The egg white in an egg is primarily a protein supplement, and the yolk not only replenishes protein, but also helps to replenish lecithin and sterols in the body.
The edible portion of the egg is divided into two parts: the egg white and the yolk, of which the fat content of the egg white is almost negligible. On average, every 100 grams of egg white contains only 0.1 grams of fat, but the protein content is as high as 11.6 grams, and the carbohydrate content is only 3.6 grams, which can provide the body with 60 kilocalories of energy after consumption.
Egg fat mainly comes from the yolk, the average 100 grams of egg yolk contains about 15.2 grams of protein, 28.2 grams of fat and 3.4 grams of carbohydrates, after consumption can provide the body with 328 kilocalories of energy, and the yolk is also rich in lecithin.
In addition, eggs are rich in minerals, vitamins and amino acids, and moderate consumption can help supplement the body’s nutritional needs.
It should be noted that eggs need to be eaten in moderation, excessive consumption will increase the intake of cholesterol, protein in the stomach and intestines stay too long may also cause bloating, constipation and other adverse reactions. People who are allergic to eggs should avoid eating eggs, and if there is an adverse reaction, it is recommended to seek medical attention.