The nutritional value of egg yolk is higher than that of egg white. The vast majority of the fat in the egg in the yolk, and dispersed into small particles, very easy to be absorbed. The yolk is high in fat and cholesterol, and inorganic salts and vitamins are also concentrated in the yolk.

Inorganic salts, calcium, phosphorus and iron are rich, so egg yolks are a good source of iron for infants. Vitamins are more abundant in vitamin A, vitamin D and riboflavin.

1. Eggs (egg), also known as chicken eggs, chicken, is the eggs laid by hens, which have a hard shell outside and air chambers, egg white and yolk part inside. eggs can be divided into three main parts: shell, egg white and yolk. Eggs contain a lot of vitamins and minerals and proteins with high biological value, and are one of the foodstuffs often consumed by human beings.In August 2015, archaeologists found eggs as burial goods in Chishui, which are presumed to have a history of more than 2,000 years.

2. Egg white is a semi-fluid gelatinous substance in the skin under the shell, with a volume of about 57%-58. 5% of the whole egg. Egg white contains about 12% protein, mainly ovalbumin. Egg white also contains a certain amount of riboflavin, niacin, biotin and calcium, phosphorus, iron and other substances.

3. Egg white is divided into thick protein, thin protein. Concentrated egg white: near the yolk part of the egg white, higher concentration. Thin egg white: the part of the egg white near the shell, the concentration is thin.

4. The yolk resides in the center of the egg white, and is suspended from the poles by the ties. Yolk volume of about 30% to 32% of the whole egg, the main constituent material for the yolk phosphoprotein, in addition to the fat content of 28. 2%, the fat belongs to the phospholipids in the class of one of the lecithin. Nutritional aspects of humans, the yolk is rich in vitamin A and vitamin D, and contains high iron, phosphorus, sulfur and calcium and other minerals. There is an embryonic disk within the yolk.

Extended information:

Egg white

Egg white

Chemical composition

Egg white has at least 3 layers, the outer layer and the inner layer are relatively thin, the middle layer accounts for about 65% of the whole egg white, because of which it contains about 0.3% of fibrous mucin, so it is more viscous, and inside and outside of the 2 layers contain very little of this mucin.

Each 100 grams contains 10 grams of protein, 0.1 grams of fat, 1 gram of carbohydrate, 0.6 grams of ash; calcium 19 mg, phosphorus 16 mg, iron 0.3 mg, riboflavin 0.26 mg, 0.1 mg of niacin; vitamins A and C are absent; thiamine 0.216 micrograms / g, pantothenic acid & lt; 1 micrograms / g, p-aminobenzoic acid 0.055 (dry egg white) mcg/g.

By the proportion of water and solids, it contains 87% water and 13% solids; about 90% of the solids are proteins, of which:

1. 75% egg albumin, 15% egg-like mucin, 7% egg mucin, 3% accompanying albumin.

2. Ovalbumin is a phosphorus-containing protein containing 1.7% mannose.

3. Egg-like mucin contains 9.2% mixed sugars, made from 3 parts mannose to 1 part galactose.

4. Egg mucin contains 14.9% mixed sugars, with equal amounts of mannose and galactose.

5. Accompanying albumin contains 2.8% mixed sugars, of which 3 parts mannose and 1 part galactose.

6. Whole egg white also contains about 0.4% free glucose.

Egg-like mucin is a mixture which contains lysostaphin, ovalbumin inhibitor, egg-like mucin, egg glycoprotein, and vitellogenin protein.

Egg white contains very little lipid, but also traces of fat, traces of lecithin, cholesterol, and the fat-soluble pigment lutein.

The protein in egg whites is nutritionally excellent because it contains all the essential amino acids.

The yolk of the egg

The yolk is the yellowish inner part of the egg. The protein of the egg is concentrated in the egg white and egg membrane, while the rest of the nutrients are concentrated in the yolk. The yolk is rich in fat-soluble vitamins, monounsaturated fatty acids, phosphorus, iron and other trace elements.

The yolk is also part of the nutrients in the egg, the main minerals in the egg, vitamins, phospholipids, etc. in the yolk. The main components of the yolk are 17.5% protein, 32.5% fat, and about 48% water and 2% minerals, as well as a variety of vitamins and so on.

Effects

1. Hydration

Skin problems caused by dehydration are never as simple as dryness, and almost every skin problem is related to moisture replenishment and retention.

Materials: 1 egg, honey, milk, flour moderate

Advantages: remove skin toxins, acne hydration

Practice: egg beaten into a bowl, take only the yolk, mix honey, milk, flour, mix well

Use: night before going to bed in the face, after 20 minutes to wash off with warm water.

Effective analysis: honey, egg yolk are moisturizing the skin, this homemade mask can replenish the skin with a variety of nutrients, so that the skin is delicate and shiny, this hydrating mask is especially suitable for dry skin and winter or particularly dry areas.

2. Protection of eyesight

Lutein and zeaxanthin have a close relationship with eye protection. Lutein and zeaxanthin have strong antioxidant effects, especially to protect the eyes.

Eggs are rich in protein, fat, lutein, lecithin, vitamins and iron, calcium, potassium, lutein and zeaxanthin and other minerals that the human body needs. There is also a high level of cholesterol in the yolk, which is thought to possibly increase blood lipids and lead to hardening of the blood vessels, so some people only eat egg whites and not yolks.

But they don't realize that egg yolks are rich in nutrients, of which there are two nutrients in the composition of egg yolks that should be mentioned in particular, that is, lutein and zeaxanthin.

The egg yolks that are dark yellow in color are the source of lutein and zeaxanthin. More than 1/3 of the fat-soluble yellow substance in the yolk comes from these two components, and it is very easy to be absorbed by the body. Therefore, for normal eggs, the yellower the color of the yolk, the better for eye health.

While people with coronary heart disease, high blood pressure, high blood fat, high cholesterol and other diseases should not eat more eggs. But there is no harm in consuming a little bit appropriately. Experts suggest that, while eating eggs, and eat more vegetables and fruits, so as to avoid high cholesterol while also protecting the eyes.

3. Treatment of dysmenorrhea

Eggs 2, motherwort 30 grams, 15 grams of yuan Hu, into the casserole with the addition of appropriate amount of water with cooking, eggs cooked shells and then cook for a few moments, eat eggs and drink soup, is the patient's diet of dysmenorrhea good.

Baidu Encyclopedia: Egg White

Meal Card Source: Baidu Encyclopedia: Egg Yolk