Eggs contain the same amount of nutrients in both raw eggs and cooked eggs. Whenever the egg is cooked without any additional ingredients, it has the same nutritional value. However, adding ingredients to the egg changes the nutritional value in it.
Nutritional Value of Eggs:
Eggs contain a higher concentration of protein, fats, vitamins, and minerals along with a small number of carbohydrates in it. A raw or cooked egg contains 6.3 g of protein from which 60 percent is present in egg white. It contains 5 g of protein with 1.6g of saturated fat and 210 mg of cholesterol approximately. Egg yolk contains most of the vitamins and minerals in it.
Egg yolk contains vitamins like A, D, E, B complex, calcium, iron, folate, zinc, selenium, and thiamin in it. Potassium and Magnesium are present in higher concentrations in egg white. And phosphorous is present in both egg white and the yolk.
Protein in a cooked egg:
The protein structure of the eggs can be changed while cooking them. In raw eggs, proteins are tightly packed and bonded with weak chemicals. When cooking, those chemical bonds break down and the proteins separate from one another. It makes the egg protein to be easily digestible and absorbable.
The protein content in both raw and cooked eggs remains the same but the body can utilize the protein from cooked eggs than raw eggs. And also, normal eggs may carry bacteria which may cause food poisoning. But the cooking destroys those bacteria and reduces the risk of egg-borne food poisoning in it.
The nutrient content in two soft-boiled eggs contains 12.5 g of protein, 10.6 g of total fat and approximately 155 calories. Frying eggs in butter add additional 100 calories and 11.5 g of fat. So, the nutrient content of eggs changes with the ingredients added to it.