Do the white and yolk have different nutritional values?
Definitely. While both have protein, the albumen (that’s the egg white) has a little more than half the total protein in an egg (about 3.5 grams) and none of the fat. This part of the egg can indicate the egg’s freshness: As the protein composition of the albumen changes over time, the albumen changes texture. For instance, fresher eggs will remain more upright when cracked while older eggs spread out more. If whipped, the albumen can increase in volume six to eight times – it becomes airy and light, almost like a weightless whipped cream texture. You’ll also find about 55 milligrams of potassium and sodium in the white. In contrast, the yolk has almost 3 grams of protein and about 5 grams of fat, but it also has half a milligram of iron, 66 milligrams of phosphorus and 245 IU of vitamin A. Can eggs make me sick? It’s possible, but highly unlikely — only one egg in 20,000 contains salmonella bacteria, according to most experts. “The literature shows that salmonella food-borne illness
