Egg white omelets and sandwiches have made their way onto many breakfast menus, but is choosing egg whites over whole eggs really the best choice nutritionally? If you’re looking to cut calories, fat, and cholesterol from your diet, egg whites might be a better option, but check out what you might be missing by skipping out on the yolks.
|Two large eggs||Three egg whites||One large egg plus two egg whites|
|Fat||10 g||0 g||5 g|
|Sat. Fat||4 g||0 g||2 g|
|Cholesterol||422 mg||0 mg||211 mg|
|Sodium||140 mg||165 mg||180 mg|
|Protein||12 g||12 g||14 g|
|Riboflavin (B2)||0.4 mg||0.3 mg||0.4 mg|
|Vitamin B12||1.2 mcg||0 mcg||0.6 mcg|
|Vitamin D||35 IU||0 IU||17.5 IU|
|Iron||1.8 mg||0 mg||0.9 mg|
While choosing straight-up egg whites does lower the omelet’s calorie, fat, and cholesterol content, it also makes the meal void of vitamins B2, B12, D, and iron. If you’re concerned about getting enough of those nutrients, a good option would be to eat an omelet made of one whole egg and two egg whites. It’s still low in calories, fat, and cholesterol, but you’ll get some vitamins from the egg yolk.
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