Nowadays, air fryers are rapidly gaining popularity for preparing food in a healthier way using less oil. A recent analysis revealed which is more effective in maintaining nutritional value among these modern appliances that can cook food from kebabs to French fries in nominal oil and traditional gas stoves. According to nutritionists, both types of equipment have advantages, but the cooking method rather than the equipment plays a major role in determining the quality of food.
According to reports, air fryers cook food through hot air, making it nice on the outside and tender on the inside without direct contact with the flame. According to nutritionist Ananya Bhowmik, this method uses less oil and naturally reduces the calorie content of the food. Some studies have also shown that vegetables cooked in an air fryer preserve more antioxidants than those fried in less oil.
On the other hand, traditional gas stoves cook food in different ways, such as steaming, frying in low oil or seasoning. It is a misconception that cooking on gas stove completely destroys the nutritional value of food. According to nutritionists, the nutritional value of food depends on the cooking method and temperature. For example, steaming vegetables retains the highest amount of vitamin C, but boiling them in water reduces its levels. Water-soluble vitamins are likely to be leached by boiling water. However, properly cooking broccoli or eggplant increases vitamin E content, while carrots or sweet potatoes show a slight decrease in vitamin E after cooking.
Both gas stoves and air fryers can maintain the nutritional value of food. Nutritionist Bhowmik clarifies that how food is cooked is more important than what utensils are used for it. Air fryer cooks in hot air in a short period of time so many vitamins are retained in the right amount, which is not possible with food fried in a lot of oil. Meanwhile, gas stoves provide even heat, but long hours can reduce the levels of some vitamins that cannot tolerate heat. However, although protein, minerals and fiber are not lost in this method, the nutritional quality remains intact to a large extent.
Cooking on low heat, with less oil and in less time is the best way to maintain the right nutritional value and quality of food. The nutritionist advises that the food should be cooked thoroughly, but at the same time special attention should be paid so that it is not burnt or over-fried.