Raw vs Cooked Eggs: Eggs are widely regarded as one of the most nutritious foods and are often recommended by health experts as part of a balanced daily diet. Rich in protein, vitamins, and essential nutrients, eggs are consumed in various forms, including boiled, omelettes, curries, and in some cases, even raw. However, a common question continues to spark debate: does eating raw eggs provide more protein than cooked eggs?

There are several misconceptions surrounding this topic. While some believe that consuming raw eggs preserves nutrients and boosts protein intake, others argue that cooking eggs enhances their nutritional value. To clarify the facts, health experts have explained how the body processes protein from eggs.

According to doctors, the belief that raw eggs offer more protein is incorrect. In reality, cooked eggs allow the body to absorb protein more efficiently. Studies indicate that protein absorption from cooked eggs, such as boiled or omelette preparations, can be as high as 90 percent. In contrast, the body absorbs only about 50 percent of the protein present in raw eggs.

Health experts also warn about the disadvantages of consuming raw eggs. Eating them raw may increase the risk of bacterial infections, potentially leading to digestive issues such as diarrhea, constipation, nausea, and gas. Additionally, raw eggs contain compounds that interfere with biotin absorption, which may contribute to hair loss and vitamin deficiencies over time.

While eggs are an excellent source of protein, they also provide essential fats, vitamin D, and vitamin B12. Experts advise consuming eggs in moderation, based on factors such as age, body weight, and seasonal conditions. Since eggs are considered heat-producing foods, it is recommended to limit intake during the summer months.