Which of these is a disadvantage of frying food?

Frying food is a cooking method that often significantly increases the calorie content of the final dish. This occurs because the process of frying typically involves cooking food in oil or fat, which not only adds calories but can also lead to the absorption of this fat by the food being cooked. For example, when foods such as vegetables or meats are fried, they soak up some of the oil, contributing extra calories that would not be present if they were prepared using other cooking methods like steaming or baking. Consequently, this increased calorie content is a primary disadvantage of frying, particularly for individuals trying to manage their weight or maintain a healthy diet.

In contrast, other options listed do not accurately represent disadvantages of frying. For instance, frying does not generally require longer cooking times; it often cooks food faster. Furthermore, frying tends to reduce nutrient retention compared to steaming, which is known to help preserve vitamins and minerals better. Lastly, while frying may extend the shelf life of some foods, it is not primarily recognized as a preservation method, especially when compared to techniques like canning or drying.