Quote:
Originally Posted by CFD
That's a good recipie.
Seeing that there are eggs in it I'm going to give a little lesson on eggs here lol
I always limit the amount of egg yolks that I eat but not for the reasons most would think. Egg yolks are another food that gets a bad rap. Egg yolks contain some very important nutients as well as fat and cholesterol but note this, it has been proven that the dietary cholesterol in eggs does not effect the bodies cholesterol levels, also the fat in eggs are not trans fats and in fact half of it is monounsaturated(good) fat. The reason I limit yolks is this, let's crunch some numbers.
6 whole eggs= 450 cals
37.8 g protein
3.6 carbs
30 g fat
6 egg whites= 102 cals
21 g protein
1.8 carbs
0 fat
1 whole egg
5 whites 160 cals
23.8 g protein
2.1 carbs
5.0 g fat
The macro nutients in the last choice is a much better choice, you could use more yolks but the benefit from the nutrients in eggs can be had with one or two yolks avoiding the added cals and fat.
|
I much prefer egg whites myself as well and have used them in the recipe before, thats just what the original recipe called for. Sometimes I put less real eggs and thin it out with milk. And when I bring egg whites into the house they go fast, even though my parents complain about buying them. Makes no sense.