Which proteins are high protein Egg white and Egg yolk?

Under normal circumstances, compared with the same weight of protein in egg white and egg yolk, the protein content of egg yolk is relatively higher. Clinically, it is recommended to have a balanced diet in life. In addition to eating foods containing protein, vitamins, trace elements, and other nutrients should also be appropriately supplemented.

Although there are many types of protein and egg yolk, such as egg white, egg yellow, goose protein, goose egg yolk, etc., according to relevant data, the same kind of egg food, the same weight of protein compared with the egg yolk, the egg yolk may contain more protein. 

For example, the protein content of egg white per 100g is about 11.6g, while the protein content of egg yellow per 100g is about 15.2G. The protein per 100g of goose protein is about 8.9g, while the protein per 100g of goose egg yolk is about 15.5G. The protein content of duck protein per 100g is about 9.9g, and the protein of duck egg yolk per 100g is about 14.5G.

If the body needs to supplement protein, you can choose the appropriate amount to supplement under the guidance of a doctor, but avoid eating too much. Since protein is a macromolecular substance, it is relatively difficult to digest. If you eat too much, it may increase the burden on gastrointestinal digestion.

Which egg yolk and egg white protein have high nutritional value?

Both egg yolk and protein are rich in nutrients. Compared with protein, egg yolk has relatively more nutrients. Egg yolk contains more protein, lecithin, cholesterol, minerals, fatty acids, vitamins, and a large number of biologically active substances. It can vary from person to person. Eat or eat whole eggs.

Egg yolk: 

The rich yolk high-phosphoprotein contained in the egg yolk can be combined with metal cations to play a certain auxiliary role in fighting oxidation, and the yolk lipoprotein contained in it has a certain effect on promoting the growth of liver cells. Egg yolk contains lutein, folic acid, and other ingredients, which help prevent vision changes. Egg yolk is rich in iron and is a source of iron for patients with iron deficiency anemia. However, the cholesterol content in egg yolk is high. If ingested in excess, it can increase the risk of heart disease, arteriosclerosis, and other diseases, especially not suitable for patients with cardiovascular and cerebrovascular diseases.

Egg white: 

The egg transferrin contained in egg white has a variety of biological activities, and it contains lysozyme, G2 globulin, G3 globulin, and a variety of other natural antibacterial substances, which have certain antibacterial and antiviral effects and can help improve the skin. Moreover, egg mucin has certain auxiliary effects on the body to maintain metabolism, inhibit cholesterol absorption, and supplement nutrients. In addition, since egg whites do not contain cholesterol and fat, they are more suitable for patients with cardiovascular and cerebrovascular diseases and obese people.

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