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Question

Frying

A
Increases the nutritive values

B
Reduces the sugar levels

C
Reduces nutritive values

D
Breaks fats into oils

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The process of deep frying food involves submerging the food to be fried completely in hot oil at temperatures between 350 °F (177 °C) and 375 °F (191 °C). This is detrimental to the nutritional value of food as the fat degradation processes during deep frying leads to loss of nutritional value of the food.
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Question Text
Frying
Answer TypeText solution:1
Upvotes150