Research claims that vegetables fried with olive oil have more healthy properties than boiled ones
Wednesday, January 20, 2016 - 09:24
in Mathematics & Economics
Researchers from the University of Granada (UGR) have proven that frying in extra virgin olive oil (EVOO) increases the phenolic fraction present in raw vegetables typical in the Mediterranean diet (potato, pumpkin, tomato and eggplant). This means an improvement to these foods in the cooking process.