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Physiology & Medicine / Does cooking improve nutrient availability in food?
« on: 02/03/2021 15:44:50 »
I'm aware that humans evolved to cook in order to get more energy out of food, but while cooking frees up proteins and starches to be more digestible, it reduces concentrations of vitamins and minerals. Are there any vitamins and minerals that become more bioavailable after cooking or nutrients other than protein and carbs?
It seems like if cooking destroys nutrients but makes energy more available, that cooking my carbs and proteins but eating my vegetables and fruits raw is the best way to maximize intake.
It seems like if cooking destroys nutrients but makes energy more available, that cooking my carbs and proteins but eating my vegetables and fruits raw is the best way to maximize intake.