Egg, yolk, raw, frozen, sugared, pasteurized
* 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 | 0.1 MG | 12% | |
| Riboflavin | 0.5 MG | 40% | |
| Niacin | 0.0 MG | 0% | |
| Pantothenic acid | 3.3 MG | 66% | |
| Vitamin B-6 | 0.4 MG | 23% | |
| Folate, total | 174 UG | 44% | |
| Choline, total | 669.3 MG | 122% | |
| Vitamin B-12 | 1.6 UG | 68% | |
| Vitamin A, RAE | 316 UG | 35% | |
| Vitamin E (alpha-tocopherol) | 2.3 MG | 15% | |
| Vitamin D (D2 + D3) | 3.1 UG | 16% | |
| Vitamin K (phylloquinone) | 0.7 UG | 1% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 124 MG | 10% | |
| Iron, Fe | 3.7 MG | 21% | |
| Magnesium, Mg | 10 MG | 2% | |
| Phosphorus, P | 404 MG | 32% | |
| Potassium, K | 105 MG | 2% | |
| Sodium, Na | 70 MG | 3% | |
| Zinc, Zn | 3.1 MG | 28% | |
| Copper, Cu | 0.0 MG | 1% | |
| Manganese, Mn | 0.1 MG | 3% | |
| Selenium, Se | 53.5 UG | 97% |
Nutrition Highlights
- Good source of protein with 13.9g per 100g.
- Good source of Iron, Fe (21% DV).
- Good source of Phosphorus, P (32% DV).
- Good source of Zinc, Zn (28% DV).
- Rich source of Selenium, Se (97% of Daily Value per 100g).
- Good source of Riboflavin (40% DV).
About Egg, yolk, raw, frozen, sugared, pasteurized
Rich and creamy in texture, this golden ingredient is the nutrient-dense center of an egg, often separated from the white for specialized culinary uses. It is packed with high-quality protein, healthy fats, and essential vitamins like A, D, E, and B-complex, along with minerals such as iron, selenium, and phosphorus. The yolk contains choline, a nutrient important for brain health and cell function, making it a valuable addition to a balanced diet. While it is higher in fat and calories than the egg white, much of that fat is unsaturated, and moderate consumption can fit well into most healthy eating patterns. The pasteurization process used here ensures safety for raw or lightly cooked applications, reducing the risk of foodborne illness.
Commonly used in baking, sauces, and desserts, this ingredient adds richness, color, and emulsifying properties to recipes. It's a key component in custards, ice creams, and pastry creams, where its fat and lecithin help create smooth, velvety textures. Some people also blend it into smoothies or use it in homemade mayonnaise for a nutrient boost. Because it is frozen and sweetened, it offers convenience and a longer shelf life, though the added sugar means it's best suited for recipes where sweetness is desired or can be balanced. For those monitoring cholesterol or sugar intake, portion control is recommended, but for most, it remains a versatile and nourishing staple in both sweet and savory dishes.
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