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Anonymous
Protein absorption is higher in cooked eggs than in raw eggs, and this discrepancy is higher still if solely focusing on egg whites.
Most times when cooking we damage the nutrients within (there are exceptions- lycopene is one that becomes more bioavailable) so yes, nutrient absorption may be lower in cooked eggs, another good reason to eat your veggies. Finally raw eggs contain the protein Avidin that binds to Biotin, which is necessary for the metabolism of carbohydrate, protein and fatty acids (quite an important vitamin). Cooking denatures the Avidin allowing Biotin to be absorbed, although this only really becomes a problem with high amounts of raw eggs or usage for a prolonged period. Still weighing up the pros and cons I would go the cooked route.
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