Look into calorimetry and nutritional analysis. It may very well be that you could with the right equipment and to a useful extent, develop some math around this. I’m sure others have!

For me, I’ve noticed the higher the volume of raw fruits and veggies I eat, the fitter I am, regardless of calories consumed. Haven’t tried it with raw meat tho 😅

Without the advent of fire for cooking and the nutritional liberation it provided (especially for meat), we simply wouldn’t be here, speaking and typing in complicated human language on screens programmed with different complicated languages. Frontal lobe development in our early human ancestors matches up nicely with evidence of our beginning to wield flame for cooking.

Cooking increases the nutrient concentration of food by dehydration, or rehydration with the broth and liquids of other foods as they cook. It breaks down proteins in ways chewing and acidic stomachs couldn’t as efficiently, allowing our GI tracts to shorten over time as we gave them less hard work to do. Vegetable fibers are either solubilized or broken down into smaller more manageable molecular pieces, many of which are the very favorite food of any healthy gut flora. Some raw (and common!) foods are toxic in the raw state, yet perfectly edible when cooked. It offers sterilization of food, too, which is a massive survival advantage.

There are, of course, some heat sensitive nutrients which are impacted by cooking, which shouldn’t discourage us from cooking; rather, we should simply enjoy some foods raw and some cooked!

On dogs: about 750,000 thousand years separate the advent of human cooking and the domestication of dogs. Dogs have spent, evolutionarily speaking, much less time with altered diets including cooked food, so they capacity to handle food in its raw state remains greater than ours. Their bodies are more recently equipped to handle raw food, and haven’t for as long had selective pressures to adjust to/benefit from/change in response to cooking.

Restoration hardware