Eating eggs means you might be getting an ample amount of protein added to your diet. This is great to help rebuild your body, and can potentially help you develop muscles. Not to mention, eggs may help you with your overall body health, such as potentially losing fat and lowering inflammation levels. There’s a lot that can be done by incorporating this small food.
However, while the egg as a whole can be great, both egg whites and egg yolk can have different effects on your health. Looking to separate the egg yolks from the egg whites? Keep on reading to see what Toby Amidor, MS, RD, CDN, FAND award-winning nutrition expert, Wall Street Journal best-selling author of The Family Immunity Cookbook, and member of our medical expert board, has to say about what egg yolks can do for your body. Then, check out Why You Should Be Eating Eggs Right Now.
“Egg yolks contain the phytochemical lutein, which is also what gives the yolk that gorgeous yellow hue,” says Amidor.
“The yolk contains almost half the protein in the entire egg,” says Amidor.
Generally speaking, a whole egg is rich with nearly 13% protein. If you’re eating one extra-large egg that consists of 7 grams of protein, 3 of those grams would belong to the egg yolk.
“Protein helps with a variety of functions, including building muscles, so don’t toss those golden yolks,” Amidor exclaims.
Amidor suggests that the yolk also provides omega-3 fats, which have been shown to help promote heart health and reduce the risk of dying from heart disease.
Certain omega-3 fats have also been linked to potentially killing cancer cells and may help with arthritis.
“The egg yolk is one of the only food sources of vitamin D,” says Amidor. “Vitamin D helps calcium get absorbed—and both help keep your bones healthy.”
Amidor further suggests that it’s important for both children and adults to get enough of this nutrient to prevent the risk of bone diseases. This includes rickets in children and osteoporosis in adults.
“In addition, vitamin D is one of the under-consumer nutrients in every population as per the 2020-2025 dietary guidelines for Americans,” says Amidor.