Believe it not, but the yolk contains more than two thirds of the egg’s nutrition. Even protein found in the whites is pretty useless without the yolk’s amino acids balancing out the nutrients to make them more recognizable by our digestive system.
Yolks contain more than 90% of the calcium, iron, phosphorus, zinc, thiamin, B6, folate, and B12, and panthothenic acid of the egg. In addition, the yolks contain all of the fat-soluble vitamins A, D, E, and K in the egg.
Egg yolks are full of cholesterol. You need this cholesterol as it is the building block of hormones and helps repair damaged cells in the body. Cholesterol itself does not cause heart disease. In fact, while LDL, a major carrier of cholesterol in the blood, does have a role in heart disease, it is when poor metabolism, deficient diets, and toxins destroy the LDL particle that heart disease develops.
A study at the University of Alberta, home to one of the world’s leading food-science programs, discovered that cooked whole eggs, yolk and all, are equal to apples in their antioxidant potency, and these robust antioxidant properties may actually help ward off heart disease and cancer.
Additionally, eating only egg whites can cause a biotin deficiency, biotin is the vitamin that gives us strong nails and beautiful hair.
For the future, if you ever wonder if some food is good or bad for you, there is this simple rule to follow. If the widely-used food product comes 100% from nature and wasn’t modified by the human hand in any way, then all it can bring you is good health.