Final answer:
The nutrient whose absorption is inhibited by avidin in eggs is vitamin biotin, a water-soluble B-vitamin essential for synthesizing glucose and fatty acids.
Step-by-step explanation:
The nutrient absorption inhibited by the protein avidin found in eggs is vitamin. Specifically, avidin binds to biotin, which is a water-soluble B-vitamin, necessary for the synthesis of glucose and fatty acids. The consumption of raw egg whites that contain avidin can lead to a biotin deficiency, as avidin strongly binds to biotin and prevents its absorption in the intestine.
Vitamins are essential nutrients that are necessary for various bodily functions, including eyesight and blood clotting, as in the case of fat-soluble vitamins A and K. Additionally, dietary lipids help in the absorption of fat-soluble vitamins, which underscores the intricate relationship between different types of nutrients in our diet.