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Which is Healthier Oil for Deep Fried?

Which is Healthier Oil for Deep Fried?

Deep-fried foods have always been popular in Malaysia. They act as an important part of many of our Malaysia street food such as Goreng Pisang and so on… Unfortunately, deep frying is not exactly the healthiest cooking method, but deep frying at home certainly does not have to be unhealthy. It mostly depends on what type of oil you are using.

Coconut Oil is Definitely the Best Choice to go for!
Studies have shown that after 8 hours of continuous deep frying at 365°F (180°C), the quality of coconut oil does not deteriorate and the reason that make coconut oil resistant to heat is because it contain over 90% of saturated within their fatty acids. Saturated fats used to be considered unhealthy, but new studies show that they are a completely harmless source of energy for humans.
Moreover, coconut oil has numerous health benefits. For example, it can help kill harmful bacteria and viruses, and may even help us to lose belly fat.
Other Oils we find in the Market

Olive Oil
Olive oil is also one of the healthiest fats on earth. It is very high in monounsaturated fatty acids, which have only one double bond. Like saturated fats, monounsaturated fats are highly resistant to heat. However, the flavor and fragrance of olive oil may not hold up well when heated for a long time.

Avocado Oil
The composition of avocado oil is similar to olive oil. It is primarily monounsaturated, with some saturated and polyunsaturated fats mixed in. It has an extremely high smoke point (520°F/270°C) and a slightly nutty taste but avocado cooking oil in Malaysia, yeah its damn expensive though!

Peanut Oil
Peanut oil, also known as groundnut oil, has a high smoke point of about 446°F (230°C). It is very popular for deep frying because of its neutral taste. It also does not absorb the flavor of food, so it can be used repeatedly to fry different foods. From a health perspective, however, peanut oil is not very desirable. It is relatively high in polyunsaturated fats (about 32%), which makes it vulnerable to oxidative damage at high temperatures.

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