Egg yolk, 34% of egg mass Nutrition Label

Egg yolk, 34% of egg mass Nutrition Facts
Serving Size: 100.00g
% Daily Value*
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Energy 324kcal (1,354 kj)
68%
Carbohydrates 0.20g
0%
Sugars 0.20g
Starch 0.00g
Sucrose 0.00g
Maltose 0.00g
Fructose 0.00g
Galactose 0.00g
Glucose 0.20g
Protein 15.94g
13%
Fat 29.17g
53%
Fatty acids, total polyunsaturated 4.02g
Fatty acids, total monounsaturated cis 11.38g
Fatty acids, total saturated 7.72g
Cholesterol (gc) 1,260.00mg
Sterols 0.00mg
Iron 5.30mg
29%
Vitamin d 6.47ug
43%
Calcium 140.00mg
14%
Chromium 1.00ug
4%
Sodium 53.00mg
4%
Iodine 109.60ug
73%
Copper 0.14mg
0%
Salt 135.04mg
6%
Selenium 97.00ug
176%
Vitamin e alphatocopherol 5.50mg
37%
Zinc 5.30mg
66%
Vitamin c (ascorbic acid) 0.00mg
0%
Vitamin b-12 (cobalamin) 6.90ug
288%
Vitamin a retinol activity equivalents 871.77ug
125%
Thiamin (vitamin b1) 0.32mg
29%
Riboflavine (vitamin b2) 0.52mg
47%
Vitamin b6 pyridoxine (hydrochloride) 0.40mg
31%
Manganese 0.11mg
6%
Magnesium 13.50mg
4%
Potassium 120.00mg
5%
Fluoride (fluerine) 0.20mg
7%
Phosphorus 540.00mg
77%
Vitamin k 2.00ug
2%
Fibre, total 0.00g
0%
Fibre, dietary 0.00g
0%
Niacin equivalents, total 3.90mg
28%
Molybdenum 0.00mg
0%
Folate 158.91ug
40%
Alcohol 0.00g
0%
Polyols 0.00g
0%
Water 53.28g
2%

*The % Daily Value tells you how much a nutrient in a food serving contributes to a daily diet.

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Common Questions about Egg yolk, 34% of egg mass

What is EGG YOLK, 34% OF EGG MASS?

Egg yolk is the yellow, nutrient-rich part of an egg, comprising approximately 34% of the total mass of an egg. It is a source of important nutrients such as vitamins A, D, E, and K, as well as essential fatty acids and protein. Egg yolks are also known for their rich flavor and creamy texture, making them a versatile ingredient in various recipes.

What are the health benefits of egg yolk, which makes up 34% of the egg mass?

Egg yolks are a rich source of essential nutrients such as vitamin A, vitamin D, vitamin E, and vitamin K. They also provide important minerals like selenium, phosphorus, and iron. Additionally, egg yolks contain healthy fats, including omega-3 fatty acids, which are beneficial for heart health. These nutrients support various bodily functions, including immune function, eye health, and bone strength.

EGG YOLK, 34% OF EGG MASS Health Risks

Egg yolk contains cholesterol and fat, which can contribute to health risks if consumed in excessive amounts. However, when enjoyed as part of a balanced diet, egg yolks provide essential nutrients such as vitamin A, D, E, and K, as well as important minerals like iron and zinc. Moderation and variety in dietary choices are key to maintaining a healthy lifestyle with all food groups, including egg yolks.

How much EGG YOLK, 34% OF EGG MASS to eat per day?

There is no specific recommendation for the amount of egg yolk to eat per day. However, it is generally recommended to limit egg yolk intake to about 4-6 per week due to its high cholesterol content. It's important to consider your overall dietary cholesterol intake and consult with a healthcare provider for personalized guidance.

Egg Yolk, 34% of Egg Mass Allergies

Egg yolk allergies are less common than egg white allergies. However, individuals allergic to egg yolk should avoid consuming it and be cautious of products containing egg yolk as an ingredient. It's important to read food labels carefully and consult with a healthcare professional for advice on managing egg yolk allergies.

Egg yolk, 34% of egg mass Calorie Breakdown

The ratio of macro elements (protein, fat, carbs) in Egg yolk, 34% of egg mass

Fat 80%
Carbohydrates 0%
Protein 19%

Protein Amino Acids Profile

The ratio of amino acids in Egg yolk, 34% of egg mass. See full profile

Tryptophan 1%
Cystine 2%
Methionine 2%
Histidine 3%
Glycine 3%
Proline 4%
Tyrosine 4%
Phenylalanine 4%
Threonine 4%
Alanine 5%
Isoleucine 6%
Valine 6%
Arginine 7%
Lysine 8%
Serine 8%
Leucine 9%
Aspartic acid 10%
Glutamic acid 13%

Component Breakdown for Egg yolk, 34% of egg mass

Macro
Minerals
Vitamins
Amino acids
Carbo-hydrate
Data for Amino Acids is mapped from an external database. Use with caution only for informational purposes. Source: USDA

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