Tag: Raw vs cooked eggs

Studies show that protein from cooked eggs is absorbed almost twice as effectively as protein from raw eggs. This surprising fact makes you wonder: is there any point in eating raw eggs when cooking offers better nutrient absorption while eliminating serious health risks like bacterial contamination?

According to one study, the human body can absorb approximately 91% of the protein from cooked eggs, but only about 51% from raw eggs. This reveals that far from lowering protein, cooking significantly enhances its nutritional availability.

According to one study, your body can absorb up to 91% of the protein in cooked eggs, compared to only 51% in raw eggs. This surprising fact challenges the common misconception that cooking always diminishes nutritional value, raising a crucial question: do eggs lose nutrition when cooked?

While often called the 'gold standard' for protein, the protein in raw eggs is only about 50% bioavailable, in stark contrast to cooked eggs, which are over 90% digestible. This significant difference in absorption rate is a critical factor for anyone looking to maximize the nutritional benefits of this versatile food.

According to a study published in the Journal of Nutrition, the human body can absorb almost 91% of the protein from a cooked egg, compared to only 51% from a raw one. This surprising fact immediately prompts a deeper investigation into the question: do eggs lose their nutritional value when cooked?