Answer:
fiber
Explanation:
Heat transforms all components of food, for example proteins, when coagulated, will be more easily assimilated; starch, we do not assimilate it raw, is partially transformed and becomes more digestible; Dietary fiber is broken down and becomes softer, irritates the intestines less and becomes more digestible; Fats are melted and are more sensitive to the action of bile and digestive enzymes.
In addition to other advantages, cooking food, however, results in any small negative effects. In fact, cooking can lead to the disappearance or destruction of heat sensitive substances such as certain vitamins.
