Egg Yolk
Description
Egg yolk is the principal part of the egg, generally of a hen's ovum. This is a concentrated source of iron, vitamin A, selenium, and vitamin D. It is also high in cholesterol and saturated fatty acids, and for this reason, most persons should restrict their intake of egg yolks or whole eggs to three per week.
Caloric Content
| 1 | |
| Calories: | 63 |
| Protein: | 2.79 gm |
| Carbohydrates: | .04 gm |
| Fiber: | 0 gm |
| Total fats: | 5.6 gm |
| Saturated fats: | 1.68 gm |
| Unsaturated fats: | 2.97 gm |
| Cholesterol: | 272 mg |
1. 1 large, 17 grams
Vitamin Content
| 1 | USRDA | |
| Vitamin A: | 313 | 5000 IU |
| Thiamine: | .043 | 1.7 mg |
| Vitamin B-2: | .074 | 1.7 mg |
| Vitamin B-6: | .053 | 2.0 mg |
| Vitamin B-12: | .647 | 6 mcg |
| Biotin: | 9 | 300 mcg |
| Niacin: | .012 | 20 mg |
| Pantothenic Acid: | .753 | 10 mg |
| Folic acid: | 26 | 400 mcg |
| Vitamin C: | 0 | 60 mg |
| Vitamin E: | .51 | 30 IU |
1. 1 large, 17 grams
Mineral Content
| 1 | USRDA | |
| Calcium: | 26 | 1000 mg |
| Copper: | .045 | 2 mg |
| Iron: | .95 | 18 mg |
| Magnesium: | 3 | 400 mg |
| Manganese: | .015 | n/a mg |
| Phosphorus: | 86 | 1000 mg |
| Potassium: | 15 | n/a mg |
| Selenium: | 2.96 | n/a mcg |
| Sodium: | 8 | n/a mg |
| Zinc: | .58 | 15 mg |
1. 1 large, 17 grams
Amino Acid Content
| 1 | |
| Tryptophan: | .041 gm |
| Threonine: | .151 gm |
| Isoleucine: | .16 gm |
| Leucine: | .237 gm |
| Lysine: | .189 gm |
| Methionine: | .071 gm |
| Cysteine: | .05 gm |
| Phenylalanine: | .121 gm |
| Tyrosine: | .12 gm |
| Valine: | .17 gm |
| Arginine: | .193 gm |
| Histidine: | .067 gm |
| Alanine: | .14 gm |
| Aspartic acid: | .233 gm |
| Glutamic acid: | .341 gm |
| Glycine: | .084 gm |
| Proline: | .116 gm |
| Serine: | .231 gm |
1. 1 large, 17 grams
References
Kreutner, Patricia A. Nutrition In Perspective. Prentice-Hall: Englewood Cliffs. 1980.
United States Department of Agriculture. Composition of Foods: Dairy Products And Eggs: Raw, Processed, Prepared. Washington D.C. 1976.
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