Protein : Egg Whites vs Egg Yolk
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Nutritional Value
Lets Start with Egg overall as a whole
100g of eggs
Calories = 143
Fat = 10g
Saturated Fat = 4g
Cholesterol = 422mg
Protein = 13g
Now lets break it down into White and Yolk
Egg Whites 100g
Fat = 0g
Cholesterol = 0mg
Protein = 11g
Egg Yolk 100g
Calories = 313
Fat = 27g
Saturated fat = 10g
Cholesterol = 1234mg
Protein = 16g
Conclusion
Wheras the Yolk does contain slightly more Protein, It also contains all the bad things such as Saturated Fat and Cholesterol in scarily high dosages, which has been linked to many health problems, However The Yolk does contain a good source of Folate, Vitamin B12 and Phosphorus, and a very good source of Selenium, Vitamin A, Iron and Calcium. So it is abit of a double edged sword but due to the high levels of fat in Yolk, i would cut it out as much as possible and obtain the Whites from the eggs instead
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indeed! cant say i notice too much difference in taste when you change the yolk to whites ratio
A recent research indicates that when hens are fed with a diet low in omega-6 fatty acids from a young age (feed high in wheat, barley, and milo and lower in soy, maize and sunflower, safflower and maize oils) they may cause less oxidative damage to human health.
Any thoughts on this?
Peace
Mike
www.theironyou.com
Blair Rockefeller 15 months ago
great Hub. When making omelets I use 1 whole egg, then 1 or ocassionally 2 additional egg whites.