I heard somewhere that you should keep the yolk when eating eggs as you don’t absorb the protein without it.
I know the yolk has the highest concentration of protein but I always assumed that egg whites are also a source of protein, albeit less than a whole egg.
Can you clarify?
– Lori (last name withheld) Ottawa, Ontario
Although egg yolks contain some protein (approximately 42% of an egg’s total protein content), egg whites contain more.
Additionally, whereas egg yolks are a mix of protein and fat, egg whites are almost entirely made up of protein.
You do not need to eat egg yolk in order to absorb the protein in egg whites.
That is not to say the egg yolk is useless. It’s a wonderful source of folate, vitamin A, choline, and the antioxidants lutein and zeaxanthin.
I know the yolk has the highest concentration of protein but I always assumed that egg whites are also a source of protein, albeit less than a whole egg.
Can you clarify?
– Lori (last name withheld)
Ottawa, Ontario
Although egg yolks contain some protein (approximately 42% of an egg’s total protein content), egg whites contain more.
Additionally, whereas egg yolks are a mix of protein and fat, egg whites are almost entirely made up of protein.
You do not need to eat egg yolk in order to absorb the protein in egg whites.
That is not to say the egg yolk is useless. It’s a wonderful source of folate, vitamin A, choline, and the antioxidants lutein and zeaxanthin.
7 Commentscholine, egg whites, egg yolk, eggs, folate, lutein, protein, vitamin A, zeaxanthin