Which of the following is a benefit of cooking food in early human societies?

Cooking food provided several significant benefits to early human societies, one of which was the increased nutritional value of food. When food is cooked, it can make nutrients more bioavailable, meaning that the body can absorb and utilize them more effectively. For example, cooking meat and plant materials often breaks down complex fibers and proteins, transforming them into forms that the digestive system can process more conveniently. This process not only helps in the digestion of food but also in the absorption of essential vitamins and minerals.

Furthermore, cooking can eliminate harmful pathogens and bacteria present in raw food, reducing the risk of foodborne illnesses. It can also break down toxins found in some raw foods, making them safer to consume. Overall, the practice of cooking would have contributed significantly to the overall health and longevity of early human populations by improving the safety and nutritional quality of their diets.