Raw vs. Cooked Eggs: Unpacking Nutrition, Salmonella Risks, and Absorption Differences

• Raw eggs pose a risk of Salmonella infection, which can cause severe gastrointestinal symptoms and fever.
• Contamination can occur inside the hen, on the eggshell, or during handling and production processes.
• Pasteurization reduces bacteria in eggs, but not all eggs, especially in India, undergo this process.
• Protein absorption from raw eggs is significantly lower (around 50%) compared to cooked eggs (around 90%).
• Raw egg whites contain avidin, which hinders biotin absorption; cooking destroys avidin, improving nutrient uptake.

Why It Matters: Cooked eggs offer better nutrient absorption and significantly lower health risks compared to raw eggs.