Is Eating Raw Eggs Safe and Healthy?
It is one of the healthiest foods in India. It contains a number of important nutrients and provides you with healthy food. Even so, eating crushed eggs or eating them raises concerns about salmonella infections. Also, some of your invasive ingredients may be emotional or even completely blocked.
Raw Eggs Are Nutritious:
Like cooked eggs, raw eggs are highly nutritious. They are rich in high-quality protein, healthy fats, vitamins, minerals, eye-protecting antioxidants and many other nutrients.
A large raw egg contains:
- Calories: 72.
- Protein: 6 grams.
- Fat: 5 grams.
- Vitamin A: 9% of the RDI.
- Vitamin B2 (Riboflavin): 13% of the RDI.
- Vitamin B5 (Pantothenic Acid): 8% of the RDI.
- Vitamin B12 (Cobalamin): 7% of the RDI.
- Selenium: 22% of the RDI.
- Phosphorus: 10% of the RDI.
- Folate: 6% of the RDI.
In addition, a raw egg contains 147 mg of choline, an essential nutrient for healthy brain function. Choline also helps in the protection from a heart attack. Raw eggs are also high in lutein and zeaxanthin. These important antioxidants protect your eyes and can reduce your risk of age-related eye diseases. It is important to note that almost all nutrients are concentrated in the yolk. White is mostly made up of protein.
BOTTOM LINE: Raw eggs are a nutrient-dense food rich in protein, good fats, vitamins, minerals and antioxidants that protect your eyes. They are also a great source of choline. Yellow contains most of the nutrients. Eggs are the best source of protein in your diet.
In fact, eggs contain all 9 essential amino acids in the right proportions. For this reason, they are often referred to as “complete” protein sources. However, eating raw eggs can reduce the absorption of these quality proteins. A small study compared the absorption of protein from both cooked and raw eggs in 5 people.
Studies have shown that cooked eggs absorb 90% of the protein, but raw eggs contain only 50%. In other words, cooked eggs were 80% more digestible than protein. Although eggs are better absorbed by protein, cooking can reduce some of the other nutrients, like vitamin A, vitamin B5, phosphorus and potassium.
BOTTOM LINE: Research indicates that cooked eggs are more digestible than raw eggs. If you eat them raw, your body may not be able to absorb all the protein. Raw egg whites can inhibit biotin absorption. Biotin is a water-soluble B vitamin, as is Video Vitamin B7. This vitamin is involved in the production of glucose and fatty acids in your body. This is also important during pregnancy. India’s yellow biotin provides an excellent dietary supplement, raw Indian whites contain a protein. Iodine binds to biotin in little aunt. Because the heat is whipping Euden, there is no problem when the egg is cooked. Even if you crush yourself, there is not much chance. For at least one day each day, you need a large dose of Coat Indies.
BOTTOM LINE: Raw egg whites contain the protein iodine, which can inhibit the absorption of biotin, a water-soluble B-vitamin. However, it is unlikely to decrease unless you eat a lot of raw eggs. Raw eggs can be contaminated with bacteria. Raw and uncooked eggs can contain Salmonella, a type of harmful bacterium. These bacteria can be found on eggshells and even inside eggs. The use of contaminated eggs can cause food poisoning.
Symptoms of food poisoning include abdominal pain, diarrhoea, nausea, fever and headache. These symptoms usually appear 6 to 48 hours after eating and can last for 3 to 7 days. Fortunately, the risk of egg contamination is very low. One study found that only 1 in 30,000 eggs produced in the United States is contaminated. However, from the 1970s to the 1990s, contaminated eggshells were the most common source of Salmonella infection. Since then, there has been some improvement in egg processing, leading to fewer Salmonella cases and epidemics.
These changes include passivation. This process is used to reduce the number of bacteria and other microorganisms in food. The US Department of Agriculture (USDA) considers it safe to use raw eggs if they are being passivated.
BOTTOM LINE: Raw eggs may contain a type of pathogenic bacterium called Salmonella, which can cause food poisoning. However, the risk of egg contamination is very low. Bacterial infections are more dangerous for some people. In some populations, salmonella infection is of greater concern. In some people, this can have serious or even fatal consequences.
- Newborns and young children: The youngest people are at higher risk of infection due to an immune system.
- Elderly: People over the age of 65 are more likely to have foodborne infections. Contributing factors include nutritional and age-related changes in the digestive system.
- Immune compromisers: People with chronic illness have a weaker immune system and a higher risk. Diabetes, HIV and malignant tumours patients should avoid eating raw eggs.
- Pregnant women: In rare cases, Salmonella can cause uterine pain in pregnant women which can lead to premature birth or even premature birth.
These groups should avoid eating raw eggs and the foods they contain.
BOTTOM LINE: Newborns, pregnant women, the elderly and other high-risk groups should avoid eating raw eggs. In these groups, Salmonella infection can cause serious, life-threatening complications.
How to minimize the risk of bacterial infections:
It is not possible to completely eliminate the risk of infection by eating raw eggs. However, there are ways to reduce it.
Here are some effective tips:
- Always buy pasteurized eggs and egg products.
- Only buy eggs in the refrigerated food section of the grocery store.
- Eggs Keep eggs in your home refrigerator. Storing them at room temperature can cause rapid growth of harmful bacteria.
- Do not buy or use eggs before their expiration date.
- Crack get rid of cracked or dirty eggs.
Benefits of raw eggs are almost equal to cooked eggs. However, raw eggs reduce protein absorption, and the addition of biotin can be prevented. The most common of these is the small risk of raw eggs being contaminated with bacteria that can cause Salmonella infection. Buying pasteurized eggs will reduce your risk of infection.
You need to decide for yourself whether eating raw eggs is risky.
Just remember that very young children, pregnant women, the elderly and people with weakened immune systems should not eat them.