I think this paragraph can be taken with a grain of salt. Are you implying if they would not cook they would not get the the bounty of amino acid ? for your info . what ever amino acids were there in green they would be in cooked , perhaps you even might loose some of the amino acid if you cook the green
The only amino acids (protein) in plant tissue are in the
seeds. Everything else in a plant is either
starch, which provides calories but no protein, or
fiber, which provides no nutrition except roughage to clean out our intestines.
Nuts are seeds and they can be eaten raw. We can digest the protein in nuts. There are a few other plants that have large seeds that can be eaten raw.
But in most plants the seeds are small and it's very difficult to harvest enough of them to make a meal. The exceptions are
grains (wheat, rice, corn, etc.) and
legumes (beans, alfalfa, peanuts, etc.) These seeds are large and contain a lot of protein. However,
we cannot digest those seeds when they are raw. Grains and legumes
must be cooked before our digestive system can disassemble the tissues and extract the amino acids.
This is one of the reasons why the technology of
cooking (controlled fire) was such a boon for humans. There are wild grains and wild legumes, and we were suddenly able to extract the protein from these plants. The other reason, of course, is that
raw meat is very difficult to eat. We don't have any problem digesting the protein in raw meat, but we have a lot of trouble
chewing it. Anthropologists estimate that our ancestors spent
four hours every day, just
chewing. Yes, those people had flint knives, but flint knives aren't as precise as our modern metal knives. So they were only of limited use in cutting meat.
So yes, it's exactly right: without cooking grains and legumes, humans cannot get the bounty of amino acids.
There are many animals with this problem: all the carnivores, for example. Dogs, cats, bears, hyenas, raccoons, etc. None of them can digest raw grains and legumes. That's why they eat meat.
You can easily identify a
herbivore, an animal that subsists exclusively on plant tissue. They have an enormous gut, which contains a large bacteria culture. The bacteria have the enzymes to break down plant tissue; basically the bacteria eat the plant tissue and grow larger, then they reproduce by dividing into two. They've turned the plant tissue into protein, which becomes more bacteria. Then the animals digest the bacteria and that's how they get their protein.
This is why cattle, sheep, camels, elk, elephants, horses, rhinoceroses, pigs, hippopotamuses, giraffes, goats, tapirs, and a few other less well-known
artiodactyls and
perissodactyls have such large guts. Many of them have
multi-chamber stomachs that pass the food back and forth to extract the protein.
Even our closest relatives, the other Great Apes, have large stomachs, although not as large as cattle and pigs. They eat a lot of leaves, and they have a relatively small bacteria culture that converts it to protein. However, they also eat insects and other small animals, so they get a lot of their protein that way. Our ancestors also ate insects and other small animals, so even though they were herbivores, their stomachs weren't as big as a cow's stomach.