4. by decreasing the amount of avidin. Protein is better absorbed from cooked eggs; some other nutrients like vitamin A, B5, phosphorous and potassium may be slightly reduced by cooking. White, speckled (red), and brown chicken eggs. Avidin is a glycoprotein, which is found in raw egg whites, and blocks the uptake of Vitamin B6 and Vitamin H (Biotin) causing a vitamin deficiency (it binds to Biotin and iron making them unavailable). According to Mark Sisson, nutrition researcher and Primal-diet trailblazer, [Avidin is] a glycoprotein that bonds with biotin, preventing the nutrient’s absorption. Eggs are a good dietary source of protein and will be used as our example to describe the path of proteins in the processes of digestion and absorption. One egg, whether raw, hard-boiled, scrambled, or fried, supplies about six grams of protein. Raw egg white contains a glycoprotein called avidin which binds to biotin (vitamin B7 or H) in the yolk and prevents its absorption. Eating the eggs raw may decrease absorption of proteins. Because I'm a gym-goer and wants to take in natural supplements. Pasteurised egg white protein is well-absorbed. Belgian gastrointestinal physiologists discovered that about 94 percent of egg protein is digested when cooked, compared to between 55 and 64 percent of the protein from raw eggs. Raw Egg Whites and Biotin Deficiency. Kindly show me the source , also answer the absorption, or any suggestions? On average, the amount of raw egg protein that was absorbed, was only 51%, compared to almost 91% of the cooked egg protein. Almost 50% of the 25 grams of raw egg And while you may get salmonella from raw eggs/egg product the chances are 1 in 10,000 for regular eggs and 1 in 30,000 for free range eggs. By cooking the egg, the bioavailability of egg protein increases, making cooked eggs a much better source of available protein than raw eggs. This means that cooking eggs helps the protein become more digestible and … One additional concern about raw egg safety is the avidin component in the egg white. Raw egg consumption in the diet can affect biotin absorption 1. by denaturing necessary proteins. Cooking or pasteurisation denatures (changes the 3-D structure of) the avidin and renders it harmless. Poor biotin absorption. The true digestibility of raw egg protein was significantly less, compared to that of cooked egg protein. 3. because the protein avidin binds with biotin. It found that 94% of the cooked egg protein was absorbed, compared to only 74% of the raw egg protein . This provides us with two very interesting details: 1. 2. by increasing the amount of calories. The egg is a good dietary source of protein. Many people who consume raw eggs assume that the protein is more bioavailable to their bodies if it’s uncooked, but recent studies do not concur.