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Research suggests vegetables fried with olive oil have more healthy properties than boiled ones

By Phys.Org   

News healthy pizza olive oil olive oil research university of granada vegetables

Granada, Spain – Researchers have proven that frying in extra virgin olive oil increases the phenolic fraction present in raw vegetables typical in the Mediterranean diet – such as potato, pumpkin, tomato and eggplant – and improves these foods in the cooking process. Phys.Org reports. | READ MORE

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