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 5% (the total value mentioned above is 100%). That is to say, in 100g egg yolk, the total amount of lipids is about 28g, in which triglycerides (i.e. fat) are 17.5g, phospholipids are 9g, cholesterol is1.5g. In addition, there is a small amount of cerebroside. These ingredients are hardly found in egg white.
According to the analysis, every100g of eggs contains12.8g of protein, mainly ovalbumin and ovalbumin, and contains 8 kinds of amino acids necessary for human body, which is very similar to the composition of human protein. The absorption rate of protein in eggs can reach 98%. Every100g of egg contains11~15g of fat, which is mainly concentrated in yolk and easily digested and absorbed by human body. Egg yolk is rich in lecithin, sterol, egg yolk, calcium, phosphorus, iron, vitamin A, vitamin D and B vitamins. These ingredients have great benefits for improving the function of the nervous system, so eggs are better brain food.
An egg contains half an apple or half a glass of milk, but it also contains 8% phosphorus, 4% zinc, 4% iron, 12.6% protein, 6% vitamin D, 3% vitamin E, 6% vitamin A, 2% vitamin B and 5% vitamin B2. These nutrients are essential to the human body, and they play an extremely important role, such as repairing human tissues, forming new tissues, consuming energy and participating in complex metabolic processes.
Extended data:
Experts remind that it is best for babies under one year old to eat only egg yolk, not egg white, so as to avoid allergies.
Many parents think that complementary foods such as eggs can be added when the baby is 4 months old, but experts suggest adding complementary foods from about 7 months old.
Experts point out that eggs, as one of the complementary foods added by many parents for their babies, are necessary for their growth and development. Iron and lecithin contained in egg yolk are very necessary nutrients for babies. When the baby is about 7 months old, parents can feed the baby 1/4 egg yolk every day, and pay attention to observe whether the baby has any adverse reactions such as nausea and vomiting. Add the eggs step by step. If the baby has no adverse reaction, it can be increased to 1/2 yolk after one week. Wait for the baby to get used to it for a while before feeding the whole egg yolk.
References:
People's Network-Does the baby eat egg white or egg yolk?