Which process can improve the nutritional value of the food?

Fermentation is a process that can significantly improve the nutritional value of food. It enhances the bioavailability of nutrients, increases the presence of probiotics, and can produce beneficial compounds such as vitamins and organic acids. Additionally, fermentation can reduce anti-nutrients, making it easier for the body to absorb essential minerals. Foods like yogurt, sauerkraut, and kimchi are prime examples of this beneficial process.