Nutritional Value of Egg White and Egg Yolk
As the two parts of an egg, egg white and egg yolk have unique nutritional value on account of their different constituents. For some people, consuming only one part may be a better choice.
May 13, 2014 (Newswire.com) - Eggs have always been an ideal nutritional supplement for our body as they are rich in protein & amino acids, vitamins, minerals and other nutrients needed for our health. As the two parts of an egg, egg white and egg yolk have unique nutritional value on account of their different constituents. For some people, consuming only one part may be a better choice. We supply egg breaking and separating machine that can separate egg yolk from egg white automatically for your need.
Eggs are said to be the best source for proteins owing to high contents and digestibility of the essential amino acids in the eggs. Protein is found both in the white and the yolk, with egg white a little more prominent. Egg protein is important in stimulating muscle growth and preventing the degeneration of skeletal muscle. So eggs are preferred by those who want to build strong muscles.
It is worth mentioning that egg yolk contains many essential vitamins including Vitamin A, E, D, K and carotenoids, which are unavailable in the egg white. In addition, more than 90% vitamin B12, B2 and choline exist in the egg yolk. It is known to us that vitamins are of great importance, for example, Vitamin A is beneficial for eyesight, Vitamin D for bone construction, Vitamin B for metabolism and healthy blood cells, Vitamin E for slowing aging, choline for normal function of nerve and brain. Considering this information, the importance of the egg yolk is very obvious.
Plenty of minerals are required to build a health body. Calcium can keep the bones healthy and strong; iron is the essential ingredient of red blood cells; zinc is vital for wound healing, growth and fighting infection; potassium is involved in heart function, muscle contraction, and digestion; magnesium is vital for bone formation, nerve and muscle health, etc. Fortunately, eggs contain many of them. In particular, the egg yolk contains more than 90% of the calcium, iron, phosphorus, zinc, thiamin and 60% of the copper, manganese. On the other hand, the egg white contains over 80% of the magnesium, sodium and niacin. Both the yolk and the white are relatively comparable as far as selenium, which is used to prevent developing chronic diseases by getting rid of the damaged free radicals. As another major component of the nutritional value of egg yolk, phosphorus is necessary for bone and teeth. Above all, we can see minerals of different percentage are present in the egg white and the egg yolk.
4. Fat and Cholesterol
Great news for people on a diet! Almost the entire fat and cholesterol in the egg are contained in the yolk, accounting for more than 99.5%. Although cholesterol helps to maintain the flexibility and permeability of cell membranes, eating only egg white will be recommended to those want to eat a healthier diet and have high cholesterol.
In short, both egg white and egg yolk have their own health benefits, different but equally important for our health. Egg yolk has very good nutrients and a lot of cholesterol. Egg white is low in fat and vitamins. So to eat what you need according to relevant situations is mostly helpful.
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