What is egg white or egg yolk? Or egg whites with egg yolks

The egg white is the egg white that has been cooked.

Raw eggs are made up of two parts: egg white and egg yolk.

When cooked, eggs are made up of egg whites and yolks. Because egg whites turn into egg whites when cooked.

There are at least 3 layers of chicken white, the outer layer and the inner layer are relatively thin, the middle layer accounts for about 65% of the whole chicken white, because it contains about fibrous mucin, so it is more viscous, and the inner and outer 2 layers contain very little such mucin.

Each 100 grams contains 10 grams of protein, 1 gram of fat, 1 gram of carbohydrates, and 1 gram of ash; calcium 19 mg, phosphorus 16 mg, iron mg, riboflavin mg, niacin mg; Vitamin A and C deficiency; Micrograms of thiamine, 1 microgram of pantothenic acid, (dry egg white) micrograms of p-aminobenzoic acid.

According to the proportion of moisture and solids, the moisture content is 87%, and the solids are 13%; About 90% of the solids are proteins, of which: ovalbumin 75%, ovomucoid 15%, ovmucin 7%, and peralbumin 3%.

Ovalbumin is a phosphorus-containing protein that contains mannose.

Egg mucin contains a mixture of sugars consisting of 3 parts mannnose and 1 part galactose.

Egg mucin contains a mixture of sugars, of which mannose and galactose are equal in content.

Mixed sugars with albumin, including 3 parts mannose and 1 part galactose.

Whole chicken white also contains about free glucose.

Oomucin is a mixture that contains lysosomal bacteria, ooprotease inhibitors, ovomucoids, ooglycoproteins, vitelline proteins.

Chicken white contains very little lipids, but there are also trace amounts of fat, traces of lecithin, cholesterol and the fat-soluble pigment lutein.

The protein of chicken white is nutritionally excellent because it contains all the essential amino acids.

To put it simply, the egg white is the last thing left behind after the egg is broken, and it becomes an egg white when heated.

Dizzy, such a weak problem is also on, do you have a lot of points??

The protein of the egg yolk and egg white is high-quality protein and has a high digestibility. However, egg yolk is quite different from other nutrients of egg white, and egg albumin is the main protein; In addition to being rich in yolk phosphoprotein, egg yolk is also rich in fat and micronutrients (micronutrients are a general term for vitamins and trace elements), especially iron, phosphorus, and vitamins A, D, E and B groups.

Egg Eating Benefits:

1.Brain Strengthening. The lecithin, triglycerides, cholesterol and vitelline in egg yolk have a great effect on the nervous system and physical development, can avoid mental decline in the elderly, and can improve memory in all age groups.

2.Protects the liver. The protein in eggs has a repairing effect on liver tissue damage. The lecithin in egg yolk can promote the regeneration of liver cells, increase the amount of plasma protein in the human body, and enhance the body's metabolic function and immune function.

3.Prevention and treatment of arteriosclerosis. American nutritionists and medical workers use eggs to prevent and treat atherosclerosis, and have achieved surprising results.

4.Prevent cancer. Eggs contain more vitamin B2, which can break down and oxidize carcinogens in the human body. The trace elements in eggs, such as selenium and zinc, also have anti-cancer effects.

5.Slows down aging. Eggs contain almost all the nutrients that the human body needs, so they are called "ideal nutrient stores". Nutritionists call it the "complete protein model", which is one of the experiences of many long-lived people.

Egg yolks are high in calories.

Of the 80 calories of an egg, 60 are egg yolks and 20 come from egg whites.

Egg white and egg yolk are the two major components of eggs, and the nutrition of the two is significantly different.

In terms of protein, egg whites and egg yolks contain the best protein, but egg whites contain more protein than egg yolks.

In terms of fat, the fat of eggs is in the yolk, and the egg white contains almost no fat. The fat in the egg yolk is not only ***, easy to digest and absorb, but also rich in phospholipids in the fat.

In addition, egg yolks have a high amount of cholesterol, which is also not found in egg whites.

Most of the inorganic salts contained in eggs are in the egg yolk, and egg whites contain very little.

Eggs remove almost no vitamins other than vitamin B2; Egg yolk contains vitamin A, vitamin D, vitamin B1, vitamin B2, biotin and nisolic acid.

From a nutritional point of view, it would be a pity to eat only egg whites and give up egg yolks. Except for patients who must limit cholesterol, whole eggs should be eaten and the nutritious yolk should not be given up easily.

Some people also have the habit of eating raw eggs. Not only is this unhygienic, but the nutrients are not absorbed by the body. Because egg whites contain avidin and antitrypsin, these two components will affect the absorption of biotin and the digestion of eggs, and eating raw for a long time is not good for health.

If cooked, both substances are destroyed by heating.

My understanding is that the egg liquid is divided into egg white liquid egg yolk liquid and whole egg liquid, so egg liquid refers to egg yolk or egg white, I don't think it's clear, but the cake is made with egg yolk liquid and egg white liquid, and there are no hard-boiled eggs, we call it whole egg liquid, because the inside is liquid, so whether to use egg yolk or egg white, it depends on what you make.

A detailed description of egg white or egg yolk:Egg liquid is egg white liquid, egg yolk liquid, whole egg liquid, when cooking different foods, the addition is not the same, egg white liquid refers to the transparent liquid inside the egg, it will appear white after steaming, accounting for 90% of the overall nutritional value The egg yolk liquid refers to the yellow part of the middle of the egg, which is still yellow after steaming, but the egg yolk liquid will solidify together.

The egg mixture is egg white.

Egg white liquid is the egg liquid processed by fresh eggs after shelling and yolk separation, and the egg white liquid has foaming and emulsifying properties. It is widely used in instant noodles, steamed bread and other flour products to increase nutrients, improve gluten strength, and make the taste more elastic; It is used in seafood (crab meat, fish balls, fish rolls) and meat products to improve the elasticity, taste and water retention and emulsification ability of products; It is used to increase protein content and improve taste in pastries and beverages.

Whip egg whites for precautions

1. Don't stop in the middle of egg white beating.

2. First of all, we must ensure that the egg bowl is waterless and oil-free, and the egg white can not contain a trace of protein.

3. Granulated sugar should be gradually added when the egg white is beaten to a larger bubble, when there are more small bubbles, and when the egg liquid can stand up when the egg whisk is lifted, the amount added can be gradually increased.

4. The whipped egg whites should be used to make cakes quickly, and a few drops of lemon juice or white vinegar can be added to the egg whites instead of baking powder.

The above content refers to Encyclopedia - Egg Liquid.

Egg wash is egg white and egg yolk, and there are two kinds.

Egg liquid is divided into egg white liquid, egg yolk liquid, and whole egg liquid, and the whole egg liquid refers to the egg liquid made by the whole egg, and the water contained in the egg white is as high as 90%, and the other 10% is mainly protein.

Related Notes: Most of the fats, vitamins, and minerals in eggs are found in the yolk. In addition to vitamins and minerals, egg yolk is rich in phospholipids and choline, and its fat composition is dominated by monounsaturated fatty acids. Monounsaturated fatty acids are beneficial to cardiovascular and cerebrovascular, blood lipids, and even blood sugar.

Moreover, egg yolks have a higher protein content than egg whites.

In short, egg whites are far less nutritious than egg yolks, and discarding egg yolks and eating only egg whites is a wasteful way to eat because eating egg yolks has many benefits. Egg yolk or egg white, which is more nutritious? Memory-enhancing eggs are rich in DHA and lecithin, which have great benefits for both nervous system and physical development.

When lecithin is digested, it releases choline, which enters the bloodstream and reaches the brain soon after, improving memory in people of all ages. Egg yolk or egg white, which is more nutritious? Cholesterol-regulating lecithin also regulates and controls blood cholesterol.

The egg wash can be either egg white or egg yolk.

Egg liquid refers to the liquid that is shelled from the egg, which is egg white liquid, egg yolk liquid, and whole egg liquid. Egg white liquid refers to the transparent liquid inside the egg, which will appear white when steamed in a steamer, and egg yolk liquid refers to the yellow part in the middle of the egg, which will solidify together after being steamed in a steamer.

Key Value: Each 100 grams of eggs contain grams of protein, mainly ovalbumin and ovoglobulin, which contain 8 kinds of essential amino acids for the human body, and the composition of human protein is very similar, and the absorption rate of egg protein by the human body can be as high as 98%.

An egg contains as many calories as half an apple or half a cup of milk, but it also contains 8% of the phosphorus, 4% of the zinc, 4% of the iron, 6% of the protein, 6% of the vitamin D, 3% of the vitamin E, 6% of the vitamin A, 2% of the vitamin B, 5% of the vitamin B and the 5% vitamin B6.

These nutrients are essential for the human body, and they play an extremely important role, such as repairing human tissues, forming new tissues, consuming energy, and participating in complex metabolic processes.

The above content reference: Encyclopedia - eggs.

Summary. Hello, glad to be able to your question.

Egg mixture is egg white and egg yolk, also referred to as a mixture of the two. Egg whites, also known as "egg whites" or "egg whites", are the clear, liquid parts of an egg that surround the yolk.

Is egg wash egg white or egg yolk?

Hello, glad to be able to your question. Egg liquid is egg white and egg yolk, which also refers to the mixture of the two after stirring the void jujube kai. Also known as "egg white" or "egg white", egg white rock destruction is the clear, liquid part of the egg that surrounds the yolk.

Is egg wash just whole egg wash?

Egg white is the cytoplasm of a single-celled egg, which mainly provides nutrients to the developing embryo, so the protein is relatively rich in nutrients.

Egg liquid is usually a whole egg liquid.

Egg liquid is egg white liquid, egg yolk liquid, whole egg liquid, when cooking different foods, Tian Zi Yuan is not the same, egg white liquid refers to the transparent liquid inside the egg, after steaming, it will appear white, accounting for the overall nutritional value of the trace orange collapse 90% of the egg yolk liquid refers to the yellow part of the middle of the egg, it is still yellow after steaming, but the egg yolk liquid will solidify together. Wu Di.

Protein is found in both egg yolks and egg whites, and egg whites contain more protein than egg yolks.

Chemical composition of egg whites and egg yolks in egg whites:

1. The moisture content in egg protein is approximately. The protein content is about 12%. It also contains lipids, and the lipids in the new plum are about fresh. In addition to this, there are carbohydrates, inorganics, vitamins, enzymes, pigments, etc.

2. Egg yolk is divided into yellow egg white and white egg yolk. The white yolk accounts for about 5% of the entire yolk, and the rest is yellow albumen. The water in the egg yolk accounts for about 50%.

Most of the proteins in egg yolks are lipoproteins. The lipid in the egg yolk is about 30%-33%, and the egg yolk also contains minerals, vitamins, enzymes, pigments, etc.

Edible Efficacy of Eggs:

1. Brain health and intelligence: Eggs have a great effect on the nervous system and physical development, and the choline contained in them can improve the memory of all age groups.

2. Protect the liver: The protein in eggs has a repair effect on liver tissue damage, and the lecithin in egg yolk can promote the regeneration of liver cells. It can also improve the amount of plasma protein in the human body, and enhance the body's metabolic function and immune function.

3. Delay aging: One of the longevity experiences of many long-lived elderly people is to eat an egg every day.

4. Cancer prevention: According to an analysis of human cancer mortality worldwide, it has been found that the mortality rate of cancer is inversely proportional to selenium intake. Eggs are rich in selenium.

Egg nutrition lies in yolk nutrition. About 50% of the egg yolk is water, and most of the rest is protein and fat. The moisture content in egg protein is about %.

The protein content is about 12%. The moisture content of the outermost thin protein is 89%; The thin protein in the inner layer is 86%; 84% of the thick protein in the middle layer; The frenulum protein is 82%.

Compared to egg whites, egg yolks are much more complex in terms of nutrients. The fat in eggs is all concentrated in the yolk, but most of them are fatty acids that are beneficial to the human body, and they contain oleic acid, the main ingredient in olive oil, which is beneficial for the prevention of heart disease. In addition, vitamins A, D, E, K, phosphorus, iron and other minerals are also mostly found in egg yolks, although the absorption rate of iron is relatively low, but it is very important for babies who cannot eat meat.

At the same time, there is also a very important substance in egg yolk - lecithin, which is particularly important for brain development and has the effect of lowering cholesterol.

First of all, I am easy to data that egg whites are mainly: water accounts for protein, lipids, carbohydrates, minerals; Egg yolk is mainly: water accounts for protein, lipids, carbohydrates, minerals.

The data at various data departments are slightly different, and the proportion of egg white protein is more than the proportion of egg yolk protein, and I conclude that egg protein is mainly set in egg yolk.

Although fifty or sixty grams of eggs are easy to observe and study, I set up an egg model according to the proportion: set the egg 300g, according to the volume density: egg white: 200g, egg yolk 100g (purely discuss egg white, egg yolk, etc., egg shell and other elements), according to the proportion of protein, egg white protein, egg yolk protein, egg white protein content is much higher than egg yolk.