By: Payal
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Crispy deep-fried vegetables are tasty, but many lose their essential nutrients in hot oil. Some vegetables become unhealthy when deep fried. Let us look at them.
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Deep frying vegetables adds calories and fat, raising the risk of weight gain and other health problems. It also strips away nutrients that make vegetables healthy in the first place.
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High frying temperatures break down vitamins, minerals and antioxidants. This reduces the nutritional value of vegetables, turning them into calorie-heavy snacks.
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Brinjal is naturally low in calories. But once fried, it absorbs excess oil and becomes greasy, unhealthy and high in calories, making it lose its original benefits.
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Cauliflower is full of antioxidants and vitamins. Deep frying destroys these nutrients, turning it from a healthy vegetable into a heavy, less beneficial snack.
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Okra is a favourite for many, but deep frying causes loss of fibre. Instead, it soaks in too much oil, making it far less healthy than steamed or lightly sautéed okra.
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Spinach is rich in iron, folate, and vitamin C. But when dropped in hot oil, it wilts instantly and loses most of these vital nutrients.
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Carrots are rich in beta-carotene, an essential nutrient for eye health. Deep frying breaks down this compound. Eating carrots raw, boiled or lightly cooked is healthier.
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Broccoli has fibre and antioxidants, but deep frying strips both away. Instead, steam or lightly sauté it to retain its nutrients and include it in salads.
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