It is to my understanding that the egg white contains all the protien while the yolk contains the fat. So since 1 whole egg contains approx. 6g protien, removing the yolk should just subtract the fat and cholesterol, while keeping the protien.
I looked up the nutritional value of egg whites on various nutritional indexes and they list egg whites as containing only 3.3 g of protien. While whole eggs contain 6g protien?
Is this correct?
I'm a bit confused I always thought the egg white contained all the protien.