Second, fried food will be the "killer" of vitamins. Among them, vitamin B 1 can be almost wiped out, and vitamin B2 is also lost by more than half. Vitamin C, vitamin A, vitamin K, carotene, lycopene, and omega-3 fatty acids in fish are all greatly reduced after frying, and the loss varies from 30% to 80% according to the size of the pieces and the degree of frying.
Third, in the frying process, oil is heated continuously, and various chemical reactions such as hydrolysis, oxidation, polymerization, cyclization and pyrolysis will occur, resulting in a large number of oil oxidation polymerization products. Among them, polycyclic aromatic hydrocarbons carcinogens are the representative substances of oil heating for a long time, and the most famous one is "benzopyrene", which has strong contact carcinogenicity and will increase the risk of digestive tract cancers such as gastric cancer and intestinal cancer.
Fourth, there will be toxic factors, because in fresh food, the content of these substances is very small, and it will rise rapidly after frying.
Extended data:
Eating fried food often leads to excessive oil intake, so if there is a fried dish, other dishes should be as light as possible, and it is best to eat it with more boiled dishes or cold dishes. Green leafy vegetables contain a lot of chlorophyll and antioxidants, which can reduce the mutagenicity of carcinogens in fried foods to some extent.
Fried food with high oil and fat will also lose a lot of nutrients and even increase the risk of cancer. I believe many people know this truth, but not many people can really quit eating fried food at all.
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