Fried Vegetables Healthier Than Boiled?

A study by a Spanish University has shown that frying vegetables may be better for us than we thought.  Research over many years had led us to believe that frying our vegetables and coating them in a layer of fat masks all those antioxidants properties we associate with colourful vegetables.

However, the research published in Food Chemistry by the University of Granada, found vegetables kept more of their health-boosting properties when fried in olive oil rather than boiled in water.

The NHS advises against eating too many foods high in saturated fat, like butter and lard, and replacing them with lower-fat versions like sunflower oil, as saturated fats raise cholesterol and increase the risk of heart disease and obesity.