For many years the egg's yellow has been viewed as the part to be avoided by people concerned about cholesterol. But is eating only white really healthier?
This question has been brought back to attention after an article in the Colombian newspaper El Tiempo, which addresses the nutrients between the full egg and its white.
The egg white mainly contains water and protein, with very little fat and no cholesterol. For this reason, it is a common choice for those seeking to increase the intake of proteins without increasing many calories.
However, yellow contains more than cholesterol. It is also a source of coca, vitamins A, D, and B12, as well as Lutheran and Zeaxantin, two important components for eye health.
According to American Heart Association, the impact of eggs on cardiovascular health should be assessed in the context of the entire diet. Full fats, quality of food, and individual risk factors are of particular importance.
A large egg contains approximately 186 milligrams of cholesterol, almost all in its yellow. However, the cholesterol we receive from food does not affect all people at the blood cholesterol level.
For most healthy adults, moderate egg consumption may be part of a balanced diet. And people with high cholesterol, diabetes, or cardiovascular disease may need personalized medical advice.
The way of preparation is also important. A boiled egg, accompanied by vegetables and cereals, has another food profile from one morning with fried eggs, butter and processed meats.
The bottom line is that removing yellow is not necessarily the healthiest choice for all. White offers low - calories proteins, while the full egg provides a wider range of nutrients.
