Re: Meat Protein / Plant Protein

In general, raw proteins (whether from plants or animals) are more 
difficult to digest than cooked proteins.  Cooking denatures the protein, 
which means that it assumes a more open structure.  This makes it easier 
for our digestive enzymes to break the protein down to the individual amino 
acids.  The amino acids themselves are not affected by most cooking 
processes (unless the product is overcooked).  Once cooked, there are not 
significant differences in digestibility between plant proteins and animal 
proteins.