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frying


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Cooking foods with oil at temperatures well above the boiling point of water. Deep frying, in which a food is completely immersed in oil, reaches a temperature around 185 °C. Nutrient losses are less than in roasting, about 10–20% thiamin, 10–15% riboflavin and nicotinic acid from meat; about 20% thiamin from fish.

Subjects: Medicine and Health.


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