I don't think it's just the water content, it's also the surface area. Most processing we do (crushing, milling, blending, juicing, extruding, popping etc.) inc

I don't think it's just the water content, it's also the surface area. Most processing we do (crushing, milling, blending, juicing, extruding, popping etc.) increases the surface area of the food and therefore make it faster digestible by our body. Not sure if we have any processing that makes food less digestible and decreases surface area but it would be interesting to compare this kind of processing with the other.