Well, last week on A Current Affair, myself and 2 other dietitians reviewed 7 popular brands of oven fries, and rated them from the most to the least healthy. Now of course we're not promoting oven fries as everday foods - let's put it into perspective here - oven fries should be kept as treat. But it is good to know that you can make better choices at the supermarket by choosing fries that are lower in kilojoules, lower in saturated fat, and lower in sodium (and higher in potato!) for those one-off nights when you're strapped for time.
Check out the story here
And if you're after some pointers on how to make the right choices at the supermarket, check out my guide below.
A guide to buying fries
- The greater the surface area of the chip, the more oil is absorbed. Choose straight cut or wedges over thin & crinkle cut.
- Beer battered chips often contain added wheat starches and may not be suitable for those with food sensitivities or coeliac disease. They are also lower in % potato.
- The Heart Foundation Tick is a good guide for making the right choice, but there are also options that do not have the tick that meet the same criteria.
- Shorter ingredients lists tend to have less additives and more potato. Go for those with >95% potato.
- Look for <120mg/100g sodium
- Look for <1g/100g saturated fat
- Oven fries aren’t an everyday food, save them for special occasions
- Choose those that are made with heart healthy oils like canola and sunflower oil
- If you’re serving oven fries, aim for no more than ¼ of your plate
- Avoid adding extra table salt, most products already contain added salt
- Serve them with a reduced salt tomato sauce as opposed to tartare, aioli or sour cream as these are all high in saturated fat
- The best chip? Make them yourself and add flavour with herbs & spices
0 comments:
Post a Comment