Which preparation methods allow cod to retain its status as a very lean source of protein?
Answer
Baking, broiling, or steaming
Cod maintains its highly desirable nutritional status as a very lean source of protein when prepared using dry heat methods or moist heat methods that do not introduce excessive external fats or heavy coatings. Specifically, baking, broiling, or steaming are listed as techniques that preserve this leanness. The negative transition in its health profile occurs when the fish is deep-fried or heavily breaded, as this drastically increases fat and calorie intake.
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