'Frying vegetables in olive oil is healthier than boiling them'

The definition of healthy cooking could be completely redefined after a Spanish university study showed that frying vegetables can actually be healthier than boiling them.

It has long been thought that boiled vegetables were healthier than fried ones, as frying greens coats them with a layer of fat.

However, the study has shown that frying vegetables in extra virgin olive oil increases their anti-oxidant capacity, and boosts chemicals that prevent long-term diseases such as cancer, diabetes and loss of eyesight.

The researchers tested different cooking methods on various vegetables that are commonly eaten in a Mediterranean diet, including potatoes, tomatoes, pumpkin and aubergine.

They found that found that the foods kept more of their health-boosting compounds when fried in olive oil compared to when they were boiled in water.

Frying the vegetables also increased their fat content - but reduced moisture.

Cristina Samaniego Sanchez, a professor at the University of Granada said: “We can confirm that frying is the method that produces the greatest associated increases in the phenolic fraction, which means an improvement in the cooking process although it increases the energy density by means of the absorbed oil.