What effect does cooking have on macronutrients?


Trying to figure out if I can add my macro-nutrients together and cook them and still maintain the same nutritional value and composition.



More specifically: 100g of foods doesn’t become less than 100g of foods when you cook it. Unless some of it is left stuck on a sheet of tinfoil. Then it’s less. Because it’s stuck. On the foil.


Yeah but the fats oxidize and the carbs do too sometimes. Proteins denature (which is fine). I just don’t know how much of a problem this would actually be.