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- The Nutritional Value of Eggs and Yolks
Eggs are one of our common daily foods. They have high nutritional value and mainly contain two parts: egg white and egg yolk.
Eggs can be divided into three parts: eggshell, egg white, and egg yolk. It contains a lot of vitamins and minerals and proteins with high biological value. The amino acid composition of the protein is closest to that of human tissue.
1. Egg white
Egg white is a semi-fluid gelatinous substance in the skin under the shell, accounting for about 57%-58. 5% of the whole egg. The protein content in egg white is about 12%, mainly ovalbumin.
The egg white also contains a certain amount of riboflavin, niacin, biotin, calcium, phosphorus, iron, and other substances.
The egg white is divided into thick egg white and thin egg white.
Thick egg white: The part of egg white near the yolk has a higher concentration.
Thin egg white: The part of the egg white near the eggshell is thinner.
2. Egg Yolk
The egg yolk is mostly located in the center of the egg white, suspended at the two poles by the lace. The volume of egg yolk accounts for about 30% to 32% of whole eggs. The main component is yolk phosphoprotein, and the fat content is about 28.2%. The fat is mostly lecithin, which is one of the phospholipids.
Compared with people’s nutrition, egg yolk is rich in vitamin A and vitamin D and contains higher minerals such as iron, phosphorus, sulfur, and calcium.
3. The difference between the egg white and egg yolk
The composition of egg white is mainly composed of 90% water, and the remaining 10% is basically protein. Don’t underestimate this 10% protein. Its nutritional value is second only to breast milk. It has a very high utilization rate in our body functions. One of the most high-quality proteins in the food you eat frequently.
Compared with eggs, egg yolk has a very complicated nutritional content. In particular, the fat contained in eggs is basically in the egg yolk, but most of them are fatty acids that are beneficial to our human body. At the same time, it also contains the ingredient oleic acid contained in olive oil, which is very useful for preventing daily heart disease. benefit. It is also rich in vitamins, iron, phosphorus, and other trace elements, which is very beneficial to babies.
The egg yolk also contains a kind of lecithin, which is very important for the development of the human brain. The color of the egg yolk also determines the nutritional value of the folded egg yolk. Generally, the darker the color, the higher the nutritional value of the trace minerals contained in it.
Some people are afraid of the cholesterol contained in egg yolks, which is actually very wrong. Egg yolks can actually reduce and prevent cholesterol, and it can also protect our eyes.
Many people think that the protein of eggs is concentrated in the egg white. In fact, the protein content of egg white is only about 11%. And most of the fat is concentrated in the egg yolk. The fat in egg yolk is dominated by monounsaturated fatty acids, more than half of which is the main ingredient in olive oil-oleic acid, which is beneficial for preventing heart disease. Moreover, most of the fat in the egg is in the yolk and is dispersed into fine particles, which are easily absorbed. The content of fat and cholesterol in egg yolk is relatively high, and inorganic salts and vitamins are mainly concentrated in egg yolk. Inorganic salts, calcium, phosphorus, and iron are all rich, so egg yolk is a good source of iron for infants. Vitamin A, vitamin D, and riboflavin are also abundant.
In fact, the correct way to eat eggs should be to eat whole eggs. Whether it is a child or adolescent in the growth and development period, pregnant mothers, breastfeeding mothers, or patients with weak health and poor nutrition, they can all enjoy the benefits of eggs. For nutritional benefits, it is good to eat 1 whole egg a day.
4. Which is easier to digest, egg yolk or egg white?
The main ingredients in egg yolk are cholesterol and lecithin, while the egg white is mainly high-quality protein, so egg yolk is more difficult to digest than egg white.
5. Eggs have a great function in the baking process, so what are their functions in the bread-making process?
1). Eggs can improve nutritional value.
2). Eggs can enhance the flavor of the bread.
3). Eggs can increase the final volume of bread.
4). The egg is rich in carotene, which can make the bread have a good coloring effect during the baking process.
5). Eggs are rich in lecithin (natural emulsifier), which can promote the emulsification of the material and make the bread soft.
6). The protein in the egg is rich in protein, and the protein will be solidified by heating, so if the amount of protein increases too much, the bread will be harder.
7). The protein in the egg can protect the yolk and has a bactericidal effect, but it has an effect on the fermentation of the dough. The higher the protein content, the worse the fermentation effect. Therefore, under normal circumstances, egg white is generally not used for mixing dough.
6. The choice of whole egg and egg yolk in baking production
Under normal circumstances, in the baking process, the use of whole eggs will give the bread a crispy taste.
Generally speaking, when we produce bread, we will selectively use whole eggs or egg yolks according to the characteristics of the products.
If the egg white is used too much, the baked bread will be very dry.
If only the egg yolk is used, the bread baked is relatively moist and soft.
There are exceptions. For example, to make bread with high egg, high oil, and high sugar content like Briouxiu, if all egg yolks are used, the taste will be very thick. Only when it is made with egg whites, that is whole eggs. There will be a milder bread texture.
Therefore, it is very important to choose whole egg or egg yolk according to the characteristics and taste of bread.
7. Little knowledge about eggs
1). The weight of an egg is about 50 grams.
2). The yolk of an egg accounts for about 1/3 of the total weight about 17 grams.
3). The egg white in an egg accounts for about 2/3 of the total weight-about 33 grams.
4). If the proportion of eggs in the formula is relatively high, we must pay special attention to the control of the moisture content of the dough, because the eggs contain a lot of water.