Protein of eggs is rich in essential amino acids, and its composition ratio is suitable for human needs. Eggs are also a good source of vitamins and inorganic salts and a kind of food with high nutritional value.
Some people like to eat raw eggs. I think that the nutrients of eggs are destroyed after they are cooked, and I think that eating raw is better than eating cooked. In fact, this way of eating is not only useless but also harmful. First, eggs are produced by the ovaries and cloaca of chickens, which have a high rate of bacteria, so the surface of eggshells and even egg yolks may have been contaminated by bacteria, which can easily cause parasitic diseases, intestinal diseases or food poisoning if eaten raw. Second, raw eggs still have a fishy smell, which can inhibit the central nervous system, make people lose appetite, and sometimes make people vomit. Third, raw egg white contains a substance called avidin, which prevents the human body from absorbing biotin contained in egg yolk. After the eggs are cooked, they can kill bacteria inside and outside the eggs and destroy avidin, so the eggs should not be eaten raw.