But both of them are high-protein foods, so we must pay attention to the right amount, and don't eat too much at a time, so as not to cause gastrointestinal discomfort.

Nutritional value of egg yolk;

Eggs are rich in protein, fat, yolk protein, lecithin, vitamins, iron, calcium, potassium, lutein, zeaxanthin and other minerals needed by human body.

Eggs are composed of eggshells, yolk, protein and egg tendons, which have different nutritional values, among which yolk has the highest nutritional value.

There is also high cholesterol in eggs, which is thought to increase blood lipids, resulting in two nutrients in egg yolk, namely lutein and zeaxanthin.

Egg yolk is rich in olive oil, the main component is oleic acid, which is very beneficial to the heart.

In addition, egg yolk is also rich in vitamin A, vitamin D, vitamin E, vitamin K, phosphorus, iron and many minerals.

Although the absorption rate of iron is relatively low, it is very important for babies.

At the same time, there is a very important substance in egg yolk-lecithin, which is particularly important for brain development. It can lower cholesterol.

The color of egg yolk belongs to yellow-red, because it contains riboflavin, which has a certain protective effect on eyes, and the darker the color of egg yolk, the higher the content of such vitamins will be.

The yolk is a part of the egg, and most of the nutrition of the egg is concentrated in the yolk, as follows:

1. Most of the fat in eggs is concentrated in the yolk. The fat in egg yolk is mainly monounsaturated fatty acids and fatty acids, and more than half of them are oleic acid, the main component of olive oil.

2. Various trace elements are also concentrated in egg yolk, which contains a lot of phosphorus and iron.

3. Vitamins are mostly concentrated in egg yolk, which contains vitamin A and vitamin D, as well as vitamin E and vitamin K, all of which are soluble vitamins.