How did cooking food enhance early human nutrition?

Cooking food significantly enhanced early human nutrition primarily by increasing digestibility and nutrient absorption. When food is cooked, it undergoes physical and chemical changes that break down complex molecules, making it easier for the body to digest. This process also reduces the energy expenditure required for digestion, allowing humans to extract more calories and nutrients from the food consumed.

Additionally, cooking helps destroy harmful pathogens and toxins present in raw foods, reducing the risk of foodborne illnesses, which further supports better health and nutrition. As a result, early humans who adopted cooking likely experienced improved overall health and energy levels, supporting their survival and enabling the development of larger brains, which required more energy and nutrients.

The other options do not accurately reflect the primary benefits of cooking in terms of nutrition. While cooking may indeed change the taste of food, this aspect does not directly impact nutritional value. Instead, the enhancement in the ability to digest and absorb nutrients maximally represents the key advancement facilitated by cooking in early human diets.