Chips: harm or benefit, calorie

Chips called thin slices of root crops, which are fried in a large amount of oil. This snack is popular among young people, it is loved by children and adults. Benefits and harms of chips discussed by nutritionists and doctors who specialize in different areas of medicine.

The history of the potato chips

The appearance of chips preceded by a story that happened in one of our restaurants of New York State in the XIX century. According to legend, the chef was George Crum. When at a restaurant having dinner a famous millionaire, at Krama was elated. King of the railway America Vanderbilt returned two servings of potatoes in the kitchen with a comment about too thick slices and the chef decided to teach a lesson to the owner. He sliced the potatoes as thin as only allowed to kitchen appliances that time, and fry them until crisp.

Millionaire liked the dish its flavor characteristics, and he ordered him whenever supper, throughout his trip. A few months later it became the trademark dish in the restaurant menu.

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Later, Crum opened his own restaurant, which serves chips - thin unique in flavor slices of deep-fried, according to its own recipes.

The end of the XIX century - is the emergence of the production of chips "takeaway" for packing food have come up with to use waxed paper.

In 1932, Herman Lay started selling chips in small batches, and later the company acquired a name that is recognizable today. During the company's existence, it was merged with the well-known corporation "Pepsi": since the chips and soda became inseparable.

The chemical composition and calorific value of chips

Popular feast began its existence as a dish of potatoes. Experts discussed the use of potato chips, their properties, but over time, as well as under the influence of the race for the increase captan producers have gone on to change the line-up recognition. Part of the beneficial ingredients are not replaced at all useful cheap starches.

One hundred grams of modern chips are composed of:

protein-7,5 g;
fat 35 g;
uglevody- 53 g;
dietary fiber, 4.5 g;
Water - 2 g;

zola- 3.5 g;
omega-6 fatty acids -11 g;
saturated fatty acids.

A warning! As part of crisps contains flavorings and fragrances, the beneficial properties of which can not speak, but a direct health hazard - it is important to remember.

Different manufacturers interpret the composition of its own product, add the types of oils that are not recommended for use. These kinds of concerns and unrefined rapeseed oil: its properties have damage to the body.

Nutritional additive group E, which contains the majority of the product types, on the register of food, but controversy surrounding their application do not cease. The universally accepted understanding their properties and imparting a specific taste enhancement. So are fish, meat or vegetable species.

The chips are harmful to health?

Since making chips using large amounts of salt, it affects the harm and benefit to the human body from the use of chips. Properties salts promote fluid retention and increase blood circulation, however, experts recommend to limit their use.

See also:Flour from amaranth: the benefits and harms

Frying - a mixture of fats for cooking. The method is fraught with health hazards, so harshly criticized by experts of medicine and nutrition.

In repeated frying oil mixture properties contribute to the appearance of a carcinogen, which has irreversible effects on humans. According to medical studies, regular consumption of carcinogens has damage due to the risk of developing cancer.

Chips popular manufacturers are made not of natural potato, flour and starch and harmful, in fact, this is a test rather than thin slices of the root crop.

Known brand branded chips "Pringles" does not hide the fact that the potato content as high as 40%, other components - a corn flour or rice harmful baby.