Cooking the children's meals in the oven: yes or no?
Eating healthy not only involves including a wide variety of fruits and vegetables in the diet and limiting fat, but it also depends on how the food is consumed. In this way, when it comes to cooking food, the doubt of the healthier cooking process is usually raised. Baking is usually one of the met
Eating healthy not only involves including a wide variety of fruits and vegetables in the diet and limiting fat, but it also depends on how the food is consumed. In this way, when it comes to cooking food, the doubt of the healthier cooking process is usually raised.
Baking is usually one of the methods with the best fame, and while it is true that it can be founded, at least if we compare it with frying by immersion, it is not always the best option.
Disadvantages of the oven depending on how the food is cooked
- When cooking in the oven, you can differentiate between two types of cooking, roasting or cooking under the grill. Roasting is often used to refer to cooking in the meat, fish or vegetable oven at high temperatures. This method usually requires little added fat, and even if the fat exuded during cooking is discarded, the cooked piece manages to have less fat than raw.However, if liquids are injected or sprayed with broth, for example, it is highly probable that water-soluble vitamins will be lost in that liquid, especially if it is not consumed. Por - On the other hand, one of the main problems of cooking at high temperatures is the
loss of vitamins and minerals sensitive to heat. In this case, the most susceptible vitamins are vitamin C and those of group B. Además - In addition, above about 150 degrees Celsius and at the same time as the roast begins to brown, acrylamide
begins to take place, a substance that could be carcinogenic Acrylamide is formed from asparagine, an amino acid not essential for the diet but which is part of the proteins in food, when it is heated at high temperatures in the presence of certain sugars. Not only roasting, but also frying, can lead to the formation of this substance, while cooking or cooking in the microwave seem less likely. It might be advisable to lower the temperature, although this usually means to increase the cooking times, and in this case a tendency to the formation of acrylamide has also been found, especially when the 120 degrees are exceeded. - Cooking on the grill, or gratinating the food, uses higher temperatures than roasting, reducing the exposure times. In reference to micronutrients, grill the grill also destroys those vitamins sensitive to heat aunque, although, given the speed of the cooking process, the vast majority of water-soluble vitamins are usually kept intact. On the other hand, cooking at these temperatures generates the production of heterocyclic amines and polycyclic aromatic hydrocarbons. Heterocyclic amines are carcinogenic substances, while polycyclic aromatic hydrocarbons have been shown to be in animals, although their similarities with heterocyclic amines suggest that their effects may be similar in humans.Oven or fry for children's meals?
Cooking in the oven is generally a more convenient alternative to frying, but not cooked in the microwave or steam. To make baking an even more beneficial option, minimizing micronutrient losses and the formation of harmful substances, it is preferable to use lower temperatures for slightly longer times and to avoid excessive toasting of food.
