If Pompano is baked with a light drizzle of olive oil, what type of fat is added?
Answer
Healthy monounsaturated fat
When preparing pompano using healthier cooking methods, the choice of added fat plays a role in the overall nutritional outcome. If a light drizzle of olive oil is used during baking, this addition is beneficial. Olive oil is predominantly composed of monounsaturated fat, which is recognized as a heart-healthy fat that supports good lipid profiles. This contrasts sharply with deep-frying, where the added fats absorbed are often saturated or trans fats, illustrating how a wise choice of a small amount of added oil during baking enhances, rather than detracts from, the inherent benefits of the pompano fillet.
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