Egg yolks and egg whites have their own nutritional characteristics, so there is no such thing as “egg yolks are nutritious or egg whites are nutritious”.
The health of the human body requires the participation of seven major nutrients: protein, fat, carbohydrates, vitamins, minerals, fiber and water. Different foods contain different kinds of nutrients, and the specific content is also different, but there is no difference between high and low. Nutritional science emphasizes the need for a varied and balanced food intake.
Egg white and egg yolk have their own nutritional characteristics. Each 100 grams of egg yolk contains 15.2 grams of protein, 28.2 grams of fat, 3.4 grams of carbohydrates, vitamin A438 micrograms, vitamin E5.06 milligrams, calcium 112 milligrams.
Egg white contains 60 calories per 100 grams, protein is 11.6 grams, 0.1 grams of fat and 3.1 grams of carbohydrates.
Egg white is more suitable for people who need to control calories, while patients with metabolic diseases such as hypercholesterolemia and hyperlipidemia can consume more egg white and need to control the intake of egg yolk.
However, for growing children and malnourished people, egg yolks can provide more comprehensive and high quality nutrition and more calories.
Normal people should have a balanced intake of egg white and egg yolk. The Dietary Guidelines recommend one egg a day for healthy adults. People who are allergic to eggs should not consume egg yolks and egg whites.