Eggs are one of the most healthiest foods known to mankind. They contain several essential nutrients and also have several health benefits.
People have been plagued with the question 'are raw eggs safe to eat'? Eating raw eggs or foods containing them raises a concern on the risk involving Salmonella infection.
Just like cooked eggs, raw eggs are also known to be extremely nutritious. They are known to be highly rich in high-quality protein, healthy fats, vitamins, minerals, eye-protecting antioxidants and several other nutrients.
One whole large raw egg, which is about 50 grams, contains vitamin A, vitamin B2, Vitamin B5, vitamin B12, selenium, phosphorous, folate, protein, fat, etc.
So if you have been wondering 'do raw eggs have more nutrients', then you need to read this article to find out.
1. The Protein In Raw Eggs Is Not Well Absorbed:
Eggs are known to be a complete protein source. But eating raw eggs may decrease the absorption of the quality of protein. About 90% of the protein in cooked eggs are absorbed, but only 50% of it is absorbed in raw eggs.
Research indicates that the protein in cooked eggs is more digestible than the protein in raw eggs. If you eat them raw, then you may not be able to absorb all the protein.
2. Raw Egg May Block Biotin Absorption:
Biotin is a water-soluble B vitamin, which is also known as vitamin B7. This vitamin is necessary for the body's production of glucose and fatty acids. Raw eggs contain the protein avidin, which may block the absorption of water-soluble B vitamin.
3. Raw Eggs May Be Contaminated With Bacteria:
Raw and uncooked eggs can contain Salmonella, a harmful bacteria. This bacteria can be found not only on the egg shells but also inside the eggs. Consuming contaminated eggs can cause food poisoning. This is also confirmed in the study A 'Nosocomial Outbreak of Salmonella enteritidis Infection Due to the Consumption of Raw Eggs'.
Below we have mentioned how different category of people can be affected from the Salmonella bacterial infection.
a. Infants And Young Children:
People belonging to the youngest age group are more susceptible to infections due to immature immune systems.
b. Pregnant Women:
In some cases, Salmonella can also cause cramps in the uterus of the pregnant women and this can lead to premature birth or still birth.
c. The Elderly:
People over the age of 65 are more likely to die from food-borne infections. Hence, them consuming raw eggs can raise the risk of food poisoning.
d. Immune-compromised Individuals:
The immune system is known to be weaker and more vulnerable to infections in people who are down with chronic infections. People with diabetes, HIV and malignant tumours are among those who should not eat raw eggs.
Now let's take a look at how to minimize the risk of bacterial infection caused by raw eggs.
Buy only pasteurized eggs and egg products that are available in many supermarkets.
Buy only eggs that are placed in the refrigerated section of the grocery store.
Keep the eggs refrigerated in your house. If you store them at room temperature, it can induce the rapid growth of harmful bacteria.
Don't buy or consume eggs post their expiry date.
Get rid of cracked, broken or dirty eggs and do not consume these at any cost.
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