Both egg yolks and egg whites are rich in nutrients, compared to egg whites, egg yolks have relatively more nutrients, and contain more protein, lecithin, cholesterol, minerals, fatty acids, vitamins and a large number of bioactive substances, which can be consumed or eaten whole eggs depending on the person.1. The yolk is rich in phosphoproteins, which can combine with metal cations and thus play a role in antioxidants, and the yolk lipoproteins contained in it have a role in promoting the growth of liver cells. Egg yolk contains lutein and folic acid, which help prevent vision changes, etc. Egg yolk is rich in iron and is a source of iron for patients with iron deficiency anemia. However, the high cholesterol content in egg yolk can increase the risk of heart disease, atherosclerosis and other diseases if consumed in excess, especially not suitable for patients with cardiovascular and cerebrovascular diseases; 2, egg white: egg white contains egg transferrin with a variety of biological activities, and contains lysozyme, G2 globulin, G3 globulin, and a variety of other natural antibacterial substances, with a certain antibacterial, antiviral effect, on It can help to improve the skin. Egg mucin is also useful for maintaining the body’s metabolism, inhibiting cholesterol absorption, and replenishing nutrients. In addition, since egg whites do not contain cholesterol and fat, they are suitable for patients with cardiovascular diseases and obese people.