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We thank Wollstonecroft et al. for supporting the evidence that not all calories are equal (1). We found that the bioavailability of calories from lean beef (Bos taurus) and sweet potato (Ipomoea batatas) increased with food processing (2). For both foods, cooking had a larger impact on bioavailability than pounding, and when these processing methods were applied in combination, cooking improved a pounded diet whereas pounding did not improve a cooked diet. Our findings emphasize that the biochemical assays used in the production of modern nutrition labels do not fully account for the energetic significance of food processing. Such assays ignore important costs of …

Reply to Wollstonecroft et al.: Cooking increases the bioavailability of starch from diverse plant sources