Don't know that it matters much, but did they elaborate as to why they consider egg white to be so efficient? One guess is that the albumin is pure protein. No fat at all. I don't recall if there is any vitamin content to egg white. Egg yolk has the same amount of protein, but it also contains fat, vitamin A (maybe others), and iron. It has been a very long time since I felt the need to look any of that up. I do recall that egg white protein was one we kept away from babies for the first year because of the frequency of allergies. Egg white was the big culprit. It seemed pretty ridiculous that mothers were told to use only the commercially prepared jarred baby food egg yolks because we couldn't be sure we removed all the white from our child's food if home-prepared. Talk about propaganda.

CM