In most cases,digestibility and nutritional value are adversely affected by cooking procedures.Although cooking makes egg albumin more readily digestible,cooking soybeans decreases amino acid bioavailability.

Question

Quizplus · Accepted Answer

Both statements are false.Cooking favorably affects digestibility and nutritional value of most foods; this includes both egg albumin and soybeans.With cooking,egg albumin becomes more digestible,and soy bean bioavailability is increased.Bioavailability indicates the amount of nutrient available to the body after absorption.

In Most Cases,digestibility and Nutritional Value Are Adversely Affected by Cooking