And where in the egg are more proteins, in the yolk or in the protein?

And where in the egg are more proteins, in the yolk or in the protein?

  • There are more proteins in the yolk, there are more than 10 types of them. Egg white contains fewer and others that are more assimilated by the body. There is not a drop of fat in them, and therefore no cholesterol, as in the yolk. For better assimilation of eggs, nutritionists advise boiling them soft-boiled. Here is a table on the chemical composition and calorie content of a chicken egg:

    And where in the egg are more proteins, in the yolk or in the protein?

  • An egg contains approximately seven grams of protein, of which four are in the protein and three in the yolk. As for the caloric content of protein and yolk, this information can be found below in the plate, and there not only the caloric content is indicated, but also the content of various vitamins and useful elements in one egg.

    And where in the egg are more proteins, in the yolk or in the protein?

  • The egg contains trace elements that are very beneficial for humans and proteins. Proteins are in yolks and proteins, but only in different proportions. And the protein content in the yolk exceeds its content in protein, but not by much. Eggs make excellent protein shakeswhich are so necessary for the human body.

  • In squirrel. Therefore, it is useful to eat eggs in the morning, so that you do not want to eat longer

  • I won't tell you exactly, but from the information that I could get it, it is necessary to do some calculations ...

    So, if we have a regular egg, without any peculiarities with two yolks and other things, then it must first be decomposed into its components:

    Protein - about 66%;

    Yolk - about 33%;

    Shell - about 2% (I could be wrong);

    Plnka, I do not know exactly what it is called - about 0,1%.

    From all this we need to remember the percentage of protein and yolk.

    Further, according to the merchandiser table, e can be seen in the response of Elbar to this question, we see that on 100 grams of product each substance contains:

    Protein - 12,5 grams or 12,5%;

    Yolk - 17,3 grams or 17,3%.

    So, if we talk about the protein content per 100 grams of the product, then it wins


    Now let's remember the proportion in which the egg contains yolk and white

    Protein - 66%, Yolk - 33%, so in order to calculate their content in an egg, you need to count (I will remember arithmetic), you must probably bring to a common denominator or proportion ...

    Protein - 8,25% (12,5 * 66%)

    Yolk - 5,71% (17,3 * 33%)

    Something like this, if I made a mistake, please correct it in the comments.

    So, if we are talking about the protein content in a single egg, then you will win:


  • in protein - that's why it is called that, there are more fats in the yolk, including cholesterol

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