Why do potatoes become easier to digest when they are cooked?

1. Starch Gelatinization:

* Raw potatoes contain resistant starch, which is a type of starch that our bodies cannot easily digest. This resistant starch passes through the digestive system largely undigested, potentially causing gas and bloating.

* Cooking breaks down the starch molecules in potatoes, turning them into gelatinized starch, which is much easier for our bodies to digest. This process is called gelatinization.

2. Breakdown of Cell Walls:

* The cell walls of raw potatoes are tough and rigid, making it difficult for our digestive enzymes to access the nutrients inside.

* Cooking softens and breaks down these cell walls, allowing our digestive enzymes to work more effectively.

3. Destruction of Antinutritional Factors:

* Raw potatoes contain certain antinutritional factors like solanine, which can inhibit nutrient absorption and cause digestive discomfort.

* Cooking degrades or eliminates these antinutritional factors, making the potatoes more digestible and less likely to cause digestive problems.

4. Enzyme Activity:

* Cooking activates certain enzymes in potatoes, making them more digestible. For example, amylase, an enzyme responsible for breaking down starch, is activated by heat.

In summary, cooking potatoes breaks down resistant starch, softens cell walls, destroys antinutritional factors, and activates digestive enzymes, all of which contribute to making them easier to digest. This is why cooked potatoes are generally considered more digestible than raw potatoes.