The protein content of various eggs is similar, accounting for about 12% of the entire egg. For example, a chicken egg contains 6-7 grams of protein. The amino acid composition of egg protein is the closest to human needs, superior to other animal proteins, and thus has high nutritional value. However, when eating eggs, eating only the egg white and not the yolk is not necessarily "taking the essence and discarding the dross." This is because the nutritional value of the yolk is far higher than that of the egg white.
The main component of the egg white is protein, with very little content of other nutrients. The yolk, on the other hand, is rich in a wide variety of vitamins and minerals, and its protein content is also higher than that of the egg white. Additionally, the yolk is indeed an excellent source of phospholipids. Phospholipids have the effect of lowering blood cholesterol and can promote the absorption of fat-soluble vitamins.
As for the high cholesterol content in egg yolks that many people worry about, or the idea that "eating a yolk is equivalent to eating cholesterol," medical experts believe that a single yolk contains less than 300 milligrams of cholesterol. For a healthy adult, even eating one yolk a day is beneficial and harmless to health and will not cause cholesterol levels to rise.
Of course, for patients with hypertension, hyperlipidemia, hypercholesterolemia, and diabetes, it is advisable to eat fewer egg yolks, perhaps one every 2-3 days. It is crucial to minimize the intake of other high-cholesterol foods such as animal offal and to get more exercise.