There is a loss of nutrition, as long as the chestnuts experience from raw to cooked will have nutrients (heat-resistant nutrients such as niacin, riboflavin, vitamin C, etc.) changes, but in fact, chestnuts are still nutritious, inside the protein, fat did not change. Carbohydrates (sugar) are instead increased (added sugar).

The following picture is

Compare you will find that after high-pressure steaming and then sugar fried chestnuts, niacin, riboflavin, vitamin C content are reduced. But its carbohydrate content increases, other nutrients remain unchanged, so the street has a loss of sugar fried chestnuts, but there are other nutrients