Why shouldn’t you eat raw eggs? The risk of salmonella infection isn’t the only problem. You’re also robbing yourself of protein.
One egg contains about 6 grams of protein. In their natural state, these proteins are locked into a tight ball. Our bodies have a hard time absorbing protein in this shape.
When you cook the egg, the proteins unfold and combine with one another. This process turns the transparent part of the egg white.
It also makes the proteins easier to absorb. One study found that patients who ate egg protein absorbed 50$ of the protein in its raw form and absorbed 91$ when the proteins were cooked.
Plus, eggs contain all 9 essential amino acids that keep us healthy. But those nutrients are locked in the egg’s proteins. So whether you prefer fried, scrambled, or hard boiled, do your body a favour and heat that egg up.
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