I have read on other nutrition forums that raw eggs contain some protein inhibitor that prevents humans from digesting the protein correctly. They say when you cook the egg it destroys this inhibitor making cooked eggs a good source of protein but raw eggs a poor source. Is there any truth to this?
Yes, in raw eggs, especially in raw egg white an antinutrient called trypsin inhibitor protein is present which hinders in protein digestion. It can be destroyed by heating at 120 C for 15-20 minutes. Raw egg white also contains a protein called avidin which inhibits the absorption of Biotin-a B vitamin.If you cook the eggs both the factors are destroyed.
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