Raw fruit is fine, veggies not really. Many contain substances that should deter animals from eating them. The digestibility of veggies usually increases when they are cooked.

wheat contains Phytic acid for example: https://en.wikipedia.org/wiki/Phytic_acid which can be reduced with the correct dough process.

The beta-carotene in carrots is fat soluble and the cells are pretty robust, so you get more out of them if you cook them in fat.

Champignons contain a mild poison, which is not deadly for humans but destroyed when heated, digestibility increases too.