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  1. #1
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    Do the nutrition facts of an egg change once you fry/boil/etc it??

    Im looking at nutritiondata.com and the sodium and calories change drastically once the egg is fried or boiled or scrambled

    anyone have a decent explanation?
    DEAL WITH IT!
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  2. #2
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    Originally Posted by Victor Von Doom View Post
    Im looking at nutritiondata.com and the sodium and calories change drastically once the egg is fried or boiled or scrambled

    anyone have a decent explanation?
    heat damages protien structure and molecules. I think the best way for cooking an egg is boil with the shell on
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  3. #3
    Getting Yucky Pretty Boy Floyd's Avatar
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    Originally Posted by Nutstormer View Post
    heat damages protien structure and molecules. I think the best way for cooking an egg is boil with the shell on
    hhmm, also the yolk seems to pack most of the calories but the sodium doesnt seem to change much once the yolk is dumped
    DEAL WITH IT!
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  4. #4
    Clen your room kids zooyork69's Avatar
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    i think thats why some people eat/ drink them raw but it doesnt change much. im pretty sure its 8grams cooked per egg.
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  5. #5
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    heat denatures protein
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  6. #6
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    Originally Posted by Victor Von Doom View Post
    hhmm, also the yolk seems to pack most of the calories but the sodium doesnt seem to change much once the yolk is dumped
    What are you writing a 5 page essay on an egg? Just eat it lol
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    eat raw eggs and profit?
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  8. #8
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    Originally Posted by Nutstormer View Post
    heat damages protien structure and molecules.
    And this means absolutely nothing in terms of nutrition.
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  9. #9
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    juat eat the eggs man, howerver taste better so you wont get sick of it.
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  10. #10
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    Originally Posted by FunkDaddy View Post
    And this means absolutely nothing in terms of nutrition.
    well if the protien molecules are being damaged that translates into nutritional value loss
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  11. #11
    Enjoy The Ment FunkDaddy's Avatar
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    Originally Posted by Nutstormer View Post
    well if the protien molecules are being damaged that translates into nutritional value loss
    Yes, it would mean that, but cooking doesn't "damage" the proteins, it changes their molecular structure, it doesn't change the amount of protein in a raw egg vs cooked egg.
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  12. #12
    Getting Yucky Pretty Boy Floyd's Avatar
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    Originally Posted by Nutstormer View Post
    What are you writing a 5 page essay on an egg? Just eat it lol
    Im trying to cut my consumption of sodium, its very hard since most protein based foods pack sodium compared to potatoes/fruit/oats

    its also hard to consume enough calories off of low sodium foods

    Originally Posted by Googooly View Post
    juat eat the eggs man, howerver taste better so you wont get sick of it.
    taste isnt part of the dictionary in this case
    DEAL WITH IT!
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  13. #13
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    Originally Posted by Victor Von Doom View Post
    Im looking at nutritiondata.com and the sodium and calories change drastically once the egg is fried or boiled or scrambled

    anyone have a decent explanation?
    Raw eggs contain a compound that binds biotin, and excessive consumption can lead to biotin deficiencey
    I Browse the MISK

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  14. #14
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    Originally Posted by FunkDaddy View Post
    Yes, it would mean that, but cooking doesn't "damage" the proteins, it changes their molecular structure, it doesn't change the amount of protein in a raw egg vs cooked egg.
    Certain cooking and processing techniques may decrease the nutritional value of the foods you eat. Cooking foods too thoroughly, especially vitamins may ...


    http://www.beauty-and-nutrition.com/...e_of_food.html

    "Decrease in nutritional value
    Russian researchers also reported a marked acceleration of structural degradation leading to a decreased food value of 60 to 90% in all foods tested. Among the changes observed were:
    Deceased bio-availability of vitamin B complex, vitamin C, vitamin E, essential minerals and lipotropics factors in all food tested."

    http://www.mercola.com/article/microwave/hazards.htm
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