occurs, but in animal fats, these additional substances are present.
• Manufacturer. It is better to choose products from local manufacturers. Exotic species can cause allergic reactions.

To know which oil is suitable for the preparation of a particular dish, need to get acquainted with the different types of this product.

• Unrefined. Refers to the least harmful species. Not all types are suitable for frying, so you need to carefully study the label.
• Refined. It is an ingredient treated for chemical impurities, however, despite the high point of smoke, it is a rather harmful type, as it contains up to 25% trans fats.
• Deodorized. During production, this type is treated with hot steam, cleaning the oil from color and smell.

This question often arises from housewives who notice a hissing foam during frying. There may be several reasons for this.

• Perhaps the phenomenon is associated with poor-quality processing of the product in production. Most likely, solid impurities remained in it.
• If the oil foams, then it probably is not intended for frying at all.
• Another reason for the appearance of foam can be sediment or bitterness in the composition of the product.

To get at least a little harm from eating a fried product, Try to buy instead of vegetable oil one of the following.

• Coconut. Its smoke point is from 170 to 230 degrees. Contains 92% of healthy fats and only 2% of polyunsaturated, which are harmful. The most preferred option.
• Avocado. May be harmless at temperatures up to 270 degrees. It is suitable not only for use in a pan, but also in a fryer. Contains only 10% of harmful collapsing fats.

• Mustard Able to heat up to 250 degrees. Also one of the good choices for frying, albeit a bit more harmful than the above varieties.
• Olive It has a smoke temperature of up to 215 degrees. It is recommended to choose a product with acidity below 0.8%. The share of harmful polyunsaturated substances is only 10%.
• Peanut. Heats up to 160 degrees. In order not to skip this level, it is better to abandon frying in a deep fryer or on an open fire. During frying in the pan, you also need to avoid maximum incandescence and use a weak fire.
• Rice. With a smoke point of up to 250 degrees, this type allows frying in a pan, deep-fried and open fire. Despite the decent amount of negative fats compared to the previous ones (37%), this variety is not so harmful, since it consists of 19% of saturated fats that are resistant to high heat.
• Sesame. This is not a very useful product, but in the case of frying it is better to choose it for lack of the above varieties. 45% of this type consists of harmful substances, and only 13% - of saturated fat. In general, it has a good smoking temperature - 210 degrees. To save at least a small proportion of positive qualities, it is better to pour it during cooking at the end of cooking. All this concerns light sesame oil, it is recommended to refuse frying in dark oil.

In order not to be mistaken in choosing this product, check out the list of the least preferred frying oils:

• Palm;
• flaxseed;
• rapeseed;
• GHI;
• soy;
• grape seed oil;
• goose fat;
• fat.

For information on which oil is better to fry and what is the point of smoke, see the following video.