Some of the vitamins and minerals in eggs are lost during cooking. Raw eggs are high in Vitamin B (B6 and Folate) , Vitamin E , Minerals Choline and Antioxidants Alutin and Jaxanthin. But this difference is negligible. Example: From a raw egg you will get Vitamin B6.075 micrograms , Cholin 146.9 mg. On the other hand, a cooked egg contains 0.62 micrograms of vitamin B and 116 milligrams of choline. But in the case of protein, cooked eggs are more beneficial. Our body can absorb only 50% of protein from raw eggs. On the other hand , our body can absorb 91% protein from cooked eggs. A study published in the Journal of Nutrition has proven this point. Studies have shown that heat during cooking alters the structure of egg protein molecules in such a way that they become more digestible. From a raw egg our body gets only 3 grams of digestible protein ; On the other hand one gets 8 grams from a cooked egg. In addition, raw eggs contain a bacterium called Salmonella that causes food poisoning or food poisoning. At least one million people in the United States are infected with food poisoning every year by eating raw eggs. However, the bacterium responsible for food poisoning is Salmonella not only in raw eggs but also in poultry , meat , raw milk , cheese and even rotten fruits and vegetables. Boiling or cooking eggs inactivates these bacteria and eliminates the risk of food poisoning. Source: Fox News