What is the use of egg yolk. The benefits of egg yolk - we break another myth about its harm

Many people think that eggs should not be consumed in large quantities, because their yolk has a lot of cholesterol. But eggs are different and they also have different properties. In any case, there are both useful and harmful substances in eggs, as in almost any product. It is not worth considering the properties of all types of eggs. The most consumed among people are still chicken eggs. So what is the yolk of an egg made of? How is it useful or harmful?

What is the yolk made of?

The yolk makes up 33 percent of the total volume of a chicken egg (this is an approximate percentage in liquid form). The yolk contains three times more calories than protein. Approximately 60 kilocalories. The composition of an average egg would be something like this: 210 milligrams of cholesterol, 2.5 grams of protein, 4.51 grams of fat, and 0.61 grams of carbohydrates. The weight of an average egg is approximately 50 grams. Yolk fats are mainly fatty acids - saturated, monosaturated and polyunsaturated. A larger percentage of fatty acids in the yolk is oleic acid. It is approximately 47 percent.

Why is egg yolk dangerous?

The yolk of an egg does indeed contain a lot of cholesterol. People also need cholesterol, but in small amounts. And there is a lot of it in the yolk. Even a hamburger contains less cholesterol than one yolk. Therefore, the yolk is not recommended for people who suffer from heart disease or people at risk of such diseases. Such people should not exceed the norm of 200 milligrams of cholesterol per day. And in the yolk it contains from 210 to 275 milligrams.
Only perfectly healthy people can safely afford to eat whole eggs and more than one egg a day. In general, it is still recommended to eat one egg a day and not exceed this rate. It is advisable for children and the elderly to eat no more than two or three eggs per week. And not fried, but boiled. Cholesterol is essential for our body, but its amount should be monitored. Always remember to eat a balanced diet. There is no need to abuse anything. In addition to eggs, we still have one and other foods that may contain cholesterol. Accordingly, we greatly exceed the norm.

What is the benefit of egg yolk?

The yolk of an egg contains many vitamins. The main vitamin is B12. This is a very useful and necessary vitamin for our body. It affects our vital energy and increases appetite. The yolk contains carotene, which has a good effect on vision and prevents the appearance of cancer cells. Also, it slows down the aging process in the body. In a small amount in the yolk there are vitamins PP, E, D, B1 and B2. All these vitamins are good for the body.
The yolk contains many vitamins. So, this product must be given to children. Also, phosphorus is present in the yolk, which helps to preserve the gums and teeth. Also, the yolk contains selenium. Selenium is an antioxidant, that is, it protects our body from various harmful effects. Choline is also found in the yolk. It stimulates our cardiovascular system and regulates our nerves. To get more choline, you should eat the yolk raw. Also, the content of melatonin in the yolk helps to rejuvenate the body and build new cells. It has a very positive effect on the skin and hair. The yolk contains lutein, which helps prevent cataracts and improves vision. It prevents the appearance of eye diseases.

Summing up:

The yolk has both useful and harmful properties. But there are more useful properties in it than harmful ones. The best option would be to use the yolk in moderation. Do not overdo it and then there will be no problems. And kids just need it. Of course, if there are health problems, then the doctor will tell you whether you should use the yolk and if so, in what quantities you can use it.
Still, there are a lot of recipes for various beauty masks, which include yolk. In any case, you can always benefit from the yolk of a chicken egg.

Egg white is in great honor for many people: athletes, losing weight, trying to monitor the quantity and quality of nutrients entering the body. But the yolk has a worse reputation, to put it mildly. But is it fair to accuse him of the sins of which he is accused?

Research shows that eating eggs is a fairly convenient source of nutrients for the body. They can also play a key role in weight control, muscle strength, proper brain function, eye health, and are recommended for pregnant women. Just one egg a day reduces the risk of stroke by as much as 12%. By all accounts, the consumption of "chicken gift" is healthy and healthy, and each of us should include them in our diet, as well as ensure that the youngest eat at least two or three eggs a week.

eggs and cholesterol

Dozens of studies conducted by scientists around the world clearly state that this natural product is appropriate in the menu of almost every person. Where, then, did the thesis come from that eggs are bad and should not be eaten? Such a reputation is largely due to the fact that one egg contains about 200 mg of cholesterol, and most of this substance is stored in the yolk. Therefore, doctors urged us to be careful with the yolk, because high blood cholesterol is the main cause of heart disease. However, few people take into account that the correct level of "good" cholesterol is necessary for the life and proper functioning of the whole organism. This substance helps build new cells, supports the functioning of the nervous system, the production of hormones, and in the case of men, it helps to increase testosterone in the body. Under normal conditions, the liver produces cholesterol, which is found in animal products such as milk, eggs, and meat.

Of course, too high cholesterol contributes to cardiovascular disease. However, you should not consider animal foods (and egg yolks in particular) as the only culprit in cardiovascular disease. For some time now, scientists have been conducting research that already clearly shows that high cholesterol levels are not alone responsible for cardiovascular disease. Scientific studies have shown that saturated fats and trans fats actually have an effect on blood cholesterol levels, but this is also not the only factor that causes heart problems.

Nutrients in the egg

On the other hand, you need to pay close attention to the fact that the yolk of an egg contains almost all the necessary vitamins and minerals that are present in the egg. However, most of the nutrients will be lost if we ignore it and eat only protein. Yes, egg white contains approximately 60% of the total protein in an egg, but the yolk contains nutrients such as vitamin D, E, A, choline, and carotenoids that support the body in absorbing many of the important nutrients from eggs. In addition, eggs contain phospholipids, which can positively influence blood cholesterol levels and limit inflammation in the body. Therefore, it is not true that they lead to the formation of cholesterol and they cannot be eaten (or possible, but only in very, very limited quantities).

The nutrients in the yolk help lower blood pressure and improve the functionality of blood vessels. Preliminary findings from studies examining the effects of this natural product on Alzheimer's sufferers suggest that eggs may help reduce the symptoms of the problem.

Thus, from all of the above, it follows that eggs in general and yolks in particular are not to blame for diseases of the cardiovascular system, but rather the opposite. After all, they are full of nutrients that need to be actively used. We can freely eat eggs prepared in many ways. Without a doubt, raw foods are the healthiest and contain the most nutrients. But many doctors warn about salmonella and other harmful microorganisms that may be present in them. However, nothing prevents you from preparing for breakfast, for example, a delicious and satisfying omelette that will provide energy for the whole morning.

Egg yolk - calories and properties. The benefits and harms of egg yolk

Calories: 358 kcal.

The energy value of the product Egg yolk (Proportion of proteins, fats, carbohydrates):

Proteins: 16.2 g. (~65 kcal) Fats: 30.87 g. (~278 kcal) Carbohydrates: 1.78 g (~7 kcal)

Energy ratio (b|g|y): 18%|78%|2%

Egg yolk: properties

How much does an Egg Yolk cost (average price for 1 piece)?

Moscow and Moscow region 4.5 p.

Today, like many millennia ago, it is no secret to anyone that a chicken egg consists of yolk and protein. The first is credited with a lot of healing qualities, but many representatives of a healthy lifestyle neglect the beneficial properties of egg yolk, referring to the fact that it is full of fat and cholesterol. But we'll talk about this later.

In cooking, egg yolk is in high demand, if only because of its excellent binding properties, which are necessary for emulsifying ingredients. Take, for example, such classic sauces as mayonnaise or hollandaise - they simply cannot be prepared without this ingredient.

In addition to sauces and mayonnaise, egg yolk is used as a thickening agent and to enrich the texture of the finished dish when making custard for cakes, puddings and other dishes. And what about the famous egg liqueur, which always contains yolks! By the way, when working with egg yolks to prepare sweet dishes, experienced chefs advise rubbing them with sugar only in earthenware or porcelain dishes.

Benefits of egg yolk

Despite numerous protests, the benefits of egg yolk are beyond doubt, as it is the richest source of vital elements. So, for example, choline is responsible for fat and protein metabolism, and also has a beneficial effect on the activity of the nervous system. Melatonin, which is also found in egg yolk, plays an important role in the rejuvenation process, so it is simply necessary for building new cells.

The benefits of egg yolk have also been scientifically proven for the cardiovascular system, due to the fact that, being perfectly absorbed, it is an excellent supplier of omega-6 and omega-3 acids, which are not produced by the body itself.

Damage to egg yolk

Returning to the question of the dangers of egg yolk, one cannot but agree that it really contains a large amount of fat and cholesterol. However, these same fats help the production of the main male hormone - testosterone. And if we talk about cholesterol, then it should be borne in mind that it is not only harmful, but simply necessary. In this case, it does not linger in the body, but is broken down, ensuring the production of all the same hormones and vitamins.

Thanks to the results of recent studies, it has been proven that regular consumption of chicken yolks will in no way affect the increase in the level of bad cholesterol, if men eat up to four eggs a day, and women - one or two.

But do not forget that due to the high calorie content of egg yolk, overweight and obese people should not abuse these products, limiting their diet to egg white.

Product proportions. How many grams?

in 1 piece 20 grams

The nutritional value

Despite this, many experts argue that eating egg yolks, you risk health, hinting at the presence of cholesterol in them. But if you look at the composition of the yolk mentioned above, it becomes clear that these substances (mostly B vitamins) have the ability to effectively regulate the level of good cholesterol.

Damage to egg yolk

Despite the obvious benefits, the disadvantages of the yolk are cholesterol and fats. Therefore, this product is not recommended for people with various cardiovascular diseases and obesity. In fact, the real thing to watch out for is saturated and trans fats (fat pork, palm oil, margarine, etc.), not egg yolk.

Raw, boiled or fried egg yolk

1. Raw egg

Raw eggs are much easier and faster to consume. But for many, this is not entirely pleasant. By the way, a raw egg is only half absorbed by the body. In addition, eggs may contain a harmful bacterium - salmonella. If the egg is not thermally processed, then there will be much more chances of poisoning.

Note: "There is no salmonella in raw quail eggs."

2. Fried egg

Fried egg (scrambled eggs) is one of my favorite dishes. What could be easier than making scrambled eggs? Unfortunately, with this type of heat treatment, almost all useful substances are destroyed and trans fats are released. But nevertheless, the assimilation by the body occurs much better than a raw egg.

3. Boiled egg

When boiled, the egg is 98% digestible, retains most of the nutrients and has no traces of fat after cooking. In my opinion, the choice of a healthy cooking method for consuming eggs is obvious.

Quality and quantity of eggs

At the moment, a wide selection of different egg producers is presented on store shelves, but not all of them can boast of excellent quality. The yolks should be bright orange and hard-shelled, which I rarely see, and the chickens are raised in some unknown way. In this regard, farm eggs have more advantages over factory ones.

The amount of yolk and eggs consumed in general should be such that cholesterol and fats do not exceed the norm. Approximately 6 eggs per week for an adult will be sufficient. Athletes consume 3-4 times more to increase muscle mass (almost without yolks), but their physical activity is different.

That's all for today. I hope you have emphasized for yourself the benefits and harms of egg yolks.

An interesting video on how to separate the protein from the yolk. How do you do it?

Energy (caloric content) of food accumulates in nutrients (proteins, fats and carbohydrates). It is known that 1 g of fat gives 9 kcal, 1 g of carbohydrates - 4 kcal, and 1 g of protein - 4 kcal. The energy balance chart shows the ratio of these substances in the product based on their contribution to the calorie content of this product. Why do you need this information? Many popular diets are based on this knowledge. For example, the US Department of Health recommends 60% of calories come from carbohydrates and only 30% from fat. The Atkins diet recommends low carbohydrate intake, although other diets focus on low fat intake. Whichever way you choose, our chart will show you how different foods fit your goal.

Chicken egg yolk, calories 358 kcal, chemical composition, nutritional value, vitamins, minerals, what is useful Egg yolk, calories, nutrients, useful properties Egg yolk.

Nutritional analysis - how useful is the product!
Diagrams - chemical composition in graphs.

Home - Composition of products - Composition of eggs and products from them - Chemical composition "Chicken egg yolk"

Benefits of Egg Yolk

Chicken egg yolk is rich the following vitamins and minerals: vitamin A - 122,2 %, vitamin B2 - 16,7 %, vitamin B3 - 80 %, vitamin B6 - 25 %, vitamin B12 - 60 %, vitamin H - 112 %, choline - 160 %, phosphorus - 67,8 %, gray - 17 %, iron - 37,2 %, zinc - 25,9 %, iodine - 22 %, molybdenum - 17,1 %, cobalt - 230 %.

Where% is the percentage of satisfaction of the daily norm per 100 gr.

You can find a complete guide to the healthiest foods in the My Healthy Diet app.

Useful properties of egg yolk

Reference.

Energy value or calories is the amount of energy released in the human body from food during digestion. The energy value of the product is measured in kilo-calories (kcal) or kilo-joules (kJ) per 100 grams. product. The kilocalorie, which is used to measure the energy content of food, is also known as the "food calorie", so the prefix kilo is often omitted when referring to calories in (kilo)calories. You can see detailed tables of energy value for Russian products here.

The nutritional value- the content of carbohydrates, fats and proteins in the product.

Nutritional value of a food product- a set of properties of a food product, in the presence of which the physiological needs of a person in the necessary substances and energy are satisfied.

vitamins, organic substances needed in small amounts in the diet of both humans and most vertebrates. The synthesis of vitamins is usually carried out by plants, not animals. The daily human need for vitamins is only a few milligrams or micrograms. Unlike inorganic substances, vitamins are destroyed by strong heating. Many vitamins are unstable and "lost" during cooking or food processing.

Search by calorie tables and chemical composition of products and ready meals:

Benefits of egg yolk

The beneficial properties of egg yolk are due to the content in it of a large amount of minerals, as well as water-soluble and fat-soluble vitamins. In addition, egg yolk accounts for 80 percent of all the phosphorus that is present in a chicken egg, as well as chlorine, sodium, potassium, iron, magnesium, sulfur, and calcium.

Healing properties of egg yolk

The color of the yolk, depending on the feed of the chickens, can vary from dark to light yellow. The more carotenoids in the feed, the more saturated the color of the yolk. Carotenoids are widely found in both the plant and animal kingdoms and are responsible for the yellow color of some fruits and vegetables.

For many years, there has been a theory in scientific circles that egg yolk is a source of cholesterol that accumulates on the walls of blood vessels. But more recently, this statement has been refuted by scientists from the United States. They found that the yolk also contains lecithin, a substance that, on the contrary, prevents the accumulation of cholesterol in the blood.

Moreover, an interesting experiment was conducted with thirty participants who consumed fifteen yolks every day. In the end, it turned out that only two of them had elevated cholesterol levels. For the rest, it remained normal, and for four it even decreased.

Benefits of egg yolk. What is the benefit of egg yolk?

The composition of lecithin contained in the yolk is rich in choline, which is involved in fat metabolism, cholesterol transport, and is also useful in the treatment of hepatosis and certain types of nervous disorders. However, it is known that lecithin is an indispensable structural component of the nervous tissue and cell membrane.

The yolk is absorbed by the body in any form and is the most generous source of omega-3 and 6 polyunsaturated fats, which are not produced in our body, but are extremely important for the normal functioning of the heart.

In order to sufficiently enrich the body with all the substances contained in the egg yolk, you need to eat only one yolk per day. It is worth remembering that egg yolk is also part of mayonnaise and various pastries.

Add a comment

Yolk: benefit and harm

Details

Yolk is a mixture of nutrients accumulated by the body in the egg of humans and animals in the form of small plates or grains. Sometimes the yolk can merge into one continuous mass.

The scientific name for the yolk is deutoplasm. The yolk is distributed differently in the eggs of humans and animals. Eggs with a small amount of yolk are equally distributed in the cytoplasm - isolecithal eggs.

There are three types of such a mixture of nutrients: carbohydrate, fat and protein.

The benefits of the yolk known since ancient times. Such an element is a full-fledged source of a large number of vitamins and minerals. To be more precise, then 15 microelements and 13 vitamins. This content exceeds the usefulness of many vitamin and mineral preparations.

Also, the beneficial properties of the yolk are also the complete assimilation of nutrients by the body, which is rare for many products. It is also worth noting how the yolk is useful in the field of cosmetology and medicine. In addition to active use in cooking, such an element is one of the constituent elements of various types of medicinal preparations and body care products.

Harm of the yolk in addition to its usefulness, it also has a place to be. One of which is the high cholesterol content.

If you moderately use such a product, then there will be no harm, the harm and benefits of the yolk in this case are balanced and only a positive effect is exerted on the body. But if you use more than seven eggs a week, then the harm of the yolk will be noticeable by an increase in the amount of cholesterol, which leads to the formation of plaques in the vessels of the body.

The most dangerous deficiency of the element is salmonella. But even here you can protect yourself if you process the product correctly. Salmonella causes severe disorders of the intestines and digestive tract, which are then treated for a long time. Before buying eggs, you need to carefully inspect them. If there is a defect in the shell, then such an egg should be postponed.

You also need to buy only fresh product. It is enough to lower it into a glass of water, a fresh egg will sink, and one that has lain for a single week will protrude above the water. If you are going to count the number of yolks eaten and control yourself in their use, then do not forget that such an element is actively used in baking and in the preparation of other dishes.

Apteke.net » » Traditional medicine » Raw egg yolk health benefits

Raw egg yolk contains nutrients, minerals and vitamins necessary for the full development of the body. It contains 12 vitamins, the percentage of some of them is the daily norm. Most of all in the yolk are vitamins A, E, B1, B2, B9, B12, D, K, F. The yolk contains more than 50 minerals - calcium, magnesium, phosphorus, iron, potassium, sodium, chlorine, sulfur and others. The yolk contains lecithin, lipids, proteins, carotenoids, and cholesterol.

Lecithin nourishes the brain and nervous tissues of a person, is a means of preventing sclerosis, and also normalizes the functioning of the liver, biliary tract and gallbladder.

Egg yolk is the richest source of choline, an amino acid that can protect the brain from birth to death, preventing memory loss in old age. In addition, choline improves liver function by affecting the metabolism of fats, it is important for human reproductive function.

Carotenoids improve visual acuity, inhibit the development of senile cataracts.

Egg yolk cholesterol, in comparison with other foods, does not belong to saturated fats, as a result of which it is easily broken down.

Phospholipids- complex lipids, serve as a source of phosphoric acid, necessary for human life. They are a kind of solvent for excess cholesterol, and also show an anti-scarring effect.

The substances that make up the egg yolk stimulate the immune system and the brain, take part in the process of hematopoiesis, strengthen bones and joints, stimulate the outflow of bile, improving peristalsis of the stomach and intestines.

It should be noted that the nutrients of the egg yolk are absorbed by the human body by 95%.

The remarkable properties of raw egg yolk make it possible to use it in cosmetology for the preparation of masks, as a shampoo and other products. It relieves inflammation and irritation, prevents drying of hair and skin, and has a rejuvenating effect. After washing the hair with egg yolk, they become soft, strong and obedient.

Do you often have health problems? Then our subscription is just for you!

Useful properties of the yolk

Composition and presence of nutrients

Egg yolk contains 12 vitamins vital for the human body, and the percentage of some is the daily requirement. Most of all, vitamin E, D, B9, B1, B2, B12, A, F, K. Nature also took care of supplying the yolk with all the necessary trace elements. There are more than 50 of them, most of all contain phosphorus, calcium, iron, magnesium, sodium, potassium, sulfur and chlorine. In addition, the composition of the yolk includes proteins, lipids, carotenoids, lecithin and cholesterol. Another advantage of the yolk is that its nutrients are absorbed by the human body by 95%. The maximum of vitamins and nutrients is stored in the raw yolk, however, in this form it can be consumed only with full confidence in the health of the bird.

The lycetin contained in the yolk nourishes the nervous tissues and the human brain, being a prophylactic against sclerosis. It also contributes to the normalization of the liver, gallbladder and biliary tract. Carotenoids increase visual acuity, have a preventive effect on the development of senile cataracts. Compared to other foods, yolk cholesterol is not a saturated fat and is therefore easily broken down.

Also found in the egg yolk are phospholipids that bind and remove excess cholesterol. The yolk nutrient cholein prevents the formation and development of malignant tumors, in particular breast cancer.

Egg yolk substances are involved in the process of hematopoiesis, are a good stimulant of the immune system, stimulate the brain, strengthen joints and bones. It also stimulates the outflow of bile, which causes better peristalsis of the stomach and intestines. The use of yolk during pregnancy prevents the risk of pathologies and birth defects in newborns.

The use of yolk in cosmetology

Due to its nutritional properties, the yolk is used in the preparation of masks, creams and other cosmetics. It prevents drying of the skin and hair, relieves inflammation and irritation, and has a rejuvenating effect. Shampooing with raw egg yolk makes hair strong, soft and manageable. It can also be applied to the skin of the face for 20 minutes, which will achieve smoothness and elasticity of the skin. The mask is suitable for all skin types. But for more moisturizing dry skin, you can prepare a mask consisting of honey (1 tsp), steamed oatmeal (1 tbsp), olive oil (1 tsp) or any other oil and yolk. Mix everything thoroughly, apply on the face and décolleté and leave for 15-20 minutes. Rinse thoroughly with warm water afterwards.

To remove excess fat and shine from the skin, you should prepare a mask based on cosmetic clay (0.5 tablespoons) and yolk. Apply for 15 minutes and then rinse with cold water.

A mask of burdock oil (2-4 tablespoons, depending on the length) and one yolk will help get rid of dandruff and moisturize your hair. The mixture must be mixed and applied with rubbing movements to the scalp and along the entire length of the hair. Keep the mask under a plastic bag for 40 minutes. For oily hair, burdock oil should be replaced with camphor oil and kept for only 5 minutes.

In cooking

The yolk is used in cooking in the preparation of sauces, mayonnaise, creams, casseroles, poached eggs, salads and other dishes. Dishes using eggs and egg yolk should only be stored in the refrigerator.

There is an opinion that eggs and in particular the yolk are poorly digested. However, this process is fully dependent on the degree of heat treatment. Soft-boiled eggs and fried eggs are digested in the stomach for 1-2 hours, and hard-boiled eggs and scrambled eggs, fried on both sides - 3 hours.

Dangerous properties of the yolk

Egg yolk can cause allergic reactions in children under 3 years of age or be an allergen in adults.

If you are planning to make a soufflé, sponge cake or custard, you will need to separate the yolk from the white. To see how easy it is to do, see our short video.

Egg yolk even outwardly looks like a real treasure, because it is a rich pantry of nutrients and biologically active substances that are extremely necessary for the body. It contains both complete protein and easily digestible fats. Lecithin, which is a fat-like substance, positively affects the body's fat metabolism, is supplied to the body, nourishing nerve cells with it.

The treasury of the yolk contains almost all vitamins, and it owes its yellow color to vitamin A. But the main thing is that it contains vitamin D, the lack of which leads to rickets, disorders in the nervous system and tooth decay. There are also respected vitamins B1, B2, E, PP, and a lot of useful minerals should be added here. Armed with this information, pediatricians are sure to prescribe yolk to young children up to three times a week.

The eggs of domestic waterfowl have the same valuable qualities as chicken eggs, however, when eating them, it should be borne in mind that these eggs are often contaminated with salmonella, which is the causative agent of acute intestinal diseases. Moreover, the reproduction of Salmonella occurs in the yolk, and the appearance, smell and color of the eggs do not change.

Goose and duck eggs are consumed only after a long boil, they must boil for at least a quarter of an hour to be sure of their complete neutralization.

Although, in addition to everything, there is also cholesterol in the chicken yolk, the excess of which in the body leads to the development of atherosclerosis, however, choline, which is also found in large quantities in the yolk, prevents the harmful deposition of cholesterol.

In addition, egg yolks are good for the heart. . This familiar product is an important means of preventing cardiovascular and oncological pathologies. The yolks contain the amino acids tyrosine and tryptophan, which are reliable antioxidants. The well-known reasoning about egg yolk as a source of cholesterol has long been refuted by scientists. It was determined that lecithin, which is part of the yolk, counteracts the increase in blood cholesterol levels. If you eat two yolks every day, then this is comparable only with apples or cranberries in terms of strengthening and anti-inflammatory effects on the body. This statement applies only to, since heat treatment reduces the beneficial properties of egg yolks by half.

There is an easy way to determine the freshness of an egg . To do this, dissolve a tablespoon of salt in half a liter of water, then lower the egg into it. A fresh egg will sink down, and a stale one, on the contrary, will float up, which means it is not suitable for food. An egg of medium freshness will remain somewhere in the middle, and it can only be used as a gift.

However, there are still restrictions on the use of eggs. Older people should not eat more than two eggs per week. In chronic hepatitis, cholecystitis, cirrhosis of the liver and diseases of the liver and biliary tract, it is advisable to avoid eating egg yolks.

Hello friends!

As before, disputes about the benefits or harms of egg yolk do not subside. The main stumbling block was the cholesterol contained in the yolk. But is it the one to be feared. Maybe the egg yolk is still something useful? Let's figure it out right now.

Egg yolk: benefits and harms

When it comes to cholesterol, many doctors, in addition to fatty foods, draw our attention to egg yolks. The yolks do contain about 200 mg of cholesterol, but it is easily leveled by the lecithin contained in the same eggs.

It is also necessary to understand that with a lack of calcium in the body, cholesterol begins, as it were, to replace it. So if your blood vessels have very thin walls, then this good (useful) cholesterol is trying to protect them. The main problem with egg yolk is its use in excess. And now about everything in order.

Egg yolks are a huge source of nutrients, vitamins and minerals (80% of a whole egg) So if you separate the protein from the yolk and consume one protein, you are depriving yourself of the following:

Unsaturated()
Vitamin B12
Vitamins A, E, D
Selenium
Iron
Potassium
Biotin (Vitamin H)
Choline (substance from the vitamin B group)
beta carotene
Phosphorus