French fries may not be all that bad for us, researchers reveal, but the condition is that it needs to be fried the right way.
Professor Vincenzo Fogliano and Italian chef Giuseppe Daddio, who were a team during the study, basically looked at the manner in which cooking oil that is high on fat is absorbed during the frying stage.
Their study revealed that potatoes and pizza absorbed just 5% of the oil whereas Zucchini and eggplant absorbed 30% of the oil. Potatoes appeared to absorb less oil as it is full of starch.
Starch does have a big role to play in sealing the food that is fried and in cutting oil consumption.
The starch in potatoes seems to be doing a good job in reducing oil intake.