Comparative study of frying to other cooking techniques influence on the nutritive value

Frying is one of the oldest methods of food preparation. It improves the se nsory quality of food by formation of aroma compounds, attractive colour, c rust and texture. Undesirable changes involved are loss of nutritive qualit y e.g. due to degradation of heat - susceptible vitamins. The influence of common frying methods (frying in an oven, in a pan deep fr ying) on cooking time and nutritive Value or vegetables, potatoes, meat, po ultry and fish is described and compared to other cooking methods (boiling, steaming, stewing). Frying of vegetables, potatoes and breaded meat, poultry and fish, no matte r whether in a pan or by deep - frying, is associated with fat uptake (2 -1 4 g per 100 g of raw food) while non breaded high fat food of animal origin loses fat during frying (2 - 30%). Data suggest that the fat quantity abso rbed during frying increases up to a saturation limit which depends on the kind of food and on the amount of panade. Deep - fried meat, poultry and fi sh usually absorb less fat than meat, poultry and fish fried in a pan. The kind of fat had no essential influence on fat uptake. After frying of vegetable food and of breaded meat, poultry and fish, the c ontent of protein, carbohydrates and minerals was nearly fully retained whi le boiling and steaming reduced the mineral content by 25-50%. In the majority of cases frying including deep frying also retained the vit amins B-1, B-2, B-6 and C better than boiling, steaming and stewing.