Nutrition Facts
Eggs contain many nutrients and protein which are denatured when cooked; therefore it is thought that eating them raw maximizes the beneficial effects of these nutrients. In actuality, however, only half of the protein in raw eggs is digestible as compared to cooked eggs, and protein denaturation is nutritionally irrelevant since protein is broken down in the normal course of digestion. The egg yolk contains more than enough levels of biotin to compensate for the high levels of avidin in raw egg white, which binds to the B-vitamin biotin, preventing their absorption and potentially causing a deficiency if the yolk is not consumed with the white. Raw eggs are a known transmission vector for salmonella food poisoning. The bacteria is sometimes found within fresh raw eggs, particularly in the yolk. This risk can be avoided by substituting pasteurized raw egg products such as "Egg Beaters."
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