According to several scientific studies, the whole egg is very nutritious but there is one of the parts that takes the first place.
Raw, cooked, warm, scrambled or fried, the egg is a food that is used in many dishes and provides great health benefits, since it is rich in proteins, minerals and nutrients, but have you ever wondered what is the most nutritious from the egg?
According to the Institute for Egg Studies, the white and the yolk together have a large amount of nutrients; however, one of them harbors most of the proteins and compounds.
The egg is made up of six parts: the shell, membranes, cuticle, air chamber, the white and the yolk. In the first one you can find mainly calcium and magnesium carbonate, calcium phosphate, and other minerals that protect the egg, as well as the membranes, cuticle and air chamber.
The white is approximately 60% of the total weight of the egg and its function is to protect the yolk, while it contains the germ cells, where fertilization and embryonic development take place.
The white contains mainly proteins, carbohydrates, minerals and water (88% of this, according to the Institute of Egg Studies) however, according to the magazine Heatlhline, and according to various scientific articles, the yolk is the most nutritious part of the egg as it contains much more nutrients, minerals and vitamins in addition to protein.
COMPONENTS OR BENEFITS
In the yolk we can find iron, zinc, phosphorus, vitamins A, D, E, B6 and B12, folic acid, pantothenic acid and thiamine, as well as half of the proteins and riboflavin of the whole egg.
If you want to have healthy eyes and prevent them from diseases or damage caused by light, the egg yolk can help, since it contains lutein and zeaxanthin, two antioxidants that can protect your eyes.
These antioxidants significantly reduce the risk of macular degeneration and cataracts that are among the leading causes of visual impairment and blindness in older adults.
Egg yolk also contains choline, a nutrient important for the formation and normal functioning of the brain and nervous system.
This compound prevents cognitive deterioration linked to aging, according to the Institute for Egg Studies, making it very useful in the fight against diseases such as Alzheimer’s or dementia.
If your blood cholesterol levels are high, they advise reducing consumption to 2 or 3 whole eggs per week.