Egg yolk

Egg yolk is the yellow part of an egg that serves as the food source for the developing embryo in oviparous animals. It is enclosed in a thin membrane (the vitelline membrane) and is rich in nutrients such as proteins, fats, and vitamins.

Composition

Egg yolks are made up of about 50% water, 16% protein, and 32% fat. They also contain vitamins A, D, E, and K, as well as various B vitamins. In addition, they are a good source of essential minerals such as calcium, iron, phosphorus, zinc, thiamin, B6, folate, B12, and pantothenic acid.

Nutritional Value

Egg yolks are high in cholesterol, with one large egg yolk containing about 186 milligrams. However, they are low in saturated fat and contain no trans fat. They are also a good source of choline, a nutrient that is important for brain health.

Uses

Egg yolks are used in a variety of culinary applications. They are used to thicken sauces and custards, to emulsify fats and liquids, and to leaven baked goods. They are also used in the production of mayonnaise, hollandaise sauce, and Caesar salad dressing.

Health Risks

While egg yolks are nutritious, they are also high in cholesterol. Consuming too many egg yolks can increase a person's risk of heart disease, especially if they are already at risk. However, for most people, eating an egg a day does not increase their risk of heart disease.

See Also

• Egg white
• Egg (food)
• Cholesterol
• Heart disease

Egg yolk Resources
Latest articles Most recent articles Ongoing trials	Wikipedia

This article is a stub related to medicine. You can help WikiMD by expanding it!