Whole egg vs egg whites
One excellent breakfast item is the egg, but some people fear that eating the yolk can cause weight gain and an increase in cholesterol. However, tossing out the yolk is a mistake. Though egg whites contain less fat and calories, there are exclusive nutrients in the yolk, which supplies food for your brain, metabolism and your immunity. Egg whites contain about half of the egg proteins. They are also a good source of riboflavin and selenium, which are important to your energy production and elimination of toxins. In two whites, you get about 6 grams of proteins and 18% of your daily recommended value (RDV) of riboflavin and selenium.
The rest of egg nutrition is in the yolk. Egg yolk is an excellent source of vitamins A, B12, D, E, K, folate and pantothenic acid. It also contains a variety of essential minerals such as calcium, phosphorus, iron, zinc and selenium. Eating the yolk not only gives you a boost in your metabolism, it also increases your red blood cell production and improves the oxygen carrying capacity of your blood.
It’s not only what you eat, but where it comes from:
The most important thing to consider when eating an egg is the life of the mother chicken. A free range chicken produces eggs that are 1/3 less cholesterol, 1/4 less saturated fat, 2/3 more Vitamin A, 2 times more omega-3 fatty acids, 3 times more Vitamin E and 7 times more beta carotene.
So do yourself, and your wallet, a favor by eating the whole egg.
Learn more about protein sources with healthy Omega-3 fats in your diet →