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> The best comparison is by analogy in that a raw bratwurst will provide you with a tiny delta better nutrition than a cooked bratwurst. I don't think this is
by wdewind 13y ago
> The best comparison is by analogy in that a raw bratwurst will provide you with a tiny delta better nutrition than a cooked bratwurst.
I don't think this is strictly true, it's more complicated than that. You increase the bioavailability of many of the nutrients (especially proteins) by cooking, but lose some of the vitamins which are heat sensitive.
- VLM 13y agoOK fair point. Probably the right way to do it (which would result in arguments...) would be to create a numerical metric of "goodness" based on a huge number of known macro and micro nutrients found in brats. I was thinking in my numerical function that total caloric intake is going to be reduced by rendering out fat in the cooking process so it would be a net loss. I was inspired to google and pork is a reasonably good source of vitamin B-6 would have to research its heat stability which I'm not quite motivated enough to do. Also I'm unclear if my google source is talking about B-6 pre or post cooking. It may be there's too much pre cooking (probably not, but maybe)
- wdewind 13y agoHaha your reply made me smile :) That would be a really interesting thing to do. It would be cool to have an optimum cooking range for different nutritional benefits. I wonder what nutritional values, outside of fat of course, our tastes are most calibrated for.