Which is more nutritious, egg yolk or egg white? more edible? Explain to you from 3 aspects

Going back a few decades ago, due to the relatively backward economic level of our country at that time, the diet level of the residents at that time was quite poor, and it was considered a luxury to eat an egg.

　　However, with the continuous improvement of living standards in recent years, eggs have long become a household meal and one of the essential ingredients in the kitchen.

　　However, as Chinese residents attach importance to health preservation and health care, there are more and more controversies about eggs. Among them, the most concerned issue is that eggs are divided into two parts: yolk and white. There is a lot of cholesterol in the yolk. You can't eat egg yolk. Compared with egg yolk and egg white, which part has higher nutritional value and is more suitable for human consumption?

　　To know the answer to this question, we can comprehensively analyze it from the following three aspects:

　　1. Protein content

　　Relevant research surveys show that 90% of protein is actually water, and the rest is protein, minerals, vitamins, fats and glucose . Therefore , the protein content of egg yolk is much higher than that of egg white .

　　Moreover, egg yolk contains unsaturated fatty acids necessary for the human body , especially rich oleic acid substances. After these beneficial substances enter the body, they can protect the cardiovascular and cerebrovascular and prevent heart disease.

　　But it should be emphasized that the composition of amino acids in egg white is the closest to that of the human body, has the highest biological value , and is easily absorbed and utilized;

　　2. Minerals

　　The content of minerals and vitamins in egg yolk obviously exceeds that of egg white. Some studies have shown that the total amount of minerals in egg yolk is about twice that of egg white, and the content of iron, selenium and zinc is higher than that of egg white. egg whites.

　　In addition, fat-soluble vitamin A, vitamin D, vitamins and other beneficial substances, the content of egg yolk is also relatively high. In egg white, it is difficult to find traces of these vitamins, only vitamin B2 exists;

　　3. Fat content

　　The fat content of egg yolk is higher than that of egg white, which is about 280 times that of egg white . According to the results of the current clinical study, 98% of the lipids in the whole egg are actually concentrated in the yolk , while the lipid content in the egg white is extremely low .

　　The lipids in egg yolk are mainly lecithin, which is a strong emulsifier that facilitates lipids to pass through the blood vessel wall and be absorbed and utilized by tissues. At the same time, lecithin can also provide choline to help the body synthesize an important neurotransmitter (acetylcholine), which contributes to the development of brain tissue in children. Of course, the cholesterol content in egg yolks far exceeds that of egg whites.

　　From the above three points alone, the nutritional value and nutrients of egg yolk are significantly higher than that of egg white. However, this does not mean that everyone should completely abandon egg whites and eat egg yolks directly.

　　You must know that the human body needs comprehensive absorption of nutrients. If you blindly eat a large amount of egg yolk, it may cause the intake of lipids to exceed the standard, causing obesity, metabolic disorders and other problems.

　　Therefore, in our daily life, we should put aside the prejudice against the egg itself. Whether it is egg white or egg yolk, it is edible. It is a high-quality source of protein, cholesterol and fat-soluble vitamins.

　　Of course, this does not make everyone wantonly eat eggs in daily life. From a clinical point of view, adults eat 1-2 eggs a day is the best state.