Thursday, July 17, 2008
The Yolk on Eggs
As I sat this morning, eating my eggs (yes, I do still eat them on occasion), it got me thinking....How bad are these things for me? There have been some recent studies that have shown eggs to be a viable part of weight loss success in women. There have also been studies that have shown that you should eat the yolks. Some showing that you shouldn’t. It all leaves a Queenie quite confused about eggs.
Did you know that most of an egg’s nutrients are found in the yolk? Take a look at the comparison below to see what you may be missing:
| Egg White | Egg Yolk | |
| Calories | 17 | 59 |
| Fat (g) | .06 | 4.51 |
| Saturated Fat (g) | 0 | 1.6 |
| Carbs (g) | .24 | .61 |
| Protein (g) | 3.6 | 2.7 |
| Cholesterol (mg) | 0 | 210 |
| Sodium (mg) | 55 | 8 |
| Calcium (mg) | 2.3 | 21.9 |
| Vitamin D (IU) | 0 | 18 |
| Folate (mcg) | 1.3 | 24.8 |
My opinion is that you should consider keeping a few yolks in your egg consumption. Now, the question is whether or not egg substitutes are any better. The thing to know about these products is that they still contain eggs. Egg whites and thickeners. A quarter of a cup of egg substitute is equal to one egg. Most contain no cholesterol nor any fat. A definite plus if you are looking to cut those two things from your diet. Here is the label break down: 1/4 cup egg substitute = 30 calories, 0g fat, 0g sat fat, 0g mono fat, 6g protein, 1g carbohydrates, 115mg sodium, 0mg cholesterol.
Pretty much, you need to decide what is the right choice for you. For me, I chose to eat real eggs in their entirety on occasion. I substitute them in my baking and cooking whenever possible with natural products to cut my consumption down. One can never pass up a good veggie omlette. 
