Humans' storage form of energy is a six carbon sugar called glucose. Our cells can easily break glucose down into ATP, the main energy that powers our cells. Plants' storage form of energy is starch, which we can also break down, however you eat the whole plant, not just its starch, and plants also contain cellulose, a structual carbohydrate that your body cannot breakdown into ATP. While starch can be converted to glucose, it requires more energy to do so, and cellulose cannot be converted at all. So in short, your body breaks down meat more easily because it's energy is already stored in a form which your body can process most easily.
Meats are much harder to digest. NOT TRUE! Humans' storage form of energy is a six carbon sugar called glucose. Our cells can easily break glucose down into ATP, the main energy that powers our cells. Plants' storage form of energy is starch, which we can also break down, however you eat the whole plant, not just its starch, and plants also contain cellulose, a structual carbohydrate that your body cannot breakdown into ATP. While starch can be converted to glucose, it requires more energy to do so, and cellulose cannot be converted at all. So in short, your body breaks down meat more easily because it's energy is already stored in a form which your body can process most easily.
meat
There is no hard and fast rule. Some fruits, such as apples, are actually harder to digest. Vegetables, if cooked, are easy to digest.
Jaguars prefer meats, since they are carnivores.
Hypsiphilodon
Denaturation is important so meats and other products can become easier to digest.
No, it would be harder for one to digest
Plants(vegetables)Animals(meats)
cellulose
Digesting plant material is more difficult for animals than digesting meat. That is because cell walls and fiber hinder an animals ability to digest plants.
A person who eats a mixed diet of plants and meats is a omnivore.
All cats are obligate carnivores, they cannot digest anything but meats.
J'aime les bonbons
Cooking breaks down connective tissues in meat and fibrous cellulose in plants, allowing the food to be digested more easily and more nutrition to be absorbed. Cooking also destroys germs, parasites and other contamination, reducing disease.