ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel

Protein : Egg Whites vs Egg Yolk

Updated on February 4, 2011

Nutritional Value

Lets Start with Egg overall as a whole

100g of eggs

Calories = 143

Fat = 10g

Saturated Fat = 4g

Cholesterol = 422mg

Protein = 13g

Now lets break it down into White and Yolk

Egg Whites 100g

Fat = 0g

Cholesterol = 0mg

Protein = 11g

Egg Yolk 100g

Calories = 313

Fat = 27g

Saturated fat = 10g

Cholesterol = 1234mg

Protein = 16g


Wheras the Yolk does contain slightly more Protein, It also contains all the bad things such as Saturated Fat and Cholesterol in scarily high dosages, which has been linked to many health problems, However The Yolk does contain a good source of Folate, Vitamin B12 and Phosphorus, and a very good source of Selenium, Vitamin A, Iron and Calcium. So it is abit of a double edged sword but due to the high levels of fat in Yolk, i would cut it out as much as possible and obtain the Whites from the eggs instead


    0 of 8192 characters used
    Post Comment

    • profile image

      Mike 6 years ago

      A recent research indicates that when hens are fed with a diet low in omega-6 fatty acids from a young age (feed high in wheat, barley, and milo and lower in soy, maize and sunflower, safflower and maize oils) they may cause less oxidative damage to human health.

      Any thoughts on this?



    • CCahill profile image

      CCahill 6 years ago from England

      indeed! can't say i notice too much difference in taste when you change the yolk to whites ratio

    • Blair Rockefeller profile image

      Blair Rockefeller 6 years ago from Atlanta, Georgia

      great Hub. When making omelets I use 1 whole egg, then 1 or ocassionally 2 additional egg whites.