While the yolk is fattening by comparison with the white (5g vs. 0g for a large egg), it also contains 3 of the 6 grams of protein in the egg, along with calcium, copper, zinc, Vitamin E, Omega 3s, riboflavin, Vitamin D, etc. The white alone really only provides protein, and surprise, most of the egg’s sodium. By tossing the yolk entirely, you miss out on the above nutrients which actually work in conjunction with the protein in the white for muscle growth, cell repair and memory function, to mention a few.

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