Last Updated:
Which oil is best for deep frying: There are many dishes which need to be fried in more oil. Nowadays children and teenagers are more fond of eating fried things. In such a situation, deep fried foods have become a part of people’s lifestyle. But, when you deep fry anything, a lot of oil gets saved. You use the same oil again. Using the same oil again and again is harmful for health. The oil that street food vendors use in fried food can be even more harmful to health. Know why this happens?
Many times you put a lot of oil in the pan for deep frying. It is very difficult to fry bread pakora, onion pakoda, puri, bhature etc. in less oil. These foods cannot be cooked properly with less oil. In such a situation, when you make these, a lot of oil is left in the pan. Again you start frying puri, bhature, pakoda etc. in it. It is okay to use this oil once or twice, but using it more than that can be harmful for health.
When the same oil is repeatedly heated on high flame, the level of oxidation in the oil increases and free radicals and trans-fats also increase. These can prove dangerous for the stomach and intestines.
According to Ayurveda, such oil suppresses the digestive fire. Increasing fat in the body can give rise to many diseases. Consuming too much oil or eating deep fried foods regularly increases the cholesterol level in the body. This also increases the chances of getting heart disease.
Add News18 as
Preferred Source on Google
Which oil is best for deep frying: Many people use refined oil and mustard oil for deep frying. According to Ayurveda, desi ghee, coconut oil, mustard oil and peanut oil are considered best for deep frying. You can consume things made in these oils. These are considered useful for frying. All these oils retain their properties even at high temperature standards. When desi ghee is heated at 250 Celsius, the level of oxidation remains low. Free radicals are also produced less.
Coconut oil contains about 90 percent saturated fat, which causes less oxidation than other oils even after repeated heating. Similarly, the high temperature standard of peanut oil is 230 Celsius. Even when it is too hot, less free radicals are formed. However, heating it again and again is harmful for health.
Which oils should be avoided: If you are going to deep fry then minimize the use of corn oil, rice brown, soybean, sunflower, olive oil. Five rules for deep frying have been mentioned in Ayurveda, the first of which is to avoid using oil repeatedly. Do not use oil after smoke rises. Avoid mixing different oils. After frying, filter it and reuse it and use thick bottomed utensils.
