澳洲新南威尔大学一项研究显示,本身含脂肪及热量相当低的蔬菜,在经过煎炒炸后,吸入的油脂远远多于原来本身已有较多脂肪的食品,如鲜蘑菇吸入的油脂量较马铃薯多5倍;而茄子的吸脂量则比马铃薯高6倍。如果把植物性食物和动物性食物在相同烹制方法下做比较,则前者比后者的吸脂量多得多。一碟炒菜所 A study by the University of New South Wales in Australia showed that vegetables containing very low levels of fat and calories had much more fat after they were fry and fried, compared with those that already had more fat, such as fresh mushrooms The amount of fat is 5 times more than that of potato, while that of eggplant is 6 times higher than that of potato. If the plant foods and animal foods are compared under the same cooking method, the former will have much more liposuction than the latter. A dish of cooking