2. Nutritional difference between egg white and yolk: lipid. The biggest difference between egg white and yolk is lipid. The lipid content of egg yolk is 280 times that of egg white. In fact, 98% of the lipids in the whole egg are concentrated in the yolk, and there are few lipids in the egg white. Among the lipids in egg yolk, triglycerides account for 62%, phospholipids account for 33%, and cholesterol accounts for about 5%. In addition, there is a small amount of cerebroside. These ingredients are hardly found in egg white.
3. protein. There is little difference in protein content between egg yolk and egg white. Protein in egg yolk is mainly composed of vitellin and vitellin, and the nutritional value of these two kinds of protein is similar. Egg white contains about 40 kinds of protein, such as ovalbumin, albumin, ovomucin, ovomucin and ovoglobulin.
4. Mineral content. In terms of mineral content, egg white and egg yolk are very different. The total amount of minerals in egg yolk is twice that of egg white, and the contents of trace elements such as iron, zinc and selenium are much higher than that of egg white. But the content of sodium and potassium in egg white is much higher than that in egg yolk.
5, vitamins. The content difference between egg white and yolk is even greater. Fat-soluble vitamins in eggs, such as vitamin A, vitamin E, vitamin D, vitamin K, etc., are almost all concentrated in egg yolk, and are basically not contained in egg white. Among the water-soluble vitamins, vitamin B 1 is mainly in egg yolk, and egg white is basically absent. The content of vitamin B2 yolk is similar to that of protein. Egg yolk and egg white contain almost no vitamin C.