The main nutritional components of an egg are water, protein, fat, and some vitamins, minerals, and cholesterol. These nutrients are very easily absorbed by the human body. The amino acid ratio of egg protein is highly suitable for the body's physiological needs and is easily absorbed by the body, with a utilization rate of over 98%. It is highly nutritious and one of the most commonly consumed foods by humans.
Some people believe that the yolk is nutritious and discard the white to eat only the yolk; others are afraid of the high cholesterol in eggs and eat only the white while throwing away the yolk. So, between the yolk and the white, which one is more nutritious?
In fact, there is no absolute relationship between the cholesterol level in food and the cholesterol level in the body. If you have a normal cholesterol level, eating an egg will not give you hypercholesterolemia.
Moreover, cholesterol has both good and bad types, and the human body needs cholesterol. Cholesterol in the body can synthesize vitamin D3, which is necessary for the human body, with ultraviolet rays, promoting calcium deposition. I believe everyone can imagine the consequences of completely rejecting cholesterol. If serum cholesterol in the elderly is too low, it can lead to low immunity and affect the strength of blood vessels, which is also not conducive to cardiovascular and cerebrovascular health.
The protein in eggs contains many essential amino acids, which can not only whiten the skin but also make it delicate. This is because it is rich in protein and a small amount of acetic acid. Protein can enhance the skin's lubrication, and acetic acid can protect the skin's micro-acidity to prevent bacterial infections.
Egg white is slightly cool in nature and has a light qi. It can tonify qi, moisten the lungs and soothe the throat, clear heat and detoxify, supplement high-quality protein, and is beneficial for skin care, beauty, and delaying aging.
Compared to the egg white, the nutritional components of the yolk are much more complex. The cholesterol in an egg is mainly concentrated in the yolk, and the protein content per 100g of yolk is higher than that of the egg white. What is contained in the yolk of an egg is not just cholesterol, but also rich protein and trace elements, all of which are beneficial nutrients for the body. The fat in an egg is all concentrated in the yolk, but most of it is beneficial fatty acids for the human body, and it contains oleic acid, which is good for preventing heart disease. In addition, vitamins A, D, E, K, and minerals such as phosphorus and iron are also mostly found in the yolk. It contains lecithin, which is particularly crucial for brain development and also has the effect of lowering cholesterol. The color of the yolk can also explain the nutritional issue: because it contains riboflavin, which prevents cracking at the corners of the mouth, as well as lutein and zeaxanthin, which protect the eyes. The darker the yolk color, the higher the content of these vitamins. So the next time you eat an egg, don't just casually throw away the yolk.
Whether it's the egg white or the yolk, both are healthy and nutritious. A healthy body needs balanced nutrition and a reasonable diet. You cannot stay healthy by only eating a certain food or a certain part of a food.