The advantage is nutrition, but the disadvantage is that raw eggs contain anti-enzyme proteins and anti-biological proteins. The former hinders the absorption of protein by human gastrointestinal tract.

2.

Eggs are one of the best sources of nutrition for human beings. Eggs contain a lot of vitamins and minerals and protein with high biological value. For people, the protein quality of eggs is the best, second only to breast milk. An egg contains half an apple or half a glass of milk, but it also contains 8% phosphorus, 4% zinc, 4% iron, 10% protein, 6% vitamin D, 3% vitamin E, 6% vitamin A, 2% vitamin B, 5% vitamins b2 and 4. These nutrients are essential to the human body, and they play an extremely important role, such as repairing human tissues, forming new tissues, consuming energy and participating in complex metabolic processes.

3.

Protein contained in fresh eggs is mainly egg protein (in egg white) and yolk protein (mainly in yolk). Protein's amino acid composition is closest to human tissue protein, so its absorption rate is quite high, reaching 99.7%. The fat contained in fresh eggs is mainly concentrated in the yolk. In addition, egg yolk also contains lecithin, vitamins and minerals, which helps to improve the function of the nervous system. Therefore, egg yolk is a good brain-nourishing and educational food. Regular consumption can enhance memory and prevent memory decline in the elderly.