The egg white and the egg yolk both contain protein, but the distribution of protein between the two parts is different. The egg white is especially renowned for its high levels of protein, with about 10.8g per 100g, while the yolk contains nearly 17 grams of protein per 100 grams. However, because there is more egg white volume than yolk volume in each egg, the whites have more protein overall per egg
. The yolk of an egg provides approximately 40% of its protein
. Therefore, both parts of the egg are good sources of protein, with the yolk containing slightly more protein on a gram for gram basis.
