AboutLaurie Beebe, MS, RD, LD Expertise As a registered dietitian I am fully qualified to accurately answer questions regarding weight loss, including those from people with health conditions requiring dietary restrictions (diabetes, high blood pressure, high cholesterol, etc) who want to lose weight, or who have been advised to do so by their physician.
Experience I have been a registered dietitian for over 25 years and am certified in Adult Weight Management through the commission on dietetic registration. I also have training in coaching through Coach U and currently work as a diet coach to help people lose weight the healthy way.
Organizations American Dietetic Association, Weight Management Dietetic Practice Group, Nutrition Entreprenuers, St.Louis International Coach Federation, Toastmasters
Education/Credentials Bachelor of Health Science from the University of Florida, 1983; Master of Science in Clinical Nutrition from Case Western Reserve Universitiy 1985; Certification in Adult Weight Management 2006; CoachU core essentials grad 2007.
Question Does the act of frying itself increase calories, or just the amount of oil absorbed by the food? If I pan fry potato slices in 1 Tablespoon of oil which has 125 calories/tablespoon, and after frying get 1/2 of the oil back, have increased the calorie count of dish by 63 calories, 125 calories, or more?
Thanks
Answer Dear John,
Yes it is only the calories from the oil absorbed that increases the calories in your food. That's why pan frying is preferred to deep frying--less oil equals less fat and calories that will end up on your plate!
If there's oil left in the pan, that's fewer calories in your food.
If you blot the food off on a paper towel, there will be more potential calories left on the paper towel and even less in your food.
Your calculations are correct: absorbing half of the tablespoon of oil will only add 63 calories to your potatoes! (By the way, oven "frying" them by lightly coating them with vegetable spray will probably add even fewer calories to them).
