Egg white or albumen has long been regarded as one of the healthiest food around. Compared to the egg yolk, which is the yellow part of the egg, albumen has gained the reputation as the more healthy part of the egg because it is a source of fat-free protein. The white and yellow parts of the egg have different natural functions, qualities and are nutritionally different.
The yolk contains more protein than the other parts of the egg in order to aid the growth of the embryo. It also contains some fat and most of the egg's vitamins and minerals, such as iron, vitamins A and D, and calcium. The white of the egg is made up of four layers of thick and thin albumen. However, the yolk contains the majority of the egg's nutrients, particularly essential fatty acids and fat-soluble vitamins. Nutritionists recommend that individuals with low to normal cholesterol levels can safely eat whole eggs in moderation.
Egg white is fat free and contains negligible amount of carbohydrates, but it is rich in high-quality protein. Eating egg white instead of whole egg can help lower cholesterol in the body, because egg white is cholesterol free. It's the yolk that contains almost an entire day's worth of cholesterol. However, one potential disadvantage of eating egg white is that it has high sodium content and could be potentially dangerous to those on a low sodium diet, or those who have issues with high blood pressure. Reduction of serving size, as well as spacing out the frequency of eating the egg white can help alleviate this problem. Egg white has long been a staple of athletes, especially weightlifters and bodybuilders. The high protein content, coupled with low fat is appealing to athletes trying to keep in shape.
By ADEOGUN TEMITOPE