It doesn’t have to be complicated, and sometimes we don’t learn to be complicated on the way and sometimes we learn. Baking and grilling are healthier cooking methods compared to roast (in most cases). However, is it possible that baking or grilling between the two is “healthier”? To examine this question, chicken can be discussed as a baked or grilled food. A basic piece of chicken is about 3.5 ounces (100 grams). If it is skinless and boneless, it contains about 110-120 calories and about 20 grams of protein and no carbohydrates and minimal fat (if about 3 grams).
BAKE
Most of the baking takes place in an oven with dry heat to cook the food. It is called indirect cooking because no flame contacts the food. Cook steam and dry heat in the oven. The chicken is usually baked at 350 ° F, but can vary if it is in a covered or not outdated pan or how high it is placed on the oven rod. If the chicken is baked at too high temperature, nutrients can be affected. Some vitamins are sensitive to heat, including vitamin B1, vitamin C and pantothenic acid (type of B vitamin).
Grill
When the food is grilled, it usually boils faster because direct heat is used. An open flame is used. Moisture and fat can melt away and at the same time the same water -soluble vitamins (vitamin B1, vitamin C and pantothenic acid) can be solved and lost. The taste can be drier/smoky than baked chicken.
RESULT
The difference between baked and grilled chicken, which is “healthier”, is marginal. The National Cancer Institute (NIH) has found that cooking can produce carcinogenic at high temperatures on an open flame. This does not apply to baking. If the problem is weight loss or diet for baking or grill, there would be no difference. If you worry about possible carcinogenic active ingredients, baking would be safer. In the end, both are better than roasting, but the Tell winner would have to bake as a “healthier” version of chicken that we can consume.
(PDF) “It is important, but at what level?”
Meat and human health – pastor of knowledge and research gaps – PMC
Effects of grilling methods on the content of polycyclic aromatic hydrocarbons in grilled meat – Sciencedirect
Influence of baking temperature and time on advanced glycation products and polycyclic aromatic hydrocarbons in beef – sciencedirect
Dr. Megan Johnson McCullough has a fitness studio in Oceanide Ca called Fit of every body. She received her doctorate in health and human performance, MA in Physical Education & Health Science, and is a NASM master and trainer. She is also a professional natural bodybuilder, fitness model, wellness coach and Afaa Group training Instructor. She also has 6 books on Amazon.