Hello!

Even if it is fried, some of the nutrients of the pig skin are still retained, such as the mineral nutrients contained in the pig skin, but vitamin C, vitamin E and other nutrients that are not resistant to high temperatures will be lost in large amounts, setting Nothing left.

In addition, we eat pig skin mainly to eat the collagen in the pig skin, because pig skin contains a large amount of collagen protein, which can be converted into gelatin during the cooking process, but don’t worry , collagen is not afraid of high temperatures! !

Therefore, sometimes it is worth sacrificing a little bit of other nutrients in exchange for delicious food.

This is the price of sacrificing nutrients for good taste,,,o(∩_∩)o...

Thank you!