What is the nutritional value of egg whites?
The nutritional value of egg whites lies mainly in their high number of proteins. Other nutrients contained in egg whites include magnesium, potassium, sodium and choline. Egg whites, unlike yolk, have a low fat, calorie and cholesterol content. With about 3.6 grams of protein, the egg white has about 7% of the recommended daily amount. Protein is used to build and repair the tissues needed for strong and healthy hair and nails and is needed for bone health.
sodium is another main part of the nutritional value of egg whites. White eggs contain 55 milligrams of sodium, which is significantly more than a yolk, which contains only about 8 milligrams. Too much sodium in the diet can cause high blood pressure and lead to greater risk of heart disease and stroke. The recommended daily amount of sodium is 1,500 milligrams and the amounts larger than this is in danger. Egg whites contain 54 milligrams of potassium, which is necessary for human life and is involved in the heart function, muscle contraction anddigestion. Adults should consume about 2,000 milligrams of potassium a day.
Although it is present only in small quantities, magnesium is also part of the nutritional value of egg whites. It is essential for bone formation, nerve and muscle health and many basic chemical reactions in the body. Egg whites contain 4 milligrams of magnesium. Daily magnesium intake should not exceed 350 milligrams.
choline is also included in the nutritional value of egg whites, usually in the amount of below 1 milligram. On the other hand, the egg yoy contains about 116 milligrams of choline, which is an essential nutrient that is involved in cellular signaling, structural integrity of cells and transport of fat and metabolism. This is also necessary for the functioning of the brain and the liver. The daily recommended amount of choline is 425 to 550 milligrams a day.
People on a strict diet tend to avoid eggs because they may have a high cholesterol and t contentuku. Most fat and cholesterol in the egg, however, are contained in the egg yolk. If one tries to eat healthier diet, the replacement of whole eggs with egg whites can help reduce fat and cholesterol, although cutting the yolk will mean that some of the nutrients of the whole egg are lost.