What is the primary consequence of deep-frying bamboo worms on their measured nutritional profile?
Answer
Increases total fat percentage through oil absorption.
The standard culinary practice of deep-frying bamboo worms until they are crispy, often seen in street food settings, has a direct impact on their final nutritional profile. Because the frying process involves oil absorption, the total fat percentage of the consumed product will invariably increase beyond the naturally occurring crude fat levels determined in dry-weight studies. While the inherent protein and mineral content remains, the addition of cooking oil modifies the overall energy density and fat composition.
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