Can Fried Cabbage Cause Cancer? Here’s What an IPB University Nutrition Expert Has to Say
Who doesn’t love the crispy crunch of fried cabbage? Who would have thought that this staple side dish for pecel lele (fried catfish with peanut sauce) actually poses a health risk that few are aware of?
Vegetables are known as an excellent source of vitamins and minerals for overall health. However, improper cooking methods, such as frying, can reduce their nutritional content.
According to Dr Zuraidah Nasution, a lecturer at the Department of Community Nutrition, Faculty of Human Ecology, IPB University, the frying process can damage the micronutrient content in vegetables, particularly water-soluble vitamins.
“The best way to prepare vegetables is by using minimal heat exposure and avoiding excessive water use, such as stir-frying or steaming,” she explained in one of the episodes on IPB TV’s YouTube channel.
Frying vegetables, especially using deep-frying techniques, causes the water in the vegetables to evaporate. This creates voids that are then filled with cooking oil, thereby increasing fat and calorie intake into the body.
“Without realizing it, we add extra fat to our bodies just to achieve the crispy texture of fried vegetables,” added Dr Zuraidah.
In addition to increasing fat content, high-temperature frying can also trigger fat oxidation in cooking oil. This oxidation produces harmful compounds, including carcinogenic substances that may increase the risk of cancer if consumed over the long term.
Although fried cabbage as a side dish for pecel lele is delicious and enhances appetite, it is important to remember that vegetables should be prepared in a healthier way. Vegetables can still have a crispy texture without being fried, such as by steaming or stir-frying with a short cooking time and minimal water.
“Fried vegetables are indeed tasty. However, it would be far better and healthier if we prepare them using techniques that preserve their nutritional value,” Dr Zuraidah emphasized.
By choosing the right cooking method, people can still obtain the optimal benefits from vegetables without worrying about losing nutrients or increasing health risks. (Fj) (IAAS/ARD)
