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08-22-2007, 10:36 AM
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Rank: Light Heavyweight
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Join Date: Mar 2005
Location: CA
Posts: 4,174
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Quote:
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Originally Posted by Eric
If you don't cook your eggs you are giving up as much as FORTY percent of the protein. If I've got the math right, which is not my strong suit. Basically cooked eggs are used with about 92% efficiency and raw eggs with 52%.
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BTW, I must add that what you said in your initial post I also found in wikipedia. Unfortunately, lol, guess where wikipedia gets that information from:
Quote:
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Originally Posted by Wikipedia
In addition, the protein in raw eggs are only 51% bio-available, whereas a cooked egg is nearer 91% bio-available, meaning the protein of cooked eggs is nearly twice as absorbable as the protein from raw eggs.[1]
^ Evenepoel, P., Geypens, B., Luypaerts, A., Hiele, M., Ghoos, Y., & Rutgeerts, P. (1998). Digestibility of Cooked and Raw Egg Protein in Humans as Assessed by Stable Isotope Techniques. The Journal of Nutrition, 128 (10), 1716-1722. abstract
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Goes to show that there isn't much out there!
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