June 28, 2012
Of the two parts of the egg, one is not better than the other; they’re just different.
Egg yolks contain lipoproteins that act as emulsifiers–not only can eggs mix with both oil and water, they pave the way for the two to mix.
Concerning nutrition, the yolk of eggs contain nearly all the vitamins and minerals and all of the fats and cholesterol but lack the protein content found in egg whites.
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