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Vegetable crisps: healthy or not?
On supermarket shelves, next to the well-known potato crisps, you'll find more and more crisps made from vegetables like parsnips, beetroot, carrots or sweet potatoes. Since vegetables contain hardly any calories, but instead many important nutrients, vegetables are extremely healthy. But does this also apply to the fried vegetable crisps?
Additives and flavour enhancers aren't found in vegetable crisps, German website food-monitor.de reports. Usually the vegetable slices are just fried in sunflower oil and salted. "That does mean they contain as much fat as potato crisps - more than 30 grammes per 100 grammes of crisps," Dr. Barbara Köttl, food expert at 'VerbraucherService Bayern', explains. The big advantage of vegetables, which is that they're low in calories and at the same time rich in valuable vitamins, minerals and secondary plant substances, is lost with vegetable crisps. Because the amount of heat-sensitive vitamins and secondary plant substances also decreases when deep-frying.
"Anyone who enjoys vegetable crisps, is allowed to treat themselves to a small portion now and then. It shouldn't be more than 50 grammes per day though," ecotrophologist Gisela Horlemann recommends. You can also easily make your own vegetable crisps. That way you get a better idea of how much fat goes into the crisps than when they're store-bought.
