| Megan1982 |
06-06-2012 01:53 PM |
Quote:
Originally Posted by monstermom
(Post 4236174)
Egg whites!! If you really like/need to eat the yolk, keep it to one whole egg, and add two to three servings of egg whites...it's the protein from eggs that's important, and the protein is found in the whites, not the yolks. Personally, I only like the yolks if I'm eating a whole egg cooked over easy/medium. So if I'm making scrambled eggs or an omelet, I actually prefer the whites, as I don't like the taste of fully cooked yolks.
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I have to respectfully disagree with this statement, though I suppose it also depends on what your definition of "important" is. Protein is found in both the egg yolk and the egg white. 1 large egg has 6.3 g of protein in it. 3.6 g of that protein is in the white, the rest is in the yolk. The yolk is where the cholesterol is found, but it is also where a lot of nutrients are found. I just quickly looked it up and found this website that lists comparison between where nutrients are found in the egg - yolk or white. The website does cite its sources right below this table, and it matches with what I've learned elsewhere, though I take it with a grain of salt as I do everything on the internet and I admit I didn't follow through checking the sources.
If you are eating eggs only for a source of protein, yes, you can get protein from the whites. But I believe you miss out on a lot of important nutrients (there I go using the word "important" - to me, they are important!). I personally don't believe that dietary cholesterol is the demon it's made out to be, but I'm not sure to what extent I believe it actually contributes to one's cholesterol levels. I've read research going in both directions. Because high cholesterol runs in my family, I don't to eat more than two yolks a day, but I love my yolks! When I make egg salad I do a combo of whole eggs and whites, sometimes with eggs or omelets I will do the same. |
