Frying is the processing of foods in the heated to 120-180 ° C fat. This method of preparation, of course, has advantages, but, alas, they turn into flaws. Due to the high temperature during frying, the products soften faster than during cooking.
At the same time, a lot of useful substances are lost. When frying, a crisp crust is formed on the surface, which children adore so much, but be aware that it irritates the mucous membrane of the digestive tract.
So cooking in this way has little to do with healthy eating.
To digest and assimilate fried foods, it takes a lot of enzymes that are produced in sufficient quantities only by 3 years. Before this age, it is impossible to give such products to a child: its digestive system is not ready for such loads.
Also, when roasting due to oxidation of polyunsaturated fatty acids, unstable molecules, or free radicals, are formed, which increase the risk of developing cancer. And finally, when the product is fried in oil, it is absorbed and additional calories are transferred from it into the dish.
For these reasons, such “goodies” are recommended to be given to a child no more than 1-2 times a week.
It is not recommended to fry products in butter, as it loses all its beneficial properties when heated. To reduce harm, with this method of cooking, it is better to use refined vegetable oil with a maximum boiling point – corn, soybean or olive (the boiling point of the first two is 180 ° C, and that of olive oil is 160 ° C). It is better not to take sunflower oil that boils at 120–140 ° C.
Products should be placed in the pan when the fat is well heated: the oil will burn less, and a crust forms on the product, which will prevent the juice from flowing out and retain the nutrients.
Babies can be given fried vegetables, cheesecakes, pancakes, pancakes and fried steam cutlets and meatballs. And it is not necessary to fry them in the pan.
Fried vegetables can be both a separate dish and a side dish. Potatoes and zucchini fry raw, but the cabbage, beets and carrots are better to boil first, and then fry.
Lightly roasted vegetables can be cooked in the oven. Grilling can be a good alternative to traditional roasting, as well as cooking in the oven in a special roasting sleeve.
This allows you to reduce fat intake and make the dish less calorie.
But deep-frying should be avoided. Products cooked in it, absorb a lot of oil, which creates too much stress on the child’s digestive system.