Eggs are a great source of protein, work as an at-home beauty remedy, and help to fight against several serious diseases, but which do you really need: the egg white, or the egg yolk? In a nutritional facts comparison, the two vary. While removing the yolk from our meal reduces significant calories, 59 per yolk and just 17 per white; cholesterol, 210 with the yolk and none without; it can also remove beneficial vitamins. Calcium, Vitamin D and Folate are at extremely lower levels in an egg without the yolk. Both are beneficial to your diet and you can eat either within moderation.
Containing 13 essential vitamins and minerals, quality protein and antioxidants, along with an array of disease fighting properties, some may think an egg is a superfood. An egg yolk contains around 300 micrograms of choline, an important nutrient to regulating the cardiovascular and nervous system. While too many egg yolks is linked to increased cholesterol, research shows that with normal cholesterol levels, a person can eat up to 7 yolks per week no problem. Yolks often get a bad rap, “Egg Yolks as Bad as Smoking,” and other claims that are supported by incomplete and insufficient data. While not a food you should make the bulk of your food group, having the occasional yolk seems to be fairly healthy.
The egg white is where much of the protein is found within an egg, which is a crucial nutrient for all human bodies. The egg white does contain less (or none) fat and calories than the yolk, but has less than half the nutrients as well. Egg whites can be a food allergy as well; the egg white intolerance is most commonly found among infants. If you choose to remove the yolk and only eat the egg white, supplement your meal with other foods or vitamins that give you all the nutrients you need.