Egg white omelets and other yolk-free recipes have become synonymous with “healthy” to many. But if you toss out your egg yolks, you’re also tossing out some of the most nutritious parts of the egg.
For instance, egg yolks (but not whites) contain vitamins A, D, E and K along with omega-3 fats. Compared to the whites, egg yolks also contain more beneficial folate and vitamin B12. The yolks also contain far more of the nutrient choline than the whites, and all of the antioxidants lutein and zeaxanthin.
Egg yolks have been unfairly vilified for decades because they contain cholesterol and saturated fat. But contrary to the prevailing nutritional dogma that such dietary components need to be avoided, the cholesterol and saturated fat in animal foods like egg yolks are quite beneficial for your health.
