"Which is More Nutritious: Egg Whites or Egg Yolks?"

Eggs, a ubiquitous food in our daily lives, boast immense nutritional value. Comprising primarily of egg whites and yolks, they each serve distinct functions. Both components are nutritious, albeit with vastly different nutritional profiles, rendering a simple comparison of their nutritional superiority futile. Ideally, they should be consumed together. In reality, both egg whites and yolks possess their own merits, distinguished by their unique nutritional compositions. Egg whites, apart from 90% water, consist primarily of protein, which encapsulates the bulk of an egg's protein content. This egg protein ranks second only to breast milk in human utilization, esteemed as one of the finest quality proteins in food. Conversely, egg yolks harbor a more intricate nutritional landscape. All egg fat resides in the yolk, predominantly comprising health-beneficial fatty acids, including oleic acid, the primary constituent of olive oil, aiding in heart disease prevention. Furthermore, egg yolks are rich in vitamins A, D, E, K, phosphorus, iron, and other minerals, with iron being crucial for infants unable to consume meat, despite its relatively low absorption rate. Notably, egg yolks contain lecithin, vital for brain development and cholesterol reduction. The yolk's hue also encodes nutritional secrets, such as riboflavin preventing cracked corners and lutein and zeaxanthin safeguarding eyesight. The darker the yolk, the higher the content of these vitamins. Fear of cholesterol in egg yolks is misguided. Low serum cholesterol levels in the elderly can impair immunity and vascular strength, adversely affecting cardiovascular health. Thus, for the healthy, consuming one or two egg yolks daily is beneficial; for those with high blood lipids, half a yolk per day is advisable, excess of which may harm the body.