The difference is not very big. Eating eggs is just egg white and yolk. Let's analyze the difference between egg yolk and egg white. Some people think that egg yolk is nutritious and only eat egg yolk instead of egg white. However, some people are afraid of getting fat, so they only eat egg whites and throw away egg yolks. Which is more nutritious, egg yolk or egg white? Professor Franz Chen, Chairman of China Nutrition Society, said that egg white and yolk have their own advantages, but their nutritional components are quite different. Except for 90% water in egg white, the rest 10% is mainly protein.

Don't underestimate 10% protein, which is mainly contained in eggs. Professor Lin Xinying from the Institute of Nutrition and Food Hygiene of Shandong University also pointed out that egg protein is second only to breast milk and has a high utilization rate in human body. It is one of the highest quality foods in protein. I suggest that the elderly, immunocompromised children and people who have just finished surgery might as well eat more egg whites to supplement protein. Eggs have colorful titles, such as "the most nutritious breakfast in the world", "the ideal nutrition bank" and "the best quality protein". But boiled eggs, steamed eggs, poached eggs, scrambled eggs and tea eggs. Different methods have great influence on its nutrient absorption.

This article lists and tells you which egg is the best way to absorb the most protein, benefit the heart and supplement vitamins. Actually, it is boiled eggs. How complex is the nutritional composition of egg yolk? Compared with egg white, the nutritional composition of egg yolk is much more complicated. 1) All the fat in eggs is concentrated in the yolk, but most of them are fatty acids beneficial to human body, and oleic acid, the main component of olive oil, is beneficial to prevent heart disease. 2) In addition, vitamins A, D, E, K, P, Fe and other minerals mainly exist in egg yolk. Although the absorption rate of iron is relatively low, it is very important for babies who cannot eat meat. 3) At the same time, there is a very important substance lecithin in egg yolk, which is particularly important for brain development and has the function of lowering cholesterol. 4) The color of egg yolk is rich in nutrition codes: riboflavin prevents the corners of the mouth from cracking, and lutein and zeaxanthin protect the eyes. 5) The deeper the yolk, the higher the vitamin content. Some people are afraid of cholesterol in egg yolk. "In fact, this is very wrong.".

Professor Franz Chen, chairman of China Nutrition Society, said that if the serum cholesterol of the elderly is too low, it will lead to low immunity, affect the strength of blood vessels, and is not conducive to cardiovascular and cerebrovascular health. Therefore, it is very healthy for healthy people to eat one or two egg yolks every day. For people with hyperlipidemia, it is more appropriate to eat half an egg yolk every day.