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I read in ¿ìè¶ÌÊÓƵ that raw eggs are 65 per cent digestible, versus 94 per cent for cooked eggs. Similarly, uncooked potatoes are 32 per cent digestible, but the figure rises to 98 per cent when cooked. But how much of the nutritional value in these foods is destroyed in the cooking process?

Ted Woods, Sandton, South Africa

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