Composition of Chicken Egg Yolk
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 1,325 kJ (317 kcal) |
| Carbohydrates | 3.59 g |
| Fat | 26.54 g |
| Protein | 15.86 g |
| - Tryptophan | 0.177 g |
| - Threonine | 0.687 g |
| - Isoleucine | 0.866 g |
| - Leucine | 1.399 g |
| - Lysine | 1.217 g |
| - Methionine | 0.378 g |
| - Cystine | 0.264 g |
| - Phenylalanine | 0.681 g |
| - Tyrosine | 0.678 g |
| - Valine | 0.949 g |
| - Arginine | 1.099 g |
| - Histidine | 0.416 g |
| - Alanine | 0.836 g |
| - Aspartic acid | 1.550 g |
| - Glutamic acid | 0.595 g |
| - Glycine | 0.488 g |
| - Proline | 0.545 g |
| - Serine | 1.326 g |
| Water | 52.31 g |
| Vitamin A equiv. | 381 μg (48%) |
| Thiamine (vit. B1) | 0.176 mg (15%) |
| Riboflavin (vit. B2) | 0.528 mg (44%) |
| Pantothenic acid (B5) | 2.990 mg (60%) |
| Folate (vit. B9) | 146 μg (37%) |
| Calcium | 129 mg (13%) |
| Iron | 2.73 mg (21%) |
| Magnesium | 5 mg (1%) |
| Phosphorus | 390 mg (56%) |
| Potassium | 109 mg (2%) |
| Zinc | 2.30 mg (24%) |
| Choline | 682.3 mg |
| Cholesterol | 1240 mg |
| One large egg contains 17 grams of yolk. Percentages are relative to US recommendations for adults. |
|
The yolk makes up about 33% of the liquid weight of the egg; it contains approximately 60 calories, three times the caloric content of the egg white.
The yolk of one large egg (50 g total, 17 g yolk) contains approximately: 2.7 g protein, 210 mg cholesterol, 0.61 g carbohydrates, and 4.51 g total fat. (USDA National Nutrient Database)
All of the fat-soluble vitamins (A, D, E, and K) are found in the egg yolk. Egg yolk is one of the few foods naturally containing vitamin D.
The composition (by weight) of the most prevalent fatty acids in egg yolk is typically as follows:
- Unsaturated fatty acids:
- Oleic acid, 47%
- Linoleic acid, 16%
- Palmitoleic acid, 5%
- Linolenic acid, 2%
- Saturated fatty acids:
- Palmitic acid, 23%
- Stearic acid, 4%
- Myristic acid, 1%
Egg yolk is a source of lecithin as well as egg oil for cosmetic and pharmaeutical applications.
The yellow color is due to lutein and zeaxanthin, which are yellow or orange carotenoids known as xanthophylls.
Read more about this topic: Egg Yolk
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