Both raw eggs and cooked eggs are quality sources of vitamins and minerals such as vitamin D, vitamin B-12 and phosphorus. Raw and cooked eggs contain varying amounts of these nutrients, but the differences are slight. For instance, one large raw egg contains 99 milligrams of phosphorus, while one large cooked egg contains 86 milligrams. One large raw egg contains 41 international units of vitamin D, while one large cooked egg contains 44 international units. Drinking raw eggs provides micronutritional benefits comparable to those of eating cooked eggs.
Dinma eak (1) Avinash egg!!!