This young athlete needs help. I know that when you expose proteins to high temperatures, they start to denaturate. So when you boil an egg, the proteins in egg white start to denaturate and become solid. My question is, does that boiling process make egg lose its nutritious properties? Can I get more protein by drinking raw egg white? (yuck)
In the book Eggs and Health Promotion by Ronald Ross Watson, the author tabulates the effect of cooking on the macronutrient and energy content of eggs. Using data obtained from the Royal Chemistry Society, he indicates that no protein is lost by boiling an egg, or indeed by poaching same. A scrambled egg loses 14% of its protein value.
However, substantial percentages of water-soluble vitamins are apparently lost in the boiling process, e.g. 56% of vitamin B[sub]12[/sub].
See Table 17.3 and the paragraph above.
Wow thanks, that really explained a lot.