What are the functions of egg white and yolk when hatching chickens?

Egg yolk (yolk): directly provide embryo nutrition;

Protein (egg white or egg white), protein, main functions: protecting embryos, playing a buffering role, and providing certain protein and moisture for embryo growth.

Protein is a semi-flowing colloidal substance in the lower epidermis of eggshell, accounting for 57%-58.5% of the whole egg. Protein contains about 12% protein, mainly ovalbumin. Protein also contains a certain amount of riboflavin, nicotinic acid, biotin, calcium, phosphorus, iron and other substances.

Protein is divided into concentrated protein and diluted protein. Dense protein: protein near the yolk, with high concentration. Dilute protein: protein near the eggshell, with low concentration.

Extended data:

According to the analysis, every100g of eggs contains12.58g of protein, mainly ovalbumin and ovalbumin, which contain 8 kinds of amino acids necessary for human body, which is very similar to the composition of human protein. The absorption rate of protein in eggs can reach 98%.

Every100g of egg contains11~15g of fat, which is mainly concentrated in yolk and easily digested and absorbed by human body. Egg yolk is rich in lecithin, sterol, egg yolk, calcium, phosphorus, iron, vitamin A, vitamin D and B vitamins. These ingredients are of great benefit to improving the function of nervous system, so eggs are better brain-nourishing food.

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