Egg white is the clear liquid in an egg. It consists of 50% protein. It does not contain fat. It holds the egg yolk in a place. It is rich in protein. It is transparent in color.
Yolk is a yellow portion of an egg. It is rich in vitamins and minerals. It is full of cholesterol. It contains more protein than egg whites. It is golden yellow in colour.
|The clear, viscous substance round the yolk of an egg that turns white when cooked or beaten||The yellow internal part of a bird’s egg, which is surrounded by the white, is rich in protein and fat, and nourishes the developing embryo|
|Synonyms||Batter, gel, glaire, clabber, cavair||Yellow, center, ailment, ovule, roe|
|Word origin||The word egg white was originated in between 1895-1900.||The word yolk was originated from Old English geol(o)ca, from geolu ‘yellow’.|
|Main function||The major function of the egg white is to provide essential nutrients to the developing embryo, which is a small part of the yolk.||The major function of yolk is serves as the food source for the developing embryo inside|
|Size||It is bigger.||It is smaller.|
|Advantages/Benefits||Its benefits are:
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|Disadvantages||Its demerits are:
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