40-50g, eggs 50-60g, of which yolk accounts for 32%, egg white accounts for 57%, and the rest 1 1% is eggshell. Eggs remove about 70% of water and contain protein.
13- 15%。
Egg yolk and egg white have different nutritional values. Although both of them contain the best protein, other nutrients in eggs, such as fat, vitamins and inorganic salts, basically exist in the yolk, so the nutritional value of the yolk is higher. But it's best to eat them together.
The nutritional components of eggs are mainly in the yolk, and the egg white is just some protein, nothing else. Protein, lecithin, vitamin A, vitamin B2, vitamin D, calcium, iron and phosphorus in egg yolk are all indispensable nutrients for human body.
Therefore, the heat of egg yolk is relatively higher than that of egg white.