Egg whites and yolks are high in fat.

Generally speaking, the nutritional value of egg yolk is higher than that of egg white.

From several main values, the comparison is as follows:

The heat of egg yolk (328 kcal) is much higher than that of egg white (60 kcal).

The protein content of egg yolk (15.2g) is higher than that of egg white (1 1.6g).

In addition, protein contained in egg yolk is protein with higher price.

But the cholesterol in egg yolk is very high, and people with asthma and high cholesterol should eat less egg yolk.

The following is a detailed comparison of specific information and data:

One:

Egg yolk:

Egg yolk is rich in fat, including neutral fat, lecithin and cholesterol. It is also rich in minerals such as calcium, phosphorus and iron; At the same time, it is rich in protein, and it is protein with higher price; And it is rich in vitamins, among which vitamin A, vitamin D and vitamin B are the most.

Nutritional analysis:

Lecithin in egg yolk can release choline after being digested by human body, and choline can reach the brain through blood, which can avoid mental decline and enhance memory; Medical experts say lecithin is the bane of Alzheimer's disease; Lecithin in egg yolk can promote liver cell regeneration, increase human plasma protein content, promote body metabolism and enhance immunity.

Nutritional components of egg yolk:

heat quantity

(328.00 kcal)

protein

(15.20g)

fat

(28.20 g)

carbohydrate

(3.40 g)

vitamin A

(438.00 micrograms)

Vitamin b 1

(0.33 mg)

riboflavin

(0.29 mg)

nicotinic acid

(0. 10 mg)

tocopherol

(5.06 mg)

calcium (Ca)

(1 12.00 mg)

phosphorus (P)

(240.00 mg)

natrium

(54.90 mg)

magnesium

(4 1.00 mg)

iron

(6.50 mg)

zinc (Zn)

(3.79 mg)

selenium

(27.0 1 μ g)

copper

(0.28 mg)

manganese

(0.06 mg)

potassium

(95.00 mg)

cholesterol

Two: egg white:

Nutritional analysis:

Egg white can not only whiten skin, but also make skin tender. This is because it is rich in protein and a small amount of acetic acid. Protein can enhance the lubrication of skin, and acetic acid can protect skin from slight acidity and prevent bacterial infection. In addition, egg white has the function of clearing away heat and toxic materials.

Nutritional components of egg white:

heat quantity

(60.00 kcal)

protein

(11.60g)

fat

(0 0. 10/0g)

carbohydrate

(3 3. 10/0g)

Vitamin b 1

(0.04 mg)

riboflavin