If you look at nutrition data, why is it that raw foods have beter amino acid ratios and more protein when raw? | Raw Foods Essentials

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If you look at nutrition data, why is it that raw foods have beter amino acid ratios and more protein when raw?

Filed under: raw food nutrition

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I looked up cabbage and its amino acid ratio was two higher in the raw. Is this because of the enzymes that don’t get destroyed in the cooking process? And so there for theres more protein in raw food per calorie totals?

If someone elaborated on this topic. That would be nice.

That’s because heat will destroy and break down proteins and amino acids.
Enzymes operate at specific temperature ranges, anything higher than this range will cause the enzyme to denature.

admin @ 9:33 pm

2 Comments

2 Comments for 'If you look at nutrition data, why is it that raw foods have beter amino acid ratios and more protein when raw?'

earthly_light

July 11, 2009 | 2:43 am

Because cooking kills amino acids.
References :
Ray P

July 11, 2009 | 3:10 am

That’s because heat will destroy and break down proteins and amino acids.
Enzymes operate at specific temperature ranges, anything higher than this range will cause the enzyme to denature.
References :
Bachelor of Health Science (Nutrition)

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