Bread vs Toast

Daledge wrote: »

This is going to sound pretty strange but yesterday while making myself a slice a toast I wondered to myself if, for example, toast with just butter has the same nutritional value (or lack of) as bread with just butter.

It's the same.

I know that when you boil an egg the heat denatures the protein so if anyone could clarify whether bread or toast is better or worse for you, I would appreciate it.

Cooking an egg (or cooking meat) denatures the proteins, but it doesn't change the nutritional values. The protein has changed, but its still there.

Cooking an egg will increase the bioavailability of the protein vs drinking raw eggs. i.e. your body can make use the protein better. So the likes of bodybuilders eating eggs mainly for protein value should cook them.

Your body might make better use of food in other ways e.g. drinking a can of sweetcorn with no chewing, vs. blending sweetcorn to a fine pulp and eating it. The same calories go in, but the unchewed ones will pass out the other end so you do not get as much out of them.

Never heard any difference for toast, if it was burnt to a cinder it would change, but I expect normal toast would have negligible differences. It will drop a little in weight due to moisture losses during heating, so the values might increase a bit % weight wise, but per slice would be the same.