View Full Version : Does cooking egg whites reduce protein?
03-03-2002, 02:57 PM
It is said that a large egg white contains 3.5 grams of protein. If I cook them, will it destroy any of the protein, and if so, how much of the 3,5 grams of protein will be left?
03-03-2002, 02:59 PM
The protein is only denatured when you cook it. It can still be used by the body.
Only if the egg white goes like a lattice-brown kinda colour eg if you over fry it will the protein be unusable by the body.
03-03-2002, 03:02 PM
Im not considering fried eggs. Im going to scramble them in the microwave, will this be okay.
Also I've heard that eating raw egg whites can lead to a deficiency in Biotin, is thi also true of coked/scrambled eg whites?
03-03-2002, 04:35 PM
How long do you cook them in the microwave. I can't stand getting out the pan and the pam, etc etc everytime I cook eggs.
03-03-2002, 04:45 PM
they dont take to long, but they are different then out of the ol' skillet!
03-03-2002, 04:46 PM
also, hard boiled eggs are ace tastety!
03-03-2002, 05:00 PM
I cook them just long enough, but not till they go brown are even close - so does this destroy any of the protein. I need to know so that I can draw up a list of my dailt protein intake and get approximately 110 grams per day.
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