Editing Stir frying (section)

== Effects on nutritional value ==
[[File:Cantonese stir-fried kai-lan.jpg|thumb|Stir frying can affect the [[nutritional value]] of vegetables. Fat content is increased because of the additional oil, and [[antioxidative|anti-oxidants]] are preserved better than by boiling.]]

Writers extol the quick cooking at high heat for retaining color, texture, and nutritional value.<ref>{{cite book|url=https://books.google.com/books?id=edPzm5KSMmYC|title=Understanding Food: Principles and Preparation|author=Amy Brown|pages=264|publisher=Cengage Learning|year=2007|isbn=9780495107453}}</ref><ref>{{cite web|url=https://www.ag.ndsu.edu/publications/food-nutrition/vary-your-veggies-how-to-prepare-vegetables|title=VARY YOUR VEGGIES: How to Prepare Vegetables|date=October 2019 |publisher=North Dakota State University|access-date=2019-11-17}}</ref> One study compared the effects of boiling, steaming, and stir frying on [[bamboo shoot]]s. Boiling and steaming decreased the amount of [[Protein (nutrient)|protein]], soluble sugar, ash, and total free [[amino acid]]s by more than one-third. Stir-frying bamboo shoots increased their fat content by 528.57% due to the addition of oil. With 78.9% retention, stir frying preserved significantly more [[vitamin C]] than boiling. Taking into consideration the total retention of nutrients, the study concluded that stir frying is the method best suited for bamboo shoots.<ref name="BAMBOO">{{cite journal|last1=Zhang|first1=Jin-jie|last2=Ji|first2=Rong|last3=Hu|first3=Ya-qin|last4=Chen|first4=Jian-chu|last5=Ye|first5=Xing-qian|title=Effect of three cooking methods on nutrient components and antioxidant capacities of bamboo shoot (Phyllostachys praecox C.D. Chu et C.S. Chao)|journal=Journal of Zhejiang University Science B|date=4 September 2011|volume=12|issue=9|pages=752–759|doi=10.1631/jzus.B1000251|pmid=21887851|pmc=3167909}}</ref> Similar results were found for stir frying red peppers.<ref name="PEPPER">{{cite journal|last1=Hwang|first1=IG|last2=Shin|first2=YJ|last3=Lee|first3=S|last4=Lee|first4=J|last5=Yoo|first5=SM|title=Effects of Different Cooking Methods on the Antioxidant Properties of Red Pepper (Capsicum annuum L.)|journal=Prev Nutr Food Sci|date=December 2012|volume=17|issue=4|pages=286–92 |doi=10.3746/pnf.2012.17.4.286|pmid=24471098|pmc=3866734}}</ref>

Another study examined the nutritional value of broccoli after five common cooking techniques: steaming, boiling, microwaving, stir-frying and stir-frying followed by deep frying. The study found that the two most common methods of home cooking in China, stir-frying and stir-frying combined with deep frying in [[soybean oil]], resulted in a much greater loss of [[chlorophyll]], soluble protein, soluble sugar and vitamin C. The method which affected these values the least was steaming. Stir frying for five minutes and stir frying combined with boiling caused the highest loss of [[glucosinolate]]s, which according to this study are best preserved by steaming.<ref name="NURTI">{{Cite journal| pmc=2722699 | title=Effects of different cooking methods on health-promoting compounds of broccoli | publisher=NCBI | date=August 2009 |author1=Yuan, Gao-feng |author2=Sun, Bo |author3=Yuan, Jing |author4=Wang, Qiao-mei  | journal=Journal of Zhejiang University Science B |name-list-style=amp | pages=580–588 | pmid=19650196 | doi=10.1631/jzus.B0920051 | volume=10| issue=8 }}</ref> A study performed by the Spanish National Research Counsel stir-fried the broccoli for only three minutes and thirty seconds and found that nutritional value of these broccoli samples varied depending on which cooking oil was used. Comparing these results to an uncooked sample, the study found that phenolics and vitamin C were reduced more than glucosinolates and minerals. Stir-frying with soybean, peanut, safflower or extra virgin olive oil did not reduce [[glucosinolates]], and broccoli stir-fried with [[extra virgin olive oil]] or [[sunflower oil]] had [[vitamin C]] levels similar to uncooked [[broccoli]]. These levels were significantly lower with other edible [[oil]]s.<ref name="EFFBROC">{{cite journal | url=https://www.researchgate.net/publication/5850788 | title=Effects of stir-fry cooking with different edible oils on the phytochemical composition of broccoli. | date=1 June 2014 | access-date=10 July 2014 | author=Moreno, Diego A. | journal=Journal of Food Science | volume=72 | issue=1 | pages=S064-8| pmid=17995900 | doi=10.1111/j.1750-3841.2006.00213.x }}</ref>

Stir frying is not without [[health]] [[risk]]s. Recent studies show that [[heterocyclic amines]] and [[polycyclic aromatic hydrocarbons]] are formed by stir frying [[meat]] at very high [[temperature]]s. These chemicals may cause [[DNA]] changes that may contribute to increased risk of [[cancer]].<ref>{{cite web | url=http://www.cancer.gov/about-cancer/causes-prevention/risk/diet/cooked-meats-fact-sheet | title=Chemicals in Meat Cooked at High Temperatures and Cancer Risk. | publisher=National Cancer Institute | date=19 October 2015 | access-date=21 October 2015 | author=National Cancer Institute}}</ref>