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Great question - I only found this out recently myself. But cooking severly damages the proteins in eggs. endquote
Proteins have 3-d structure dependent on how it folds. This si important for a protein to function in the organism that produces said protein but does not matter from a nutritional standpoint. In heating a protein the quantinary structure is denatured as well as the tertiary (hydrogen bonding) even down to the secondary structure (disulphide bonding). This denaturing exposes the hydrophobic portions of the proteins which then aggragate to each other forming the clumping (denaturing) of the proteins. This is the "white" of the egg actually turning white!! Now none of the amino acids have been changed and they are all still there for digestion and absorption by the body. The form of the protein is changed but not the amino acid constituents. There is no difference nutritionally between cooked and raw egg as far as protein is considered. No proteins or peptides are ever absorbed intact into the human body...do do so would elicit a robust immune response to the foreign protein! Even your own digestive enzymes are digested and reabsorbed as their amino acid consituents.