Little known difference between yolk and egg white

Protein is located mainly in the white, whereas fat and cholesterol are in the yolk.

Eggs are a familiar food in daily meals, but proper use to ensure health is not well known. At the same time, many people worry that eating a lot of eggs will cause bad effects on the body. This should be based on the specific components in them.

According to Assoc. Prof. Le Bach Mai, Deputy Director of the National Institute of Nutrition, the most important ingredient in eggs is protein . Few people know that protein is located mainly in the white , yolk contains very little. In contrast, 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, egg whites also complement the yolk.

Proteins are more abundant in egg white than yolk.(Photo: Seriouseats).

However, PGS Le Bach Mai recommends that we only eat cooked white whites.

Raw egg whites are fishy, ​​indigestible and poorly assimilated due to containing antitrypsin enzymes that interfere with digestive fluids. 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.

You should eat the whites cooked at 80 degrees Celsius, and the destroyed antitrypsin and biotin are also released from the avidin-biotin complex.

On the yolk, experts say they contain lots of vitamins and minerals, especially the amount of choline that is balanced if consumed properly will be very beneficial for brain health.

Choline is also an essential nutrient for fetal brain development. Therefore, pregnant and lactating women can use eggs as a nutritious food. Choline is also considered important for helping to prevent depression and Alzheimer's disease.

Associate Professor advises if people can eat white with the amount you like because they have no fat and cholesterol.

However, the consumption of egg yolk needs a certain limit. Children under 6 years of age, the brain has not developed, should eat 4-6 yolks per week from the start of 12 months to provide materials to create brain development. For children under 12 months old, parents can get children to learn from eating 1 / 2-1 / 3 yolk a meal.

Patients with metabolic disorders can consult their doctor about diets with eggs.