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Fried Vegetable

by Anjoman

If you’re a fan of fried foods, recent reports of a new study on the benefits of frying your vegetables — versus boiling them — might have had you rubbing your eyes in disbelief.

The study from researchers in Spain and Mexico measured the fat, phenol, and antioxidant content of certain vegetables common in the Mediterranean diet when they were sautéed in extra virgin olive oil, or boiled in water or in a water/oil mixture. The veggies in question: tomatoes, potatoes, pumpkin, and eggplants.