Heating Margarine in Pan = loss of calories?
Does heating up margarine in a pan makes it lose calories since more than half of it evaporates? Ex: using 1/4 of margarine and heating it up with onions. Will the dish still have 210 cals from margarine or will that number be lower?
Best Answer
No, because what is evaporating is water.
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How many calories does cooking margarine have?
One tablespoon of unsalted stick margarine weighing 14.2 g contains: 102 calories. 11.5 g of fat.Is it good to heat margarine?
If you are using margarine for cooking, frying or simply heating it in general, you are increasing the likelihood of oxidising these extremely sensitive fatty acids. However, even if you're not heating margarine, due to the heating treatment in the manufacturing process, the damage may already be done.Does cooked butter have less calories?
If you are using oil or butter to cook the food, the caloric content will increase. This is because when you add oil or butter, you are adding more calories to it. Fats and oils contain a high amount of calories.Does butter on a pan add calories?
Cooking a food in oil, butter or another fat will add to the foods caloric content. This happens because you are adding calories to the food through the addition of fats, batter or breading. Using the example of the chicken breast, frying the raw breast adds 84 calories \u2014 a 62 percent increase.Fry Fidelity: The Science Of Fried Chicken
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Answer 2
Yes, some will be lost.
But how much will depend on a number of factors, and my quick google-fu was unable to find research that specifically addresses the question of lost calories.
It's not just water.
Research related to the question seems to mostly be centered around the topic of air quality. As such, measurements just care that there's SOMETHING in the air, and often does not go farther and break down exactly what that SOMETHING is.
For instance, this article measures the amount of UFPs (ultrafine particles - less than 0.1 micrometers in diameter), PM2.5(particulate matter less than 2.5 micrometers in diameter), and black carbon concentrations, given various conditions.
Frying chicken for 11 minutes at a high temperature, for instance, released much more particulate than frying for 27 minutes at a medium temprature.
It also seems reasonable to infer that most of this particulate is fine grease particles. For instance this study on Chinese cooking found that 75.7% mass was composed of fatty acids.
Half of your margarine probably didn't evaporate.
That being said, it seems quite unlikely that half of your margarine evaporated, unless you were cooking at a VERY high temprature, or heating it for much longer than necessary. Grease gets into the air and coats your kitchen eventually if you don't have a kitchen hood, but imagine if half of all the oils you used was thrown around your kitchen! You'd need something much more... industrial strength to deal with that.
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