Tips for Health

Egg Yolks: Raw or Cooked?

By on July 5, 2012 in Dieting, Health with 0 Comments


The consumption of raw egg yolks is a common practice in many fields of sport and art (to improve the voice), adding them to drinks and protein shakes to boost nutritional value.

While the yolks are very nutritious—either cooked or raw—if consumed in the latter, forms the risk of gastrointestinal complications given the facility to become contaminated by bacteria.

Buds and bacteria

While the eggs that are available in the market are washed and disinfected, bacterial infections may be housed in them even before being put on the chicken. The most common infection that could be is salmonella, which affects the egg before the shell fully develops and concentrates on the yolk for its high nutrient availability.

If a person were to eat an egg infected with salmonella, from 8 to 72 hours after suffering fever, he would certainly have headache, severe abdominal pain, vomiting and diarrhea. This could take a week to disappear.

Nutrient content of egg

It is uually taken as a rule to consider that the nutritional value of egg yolk, either raw or cooked, is about 55 calories, 2.7 grams protein, 4.5 grams of fat and 0.61 grams of carbohydrates. Also, they are rich in vitamins like A, D, E, B-12 and folate, and minerals like potassium, calcium, iron and phosphorus.

One of the most important properties of egg yolk is made up of the antioxidants lutein and zeaxanthin which provide its yellow-orange characteristic, which is also a very beneficial supplement for the eyes.

As for the belief that the yolk is bad for cholesterol, it was found that consumption of this food only raises levels of good cholesterol (HDL) and just a bit of LDL or bad cholesterol.

You see, the benefits of egg yolk are many. But, it is always recommended to consume the yolks cooked rather than raw, because that way, you’ll be making the most of its property, without running the risk of bacterial infection.

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