Raw Eggs for Double Energy? The Truth About Health Risks and Nutrient Absorption

• Consuming raw eggs carries a high risk of Salmonella infection, which can cause food poisoning, fever, abdominal pain, vomiting, and diarrhea.
• Raw egg white contains avidin, a protein that hinders biotin absorption, a problem eliminated by cooking.
• The body absorbs only about 50% of protein from raw eggs, compared to over 90% from cooked eggs.
• Overcooking eggs can destroy essential vitamins and negatively impact taste and texture.
• Boiled eggs, cooked until the white is firm and yolk is soft, offer maximum nutritional benefits and safety.

Why It Matters: Raw eggs pose infection risks and offer less protein absorption; cooked eggs are safer and more nutritious.