What’s best for your health? Egg whites or egg yolks

In its article, HealthDigest features that eggs are a versatile and nutrient-dense food that provide a rich source of protein and essential vitamins. 

For years, people have been removing egg yolks from their omelets and egg casseroles to lower the cholesterol content of their favorite dishes. A typical large egg yolk contains 185 milligrams of cholesterol, while egg whites have none. Bodybuilders often eat multiple egg whites to increase protein intake without adding fat or cholesterol. Each egg white offers over 3 grams of protein with just 17 calories, making it an excellent source of protein for both bodybuilders and those on a diet.

Don't dismiss the egg yolk as a protein source just yet. An egg yolk contains nearly 3 grams of protein and 55 calories, making it a low-calorie source of protein as well. Additionally, the yolk is relatively low in saturated fat, with only 1.5 grams. While the egg yolk provides a similar amount of protein to the egg white, it also contains some nutrients that the egg white lacks.

The egg white and yolk together form a nutritious combination that may make you reconsider separating them in your favorite recipes. The yolk contains nearly twice the amount of calcium as the white, although it only provides about 2 per cent of your daily calcium needs. The yolk has 15 times more iron than the egg white. Egg yolks are excellent sources of vitamins B5 and B12, while egg whites contain only trace amounts of these B vitamins. Choline, a vital nutrient for protecting your memory and mood, is present in the yolk, which provides 25 per cent of your daily choline requirement. In comparison, egg whites contain very little choline.

Egg whites are rich in riboflavin, which helps your body convert food into energy and supports cell function. They also contain nearly three times the amount of potassium found in the egg yolk. Both the egg white and yolk provide all nine essential amino acids, which are the building blocks of protein. Egg whites offer slightly more of these amino acids, and they also contain significantly higher amounts of the non-essential amino acids alanine, aspartic acid, and glutamic acid compared to egg yolks.

By Naila Huseynova