It would be really handy to have a table of common raw ingredients, the temperatures at which they become safe to eat (if applicable), and the temperature at which their various nutrients denature.
> the temperatures at which they become safe to eat (if applicable)
Most modern food can be eaten raw. Or lightly seared to kill surface bacteria. Modern food safety is pretty neat. It probably won't taste great though.
NB this does not apply to raw processed meat - for example, ground beef/pork/chicken is probably a bad bet. Surface area to volume ratios are key.
