What is contained in egg yolk protein

The main protein in the protein is "ovalbumin".

Egg yolks also contain protein, but not "ovalbumin", but "yolk phosphoprotein". At the same time, egg yolk is also rich in fat and micronutrients.

Egg yolk is higher in protein than egg white. The protein content of egg yolk is, and the protein content of egg whites is 12%.

Egg yolk contains fat, calcium, phosphorus, iron and other minerals, and is also rich in protein, vitamin A, vitamin D, vitamin B.

Protein contains protein, fat, carbohydrate, ash, calcium, phosphorus, iron, riboflavin, niacin, vitamins A and C, etc.

Nutritional value of egg yolk:

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. Egg yolk has a lot of phosphorus and a lot of iron, and all the lecithin in eggs comes from the yolk, and lecithin can provide choline to help synthesize an important neurotransmitter - acetylcholine.

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 above content reference: Encyclopedia - eggs.

Encyclopedia - Egg yolk.

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".

Eggs from chickens, ducks, geese and other poultry are roughly the same in terms of nutritional composition, mainly composed of egg yolks, egg whites (i.e. egg whites) and egg shells. Eggs weigh about a certain amount each.

40-50 grams, 50-60 grams of eggs, of which the yolk accounts for 32%, the egg white accounts for 57%, and the remaining 11% is the eggshell. Egg whites contain protein in addition to about 70% water.

There is a certain difference in the nutritional value of egg yolk and egg white. Although both contain the best protein, other nutrients such as fat, vitamins and inorganic salts in eggs are basically present in the egg yolk, so the nutritional value of the egg yolk is higher. But it's best to eat both together.

The nutrients of eggs are mainly in the egg yolk, the egg white is just some protein, nothing else, and the egg yolk is rich in protein, lecithin, vitamin A, vitamin B2, vitamin D, calcium, iron, phosphorus, etc., are indispensable nutrients for the human body.

It can be seen that egg yolk is relatively higher in calories than egg white.

People often think that the protein in eggs is concentrated in egg whites, but in fact, the protein content of egg whites is only about 11%, but the water accounts for as much as 88%. The fat is also firmly concentrated in the egg yolk part, and the fat content of the egg white is only. 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.

Egg whites are semi-flowing gelatinous substances in the subshell and make up about 57% of the volume of whole eggs. The protein contains about 12% protein, mainly ovalbumin. Protein also contains a certain amount of riboflavin, niacin, biotin, calcium, phosphorus, iron and other substances.

The volume of egg yolk is about 30% 32% of the whole egg, the main component is yolk phosphoprotein, and the fat content is, and the fat mostly belongs to lecithin, which is one of the phospholipid classes. In terms of human nutrition, egg yolk is rich in vitamin A and vitamin D, and contains high minerals such as iron, phosphorus, sulfur and calcium.

The difference between egg white and egg yolk is mainly divided into: different nutrition, different protein.

Here are the differences:

1. From a nutritional point of view, it would be a pity if you only ate egg whites and gave 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.

2. In terms of protein, although egg whites and egg yolks contain the best proteins, 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.

Protein contains a variety of chemical components. For example: water, protein, fat, etc.

Moisture content. The water content in egg protein is about the same. But the water content of these four layers of protein is not the same.

For example, 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%.

Protein. The protein contains about 12% of Lisin protein. Nearly 40 different proteins have now been isolated from the proteins, 24 of which are present in small amounts.

In addition to ovulin, it is generally soluble protein, and most of them are protein systems composed of a large amount of globular water-soluble glycoprotein and ovulucin fibers.

Lipid. Fresh protein contains less lipids, only about.

Carbohydrates. There are mainly two forms of carbohydrates present in egg whites. One is conjugated, which accounts for about the protein; The other is free, which is about in the protein. Moreover, 98% of the free carbohydrates are grape sugar, and the rest are fructose and mannose.

arabinose, etc., the content is very small.

Inorganic. The amount of inorganic matter in the protein is very small.

Vitamin. There are fewer vitamins in egg whites than in egg yolks, including more VB2, and a small amount of VC, niacin, etc.

Enzyme. Proteins contain a variety of enzymes. Such as: lysozyme, peptidase, catalase, etc.

Pigment. Protein contains very little pigment, but it also contains a small amount of riboflavin. That's why dried egg whites have a yellowish color.

Egg yolks are divided into yellow egg whites and white egg yolks. The white yolk accounts for about 5% of the entire yolk, and the rest is yellow albumen.

Moisture content. About 50% of the egg yolk is water, and most of the rest is protein and fat.

Protein. Most of the proteins in egg yolk are lipopolyproteins, including: low-density lipoprotein, high-density lipoprotein, yolk globulin, and yolk hyperphosphoprotein.

Lipid. The lipid content in egg yolk is more, about 30%-33%, of which the proportion of triglycerides is the largest, 20%, and the rest are phospholipids, sterols, etc.

Inorganic. Egg yolks contain a certain amount of minerals. Phosphorus is the most abundant, accounting for more than 60% of inorganic matter, followed by calcium, and also contains a variety of minerals, such as: iron, sulfur, potassium, sodium, magnesium and so on.

Vitamin. Vitamins in fresh eggs are mainly found in the yolk. Not only is there a lot of variety, but also the content is very rich. For example: VA, VE, VB2, VB6, etc.

Enzyme. Egg yolks also contain many enzymes. Such as amylase, protease, peptidase, catalase, etc. Among them, amylase is used as a criterion for judging the low-temperature sterilization effect of whole eggs.

Pigment. Egg yolk contains a variety of pigments that can give the yolk its yellow and orange yellow color. Among them, the pigments are mostly fat-soluble and belong to carotenoids. For example: lutein, zeaxanthin, etc. The two are about 7:3.