Are non-fried potato chips more healthy?

Non-fried mainly refers to hot air drying after spraying oil. Spraying cooking oil hot air drying process is the specialty of non-fried foods. The difference between it and fried is the same product. The frying is done by the oil-heat drying process. The fried food has high oil content and low moisture content. The principle of non-fried food is similar to that of baking. From the aspect of taste, the taste of fried food will be better. From a nutritional point of view, during the drying process, the temperature is lower than that of frying, the nutrient loss is smaller, the caloric content is also much lower, the oil content is lower, the moisture content is significantly higher than that of frying, and the oil temperature is lowered. The content is relatively much lower.

1. When many oil-consumers purchase snacks, they have a soft spot for non-fried foods. They are often confused by the word “non-fried” propaganda by the merchants and believe that those so-called non-fried foods contain oil content. Very little. However, in fact, non-fried foods are not less oily. The so-called non-fried, mainly refers to the use of hot air after spraying oil, the principle is similar to baking. Although the production process is indeed "non-fried", it is also necessary to add a lot of oil, so the oil content of non-fried foods is not low.

2. The calorie content of ordinary potato chips is approximately 31%, and the calories from eating a barrel of 100 grams of ordinary potato chips account for 28% of the energy requirements of adults for the whole day, which is close to the calorie of a dinner; instead of being fried The oil content of 25%, 102 grams per barrel, to eat a bucket of heat equivalent to 26% of the total heat of the day, the two relative ratios are not much difference. By simple conversion, eating two boxes of 1073 kJ “non-fried” potato chips is equivalent to eating 3 bowls of rice.

3, acrylamide acrylamide This material will appear when carbohydrate-containing foods are fried and grilled. No matter what the production process is, French fries, fried potato chips, fried and non-fried starch foods contain carcinogens. Acrylamide averaged 4 times higher than cereal fried foods. The baking temperature of non-fried potato chips is often above 200°C. When the baking temperature exceeds 140°C, acrylamide will be produced, and overlong-term consumption will cause the accumulation of carcinogen acrylamide. Consumers are advised to buy as much as possible when choosing chips or biscuits. The more brittle and crisp the food is, the higher the content of acrylamide is. It is usually the best choice to eat less or not to eat such foods. As the elderly's metabolism is relatively slow, young children's bodies are still under development and their detoxification capacity is poor. These two types of people eat acrylamide-containing foods for a long period of time and the toxins are not easily discharged, which is the greatest health risk. People with chronic diseases such as high cholesterol, high blood pressure, cardiovascular and cerebrovascular diseases, and diabetes must refuse to eat crisp foods such as potato chips.