[The effects of frying and grilling on the fat content of common foods (salmon, hake and beefsteak)].

摘要: The effects of pan frying and deep in olive oil on the fat content very lean meat (fat = 4.0%), salmon 26.0%) hake 1.8%) have been studied. Both techniques produced loss meat: fried 0.5% (p 0.07), 1.3% 0.00036); salmon: 11.7% 0.0000026), 7.9% 0.00012). Hake increased with 2.4% 0.002) 5% 0.00001). Deep or induce without dietetic relevance. Fat is nutritionally important specially when fried. gain too small to be considered biologically relevant. This results can not applied others fats than food same oil.