Frying has little or no impact on the protein content of fried food, according to a 2010 article in the journal "Romanian Biotechnological Letters." By contrast, the dietary fiber content of fried potatoes -- such as french fries -- is increased after frying due to the formation of resistant starch.

Does frying destroy protein?

Frying takes place at higher temperatures, at or slightly above 250 F. Excessive heat from overcooking can destroy protein, so it would make sense that there would be a greater risk of overdoing it with frying.

Does deep frying food destroy nutrients?

For example, frying tuna has been shown to degrade its omega-3 content by up to 70–85%, while baking causes only minimal losses ( 18 , 19 ). In contrast, frying preserves vitamin C and B vitamins, and it may also increase the amount of fiber in potatoes by converting their starch into resistant starch ( 20 ).