We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
ACCEPT Reject
Already have an account? Sign in.

 Remember Me | Forgot Your Password?
Home Manage Alerts Archive Archive About Us Register Now   Not a User? Join now

How Lean Fish Is Fried Makes A Difference In Nutrient Intake

February 16, 2010: 10:22 AM EST
Pan frying lean fish like cod with sunflower oil may be more beneficial than using olive oil because it leads to a higher consumption of healthy omega-3 fatty acids, according to new research. Scientists in Spain pan-fried cod and salmon, a fatty fish, using olive oil and sunflower oil. Frying both types of fish in olive oil boosted the fat absorption rate more than frying in sunflower oil. The fat content of the cod increased significantly with both oils, but the salmon was hardly affected by pan-frying. Lastly, no matter what oil was used, the dietary supply of omega-3 in salmon was much higher.
Diana Ansorena, Ainhoa Guembe, et al., "Effect of Fish and Oil Nature on Frying Process and Nutritional Product Quality", Journal of Food Science, February 16, 2010, © Institute of Food Technologists
Domains
TrendSpotter
Vitality & Better Living
Geographies
Worldwide
EMEA
Europe
Spain
Categories
Research, Studies, Advice
Home | Privacy Policy | Terms and Conditions | Contact Us Copyright © 2000-2023 Business360 Inc. All Rights Reserved
Developed by Yuri Ingultsov Software Lab.