Egg whites complement the yolk

When eating blanching eggs, many people only reap the yolk but leave the white because it is not wholesome. In fact, the white heart contains the same amount of protein as the yolk, which is "healthy" because it is completely fat-free.

Egg peach (Photo: static)

In an egg there are about 7 g of protein, of which 50% is in the white, 44% in the yolk, the rest is in the shell and membrane under the shell. Lipids (fats) and cholesterol are all in the yolk.

The whites protein is mostly simple, lies in a soluble state and consists of 8 different types, mainly albumin, ovomycin, globulin, avidin . White protein also has a comprehensive amino acid composition. like yolk. Thus, chicken egg whites also complement the yolk.

However, many people when eating eggs leave the white off because it is difficult to cause bloating indigestion. This is derived from a habit of eating sugarcane. Raw egg whites are fishy, ​​indigestible and poorly assimilated due to containing antitrypsin enzymes that interfere with digestive juices. In addition, the avidin of eggs linked to biotin (vitamin H) causes the body to lose its ability to absorb biotin, easily causing this deficiency.

But just by heating up to 80 degrees Celsius, destroyed antitrypsin and biotin are also released from the avidin-biotin complex; The whites become safe and delicious. So when eating chicken eggs (or other poultry eggs), it is advisable to eat both the white and the yolk, but it must be cooked eggs, preferably eat boiled eggs, omelets or boiled eggs.

There is cholesterol in the heart, so is it dangerous to eat eggs? Experts believe that if you do not have dyslipidemia, the total blood cholesterol is not high (less than 6.2 mmol / l), you can eat normal eggs, no problem. As directed by the American Heart Association, each person can eat up to 4 eggs a week according to the cholesterol diet. And egg whites can be eaten freely because it is fat-free and cholesterol-free.

Doctor Vu Huong Van