Whether the protein in the egg is more than the egg white or the yolk

The main components of egg yolk are protein, fat, about 48% water and 2% minerals, as well as a variety of vitamins.

People often think that the protein of eggs is concentrated in the egg white, but in fact, the protein content of egg white is only about 11. The fat is also mostly concentrated in the yolk part. The fat in egg yolk is dominated by monounsaturated fatty acids, more than half of which is the main ingredient in olive oil, oleic acid, which is beneficial for preventing heart disease.

Vitamins are also mostly concentrated in egg yolks. Egg yolks contain valuable vitamins A and D, as well as vitamin E and K, which are "fat-soluble vitamins". The water-soluble B vitamins are also mostly found in egg yolks.

The reason why the egg yolk is light yellow is because it contains riboflavin, which is vitamin B2, which can prevent rotten corners of the mouth, glossitis, cleft lips, etc.

Various trace elements are also concentrated in the egg yolk. There is a lot of phosphorus in the yolk, and a lot of iron. At the same time, all the lecithin in eggs comes from the yolk, and lecithin provides choline, which helps synthesize acetylcholine, an important neurotransmitter.

Therefore, the first complementary food for babies is often egg yolk. Egg yolk is good for iron supplementation in children, and it is also good for children's brain development. The lutein and zeaxanthin contained in egg yolk can also help the eyes filter harmful ultraviolet rays, delay eye aging, and prevent eye diseases such as macular degeneration and cataracts.

People often think that the protein of eggs is concentrated in the egg white, but in fact, the protein content of egg white is only about 11. The fat is also mostly concentrated in the yolk part. The fat in egg yolk is dominated by monounsaturated fatty acids, more than half of which is the main ingredient in olive oil, oleic acid, which is beneficial for preventing heart disease.

Vitamins are also mostly concentrated in egg yolks. Egg yolks contain valuable vitamins A and D, as well as vitamin E and K, which are "fat-soluble vitamins". The water-soluble B vitamins are also mostly found in egg yolks.

The reason why the egg yolk is light yellow is because it contains riboflavin, which is vitamin B2, which can prevent rotten corners of the mouth, glossitis, cleft lips, etc.

Various trace elements are also concentrated in the egg yolk. There is a lot of phosphorus in the yolk, and a lot of iron. At the same time, all the lecithin in eggs comes from the yolk, and lecithin provides choline, which helps synthesize acetylcholine, an important neurotransmitter.

Therefore, the first complementary food for babies is often egg yolk. Egg yolk is good for iron supplementation in children, and it is also good for children's brain development. The lutein and zeaxanthin contained in egg yolk can also help the eyes filter harmful ultraviolet rays, delay eye aging, and prevent eye diseases such as macular degeneration and cataracts.

The word protein was originally derived from eggs, which means that the inside of an egg is cooked and whitish. That is, we often call egg whites, most of the protein in eggs is in egg whites, and egg yolks contain only a small amount of protein.

Note a point: egg yolk contains a lot of cholesterol, and people with high blood lipids and high blood sugar are better to eat less or not eat, and don't eat egg yolk when eating!

Egg yolk and egg yolk are egg yolks that contain high protein, because egg whites contain about protein, while egg yolks contain protein. In eggs, the egg white (i.e. egg white) accounts for about 60, and the yolk accounts for about 30. And in an egg yolk, about 32 is fat, and it also contains 3 5 cholesterol, and each egg yolk contains about 200 mg of cholesterol, so egg yolk is a food with high cholesterol content.

Nutritional value of eggs. Eggs are also a nutritious food, they are easily digested and absorbed, and they are generally loved by people. In eggs, the egg white (i.e. egg white) accounts for about 60, and the yolk accounts for about 30.

And in an egg yolk, about 32 is fat, and it also contains 3 5 cholesterol, and each egg yolk contains about 200 mg of cholesterol, so egg yolk is a food with high cholesterol content. The protein in eggs contains the highest and most complete essential amino acids, and the protein quality of eggs is the highest in natural foods (not artificially refined proteins), and a person only needs to eat two eggs a day to meet the body's needs for essential amino acids. There is also more calcium, phosphorus and iron in eggs than in meat, and there are more inorganic salts in egg yolks than in egg whites, and the iron content in egg yolks is particularly rich and easily absorbed.

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.

The egg whites and yolks of eggs both contain protein, but in different proportions.

Most people think that protein contains the highest amount of protein, but in fact, protein content is only 11%. And the protein content of egg yolk is:

Therefore, if you want to supplement protein from eggs, then it is recommended not to be picky eaters, and the egg whites and yolks should be eaten together.

The yolk is the yellowing part of the inside of the egg. The protein of eggs is concentrated in the egg white and egg film, and the rest of the nutrients are concentrated in the yolk. Egg yolk is rich in fat-soluble vitamins, monounsaturated fatty acids, phosphorus, iron and other trace elements.

It has the effect of preventing heart disease, moisturizing the skin, and protecting eyesight. 1. Prevent heart disease The fat in egg yolk is mainly monounsaturated fatty acids, more than half of which is oleic acid, the main ingredient in olive oil, which is beneficial to the prevention of heart disease. 2. Moisturize the skin Egg yolk can supplement various nutrients of the skin and make the skin delicate and shiny.

3. Protect eyesight Egg yolk contains lutein and zeaxanthin, which have strong antioxidant effects and are especially protective of the eyes. 4. Lecithin, triglycerides, cholesterol and vitelline in egg yolk have a great effect on the nervous system and physical development, which can avoid the mental decline of the elderly and improve memory. 5. Protect the liver The lecithin in egg yolk can promote the regeneration of liver cells, increase the amount of plasma protein in the human body, and enhance metabolic function and immune function.

The main components of egg yolks are proteins, fats, and minerals, as well as a variety of vitamins. Egg yolks contain valuable vitamins A and D, as well as vitamin E and K, which are "fat-soluble vitamins". Most of the water-soluble B vitamins are found in egg yolks.

The reason why the egg yolk is light yellow is because it contains riboflavin, which can prevent rotten corners of the mouth, glossitis, and cleft lips. Various trace elements are concentrated in the egg yolk. There is a lot of phosphorus in the yolk, and a lot of iron.

At the same time, all the lecithin in eggs comes from the yolk, and lecithin can provide choline, which helps synthesize the neurotransmitter acetylcholine. Lutein and zeaxanthin contained in egg yolk can help the eyes filter harmful ultraviolet rays, delay eye aging, and prevent eye diseases such as macular degeneration and cataracts.

The protein content of egg whites in eggs is about, and the protein content of egg whites in eggs is about, so it seems that the egg yolk is high in protein compared with egg yolk. The weight of the egg white: yolk in an egg is approximately

1. In this way, the protein content of egg white: egg yolk in an egg is: 1.

In eggs, the egg white accounts for about 60% and the yolk accounts for about 30%, while in an egg yolk, about 32% is fat and also contains 3 5% cholesterol.

Each egg yolk contains about 200 milligrams of cholesterol, so egg yolks are foods with high cholesterol content. Eggs also have elements such as potassium, sodium, magnesium, phosphorus, etc., especially the iron in the yolk is 7 mg per 100 grams.

Eggs contain almost all the essential nutrients for the human body, such as protein, fat, vitelline, lecithin, vitamins, iron, calcium, and potassium, so they are called "ideal nutrient stores".