When root vegetables are roasted in the oven with oil, is it appropriate? Is there a difference in the preservation of nutrients compared to traditional sautéing of root vegetables with oil in a pot on the stove? What do you recommend?
Cooking vegetables in oil is acceptable until the oil burns. Therefore, it is necessary to control the temperature during baking, sautéing, or frying. When using water instead of fat, a lower temperature is generally set, which results in a smaller proportion of some undesirable substances (e.g., acrylamides) in the ingredients.
Themes: Weight loss Root vegetables Oil
Questions answered by
Mgr. Martin Jelinek
Lecturer and author of the educational system
Nutrition educator, lecturer, and author of the educational system and the ZOF learning application.
Mgr. Martin Jelínek has been systematically involved in nutrition education since 1999. He is the founder of ATAC, the educational company behind NutriCourses, and the author of an educational system focused on nutrition, healthy lifestyle, and the practical application of nutrition knowledge.
He graduated from the Faculty of Science at Masaryk University in Brno. Throughout his professional career, he has combined nutrition, education, and the practical application of acquired knowledge. His educational system also includes the ZOF (Zone of Optimal Functioning) learning application, where students turn theory into practical work with meal plans.
In 2007, he launched the first intake of a six-month course focused on the education of nutrition advisors. Over time, this course became the foundation for the further development of the educational system and a range of specialised courses.