Side-by-Side Comparison
Eggs & Egg Products
Chicken Egg White (Albumen) vs. Chicken Egg Yolk
Comparing 2 standards across 9 specifications. 9 key differences identified.
Comparing:
Chicken Egg White (Albumen)
Chicken Egg Yolk
Chicken egg white is pure aqueous protein albumen (54% ovalbumin, 12% ovotransferrin, 11% ovomucoid). Per 100g, it delivers 52 kcal, 10.9g pure protein, 0.17g fat (0g saturated), 0.73g carbohydrates, and 0mg cholesterol.
Egg yolk contains all the lipid-soluble vitamins, choline, lutein, and lecithin emulsifiers of the egg. Per 100g, it provides 322 kcal, 15.9g protein, 26.5g lipids (9.5g saturated), 1,085mg cholesterol, and 820mg choline (149% DV).
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
Energy / Calories
|
52 kcal | 322 kcal |
|
Protein
|
10.9 (Pure Albumen) g | 15.9 g |
|
Total Fat
|
0.17 g | 26.5 g |
|
Saturated Fat
|
0.00 g | 9.50 g |
|
Cholesterol
|
0.0 mg | 1,085 mg |
|
Choline
|
1.1 mg | 820 (World-record density) mg |
|
Carbohydrates
|
0.73 g | 3.59 g |
|
Coagulation Temp (White)
|
62 – 65°C (144–149°F) | N/A |
|
Coagulation Temp (Yolk)
|
N/A | 65 – 70°C (149–158°F) |