egg: yolk versus white

[Guest guest]

I calculated percentages of nutrients in the yolk and white. I copied and

pasted from Word, so the spacing from the tabs might come out wrong, but all the

numbers are amount in white followed by amount in yolk, followed by

percentage of total nutrient in egg in the white and yolk respectively.

chris

White Yolk % of total in White % of total in Yolk

Protein 3.6g 2.7g 57% 43%

Fat 0.05g 4.5g 1% 99%

Calcium 2.3mg 21.9mg 9.5% 90.5%

Magneisum 3.6mg 0.85mg 80.8% 19.2%

Iron 0.03mg 0.4mg 6.2% 93.8%

Phosphorus 5 mg 66.3mg 7% 93%

Potassium 53.8mg 18.5mg 74.4% 25.6%

Sodium 54.8mg 8.2mg 87% 13%

Zinc 0.01mg .4mg 0.2% 99.8%

Copper .008mg .013mg 38% 62%

Manganese .004mg .009mg 30.8% 69.2%

Selenium 6.6mcg 9.5mcg 41% 59%

Thiamin .001mg .03mg 3.2% 96.8%

Riboflavin .145mg .09mg 61.7% 48.3%

Niacin .035mg .004mg 89.7% 9.3%

Pantothenic acid.063mg .51mg 11% 89%

B6 .002mg .059mg 3.3% 96.7%

Folate 1.3mcg 24.8mcg5% 95%

B12 .03mcg .331mcg8.3% 91.7%

Vitamin A 0 IU 245 IU 0% 100%

Vitamin E 0 mg .684mg 0% 100%

Vitamin D 0 IU 18.3IU 0% 100%

Vitamin K 0 IU .119IU 0% 100%

Omega-3s (All essential fatty acids are contained in yolk. Pastured eggs

are much higher in

Omega-6s EFAs than commercial eggs, so the USDA's data are ignored

here)

Carotenes 0mcg 21mcg 0% 100%

Essential Amino Acids

Tryptophan .04g .03g 57% 43%

Threonine .15g .12g 55.5% 44.5%

Isoleucine .22g .15g 59.5% 40.5%

Leucine .34g .24g 58.6% 41.4%

Lysine .27g .2g 57.4% 42.6%

Methionine .13g .064g 67% 33%

Phenylalanine .23g .12g 66% 34%

Valine .27g .16g 62.4% 43.6%

The yolk contains 100% of the carotenes, essential fatty acids, vitamins A,

E, D, and K (6 items). The white does not contain 100% of any nutrient. The

yolk contains more than 90% of the calcium, iron, phosphorus, zinc, thiamin,

B6, folate, and B12, and 89% of the panthothenic acid (9 items). The white does

not contain more than 90% of any nutrient, but contains over 80% of the

magnesium, sodium, and niacin (3 items). The yolk contains between 50% and 80%

of

the copper, manganese, and selenium, while the white contains between 50% and

80% of the potassium, riboflavin, and essential amino acids.