What are the nutritional values of egg white and egg yolk?

The primary nutritional component of egg whites is protein. In contrast, egg yolks contain iron, vitamins, lecithin, and minerals, among other nutrients. The nutritional value of both egg whites and yolks lies in supplementing the body with these nutrients, and it is recommended to consume them in moderation according to individual needs.

Both egg whites and yolks are rich in nutrients. Compared to egg whites, egg yolks have a relatively higher content of nutrients. The main component of egg whites is protein, which is close to human amino acids and easily digested. Therefore, the nutritional value of egg whites lies in supplementing the body with protein and energy.

Egg yolks are abundant in vitamins, such as Vitamin A, Vitamin D, and B vitamins, providing vitamins to the body. These vitamins serve as raw materials for many enzymes and coenzymes in the body, regulating metabolism. Additionally, egg yolks contain minerals like iron and zinc, as well as nutrients such as lecithin and lutein, which supplement the aforementioned nutrients. It is recommended to consume egg whites and yolks together for higher nutritional value.

However, it should be noted that egg yolks are high in cholesterol. Excessive consumption may increase the risk of heart disease, arteriosclerosis, and other related conditions. Therefore, individuals with health issues such as high cholesterol or heart disease need to control their intake of egg yolks.