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Which is better raw egg or boiled egg?
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Which is better raw egg or boiled egg?

The Short Answer:

When it comes to which is better, raw egg or boiled egg, the answer is boiled egg. Boiled eggs are easier for the body to digest and absorb, and they are also less likely to contain bacteria that can cause food-borne illnesses.

The Benefits and Disadvantages of Eating Raw Eggs

Raw eggs have been consumed for centuries, but in recent years, there has been a lot of debate about whether or not they are safe to eat. On one hand, raw eggs contain more nutrients than cooked eggs, but on the other hand, they can also contain bacteria that can cause food-borne illnesses. In this article, we will explore the benefits and disadvantages of eating raw eggs.

Nutritional Benefits of Eating Raw Eggs

Raw eggs contain more nutrients than cooked eggs, including more vitamins, minerals, and proteins. They also contain higher levels of healthy fats, such as omega-3 fatty acids. Raw eggs also contain more antioxidants, which can help protect against cell damage and disease.

Risks of Eating Raw Eggs

The main risk of eating raw eggs is the potential for food-borne illnesses. Raw eggs can contain bacteria such as salmonella, which can cause serious illness. The risk of contamination is higher in eggs that have been cracked open, as the bacteria can get inside the egg.

Cooking Eggs to Reduce Risk

Cooking eggs can reduce the risk of food-borne illnesses, as the heat from cooking kills any bacteria that may be present. Cooking also makes the nutrients in eggs easier for the body to digest and absorb. One study found that the body is able to absorb 90% of the protein found in cooked eggs compared to only 50% in raw eggs.

Conclusion

When it comes to which is better, raw egg or boiled egg, the answer is boiled egg. Boiled eggs are easier for the body to digest and absorb, and they are also less likely to contain bacteria that can cause food-borne illnesses. However, if you do choose to eat raw eggs, it is important to take steps to reduce the risk of food-borne illnesses, such as buying eggs from a reputable source and storing them properly.

Walter Nedum

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