The common sense that fried foods are prone to cause diseases such as obesity, high cholesterol, coronary heart disease, etc. Needless to say, with the progress of modern food processing technology, non-fried instant noodles account for 15% of its market share in the noodle of instant noodles in Japan. In the supermarket, more and more manufacturers began to advertise their products as "non-fried and healthier." How about non-fried foods? Is “non-fried and healthier” a conceptual hype or an objective fact?

Non-fried mainly refers to spraying hot oil after hot oil drying spray cooking oil hot air drying process is the professional name of non-fried food, it is the same product with the difference between frying, frying is treated with oil-drying process, Fried foods have higher fat content and lower moisture content. Professor Fu Ping, a researcher at the National Institute of Nutrition and Food Safety at the China Center for Disease Control and Prevention, said that the principle of non-fried food is similar to that of baking. From the aspect of taste, the taste of fried food will be better. From a nutritional point of view, during the drying process, the temperature is lower than that of frying, the nutrient loss is smaller, the caloric content is also much lower, the oil content is lower, the moisture content is significantly higher than that of frying, and the oil temperature is lowered. The content is relatively much lower. In addition, from a safety standpoint, non-fried oils are disposable, and deep-fried oils are likely to be reused multiple times, the former being safer.

Non-frying is relatively low in oil content. For example, taking instant noodles, the main components of fried instant noodles and non-fried instant noodles, there is a big difference in moisture and lipid content, fried instant noodles moisture below 10%, non-oil The moisture content of fried instant noodles is below 14.5%; in terms of lipids, fried instant noodles are about 20%, and non-fried instant noodles are 4%-5%, which is equivalent to a quarter of fried instant noodles.” Secretary-General, China Nutrition Society Jia Jianbin, an associate researcher at the Center for Nutrition and Food Safety at the Chinese Center for Disease Control and Prevention, gave an example.

“The non-fried food does not necessarily mean that it does not contain oil. For pure energy foods and puffed foods, it will still contain certain oils, but its energy density is lower, and the energy per 100 grams of oil is less, but this does not mean that the potato chips and other non-oil Fried food can be opened to eat, or to have total control of intake." Fu Ping said.