A new study is claiming that fried foods can be healthier for you than boiled foods.
Researchers at the University of Granada in Spain claim that frying vegetables, like tomatoes, eggplant or potatoes, is the healthiest way to eat them—even better than enjoying them raw.
The secret? Cooking them in extra virgin olive oil, which contains “at least 30 phenolic compounds.” Those compounds are antioxidant powerhouses, lowering the risk of certain cancers and other diseases. After using four different cooking techniques (deep-frying, sauteing, boiling in water and boiling in a water-and-oil mixture), scientists observed that veggies that were fried and sauteed in oil absorbed some of antioxidants found in the oil. There was no change seen in the vegetables that were boiled.