ALBUMEN
The egg white is known as the albumen, which comes from albus, the Latin word for “white.” Four alternating layers of thick and thin albumen contain approximately 40 different proteins, the main components of the egg white in addition to water.

YOLK
The yolk contains less water and more protein than the white, some fat, and most of the vitamins and minerals of the egg. These include iron, vitamin A, vitamin D, phosphorus, calcium, thiamine, and riboflavin. The yolk is also a source of lecithin,


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Energy 203 kJ (48 kcal)
Iodine 7 µg
Leu 1080 mg
Water 87.3 g
Selenium 4-10 µg
Lys 740 mg
Protein 11.1 g
Met 470 mg
Lipid 0.2 g Vitamins
Phe 760 mg
Carbohydrate 0.4 g
Vitamin A traces Thr 580 mg
Minerals 0.7 g
Vitamin B1 20 µg
Trp 200 mg
Vitamin B2 320 µg
Tyr 460 mg
Minerals
Nicotinamide 90 µg
Val 980 mg
Sodium 170 mg
Pantothenic acid 140 µg
Potassium 155 mg
Vitamin B6 12 µg
Carbohydrates
Magnesium 12 mg
Biotin 7 µg
Glucose 410 mg
Calcium 11 mg
Folic acid 16 µg
Manganese 40 µg
Vitamin B12 traces
Iron 200 µg
Vitamin C 300 µg
Copper 130 µg
Zinc 20 µg Amino Acids
Phosphorus 20 mg
Arg 680 mg
Chloride 170 µg
His 280 mg
Fluoride 10-150 µg
Ile 740 mg