Frying is healthy!

Potatoes are an important source of essential antioxidants for everyone. How important that source is and which antioxidants can be found in the potato has recently been extensively researched by Carolyn Lister. She works for the Plant and Food Research Station in New Zealand. One significant discovery from her research relates to the various preparation methods of the potato: potatoes produce more antioxidants when they are fried than when they are boiled.