Whole egg vs Egg white
Almost everything except the protein lives in the yolk — this is the clearest illustration of that in the dataset.
| Per 100 g | Whole egg | Egg white |
|---|---|---|
| Energy | 143 kcal | 52 kcal |
| Protein | 13 g | 11 g |
| Carbohydrates | 0.7 g | 0.7 g |
| Total Fat | 9.5 g | 0.2 g |
| Saturated Fatlimit | 3.1 g | 0 g |
| Fiber | 0 g | 0 g |
| Sugars | 0.4 g | 0.7 g |
| Sodiumlimit | 142 mg | 166 mg |
| Calcium | 56 mg | 7 mg |
| Iron | 1.8 mg | 0.1 mg |
| Magnesium | 12 mg | 11 mg |
| Potassium | 138 mg | 163 mg |
| Zinc | 1.3 mg | 0 mg |
| Vitamin A | 160 mcg | 0 mcg |
| Vitamin C | 0 mg | 0 mg |
| Vitamin D | 2 mcg | 0 mcg |
| Vitamin B12 | 0.9 mcg | 0.1 mcg |
| Folate | 47 mcg | 4 mcg |
Where Whole egg wins
Notably more protein, total fat, calcium, iron, zinc, vitamin A, vitamin D, vitamin B12 and folate than Egg white, per 100 g.
Where Egg white wins
Notably more sugars and potassium than Whole egg, per 100 g.
Figures are per 100 grams of egg, whole, raw, fresh and egg, white, raw, fresh, from USDA FoodData Central. Portions matter as much as per-100 g figures — 100 g of oil and 100 g of milk are very different amounts of food.
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