If you’ve done even a little bit of cooking in your life, you may have seen recipes that request egg-whites. This means that when you crack the egg, you dispose of the yolk and use the rest for whatever you’re cooking. But what’s the reason for this? Why is it necessary to get rid of the yolk, and what are the benefits from using the egg-white only?
Cholesterol-Free
Getting rid of the egg yolk is akin to getting rid of all the cholesterol in your egg. So eating egg-whites alone is actually good for your health.
Plenty of Protein
Although the egg yolk has a lot of the egg’s protein, the egg-white still has plenty of it. So you don’t have to be worried about losing protein with your egg-white.
Helps Blood Pressure
Egg-whites have a lot of potassium, a mineral that’s commonly associated with bone health and a functioning body. Even more importantly, the American Chemical Society conducted a study that determined that egg-whites can help reduce blood pressure.
Less Calories
Eggs have never been known to be a high-calorie food, and getting rid of the egg-yolk further solidifies that. By eating egg-whites alone, you’re doing all you can to make yourself healthy and fit.
