More than any other segment of the food industry, the potato industry has made the greatest improvements in the fatty acid profile of its products, including French fried potatoes. Although the oils used to cook today’s fries are now predominately all-vegetable oils that contain primarily mono- and polyunsaturated fats, French fries are still often incorrectly cited as a source of trans fat in popular media and scientific publications alike. The dramatic reduction in the trans fat content of French fried potatoes was recently confirmed by two new studies published in Preventing Chronic Disease.
Source: www.potatopro.com
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