How does protein denaturation during cooking impact its functionality in terms of digestion and overall nutrient availability?

When you cook food, heat changes the shape of proteins, a process called denaturation, so they unfold and lose their original 3‑dimensional structure. This unfolding makes the protein’s amino acids more exposed to digestive enzymes, which can chew the protein up into smaller pieces faster and more completely. As a result, the protein becomes easier to digest and the body can absorb its nitrogen, vitamins, and minerals more efficiently, improving overall nutrient availability. For example, boiling an egg turns the clear egg white into a solid white; the denatured proteins in the cooked egg are easier for our stomach to break down than the raw, tightly coiled proteins. Thus, cooking typically makes protein more digestible and the nutrients more accessible to the body.