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Cooking destroys some plant toxins, reduces phytate content* and partially breaks down the carbohydrates in the food, making it more easily digestible. Ultimately, digestibility is the most important.

* Phytates are compounds in plant seeds that bind to minerals such as calcium and iron, preventing our digestive systems from absorbing them. Not all starchy foods are seeds, so this only applies to some.

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Q: Why do starchy foods need to be cooked?
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