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Fox News Digital spoke to an egg expert based in Maine to find out why egg yolks come in different colors — and if these different colors mean anything significant in terms of nutrition.
The primary natural purpose of egg white is to protect the yolk and provide additional nutrition during the growth of the embryo. Egg white consists primarily of approximately 90 percent water into which is dissolved 10 percent proteins (including albumins, mucoproteins, and globulins).
The yolk makes up about 33% of the liquid weight of the egg; it contains about 60 kilocalories (250 kJ), three times the energy content of the egg white, mostly due to its fat content. [clarification needed] All of the fat-soluble vitamins (A, D, E and K) are found in the egg yolk. Egg yolk is one of the few foods naturally containing vitamin D.
Egg nutrition. In one whole large egg, you'll get: 72 calories. ... But the yolk and the whites actually contain very different sets of nutrients. The biggest differences it that, while the whites ...
Nutri-Score label (A) for the highest nutritional quality. The Nutri-Score, also known as the 5-Colour Nutrition label or 5-CNL, is a five-colour nutrition label and nutritional rating system [1] and an attempt to simplify the nutritional rating system demonstrating the overall nutritional value of food products. It assigns products a rating ...
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Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1] As foods vary by brands and stores, the figures should only be considered estimates, with more exact figures often included on product labels.
The primary natural purpose of egg white is to protect the yolk and provide additional nutrition for the growth of the embryo (when fertilized). Egg white consists primarily of about 90% water into which about 10% proteins (including albumins, mucoproteins, and globulins) are dissolved.