Raw eggs can generally provide the body with protein, vitamins and other nutrients when consumed directly, but the absorption of nutrients is lower when drinking them directly compared to eating them cooked, so it is recommended that they be cooked and consumed. Raw eggs are rich in protein, a variety of amino acids, cholesterol, vitamin B₄ (choline) and other nutrients that can be absorbed and utilized by the body. Among them, there are 12.56g of protein, 1068mg of leucine, 380mg of methionine, 372mg of cholesterol, and 293.8mg of vitamin B₄ per 100g of raw eggs. Although these substances can also be absorbed and utilized by the human body, studies have shown that the absorption rate of nutrients from direct consumption of raw eggs is much lower than that from consumption of hard-boiled eggs. Moreover, pathogens such as salmonella may be present in raw eggs, and direct consumption of raw eggs may increase the risk of being infected.