Egg, yolk, raw, fresh
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG | 0% | |
| Thiamin | 0.2 MG | 15% | |
| Riboflavin | 0.5 MG | 41% | |
| Niacin | 0.0 MG | 0% | |
| Pantothenic acid | 3.0 MG | 60% | |
| Vitamin B-6 | 0.4 MG | 21% | |
| Folate, total | 146 UG | 37% | |
| Choline, total | 820.2 MG | 149% | |
| Vitamin B-12 | 2.0 UG | 81% | |
| Vitamin A, RAE | 381 UG | 42% | |
| Vitamin E (alpha-tocopherol) | 2.6 MG | 17% | |
| Vitamin D (D2 + D3) | 5.4 UG | 27% | |
| Vitamin K (phylloquinone) | 0.7 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 129 MG | 10% | |
| Iron, Fe | 2.7 MG | 15% | |
| Magnesium, Mg | 5 MG | 1% | |
| Phosphorus, P | 390 MG | 31% | |
| Potassium, K | 109 MG | 2% | |
| Sodium, Na | 48 MG | 2% | |
| Zinc, Zn | 2.3 MG | 21% | |
| Copper, Cu | 0.1 MG | 9% | |
| Manganese, Mn | 0.1 MG | 2% | |
| Selenium, Se | 56 UG | 102% |
Nutrition Highlights
- Good source of protein with 15.9g per 100g.
- Good source of Phosphorus, P (31% DV).
- Good source of Zinc, Zn (21% DV).
- Rich source of Selenium, Se (102% of Daily Value per 100g).
- Good source of Riboflavin (41% DV).
- Rich source of Pantothenic acid (60% of Daily Value per 100g).
About Egg, yolk, raw, fresh
This food is a rich, nutrient-dense ingredient known for its high fat content and creamy texture. It contains approximately 322 calories per 100 grams, with a notable macronutrient profile of 15.9 grams of protein, 3.6 grams of carbohydrates, and 26.5 grams of fat. The fat is predominantly unsaturated, contributing to its role as a source of essential fatty acids. While it lacks dietary fiber, it is packed with vitamins such as A, D, E, and B-complex, as well as minerals like iron, phosphorus, and selenium. Its high cholesterol content is a consideration for those monitoring their intake, though recent research suggests dietary cholesterol may have less impact on blood cholesterol levels than previously thought.
Commonly used in cooking, this ingredient adds richness and emulsifying properties to dishes. It is a key component in sauces like mayonnaise and hollandaise, as well as custards, ice creams, and baked goods. In savory applications, it enhances the texture of pasta dough, enriches soups, and serves as a binding agent in meatballs or patties. For those seeking to boost nutrient intake, it can be blended into smoothies or used raw in dressings, though caution is advised regarding food safety. Its versatility and nutritional density make it a valuable addition to a balanced diet when consumed in moderation.
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