Raw Egg Yolk
Source of Calories
Nutrition Facts
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Total Carbohydrates | 8.72 g | 3% |
| Net Carbohydrates | 8.72 g | 4% |
| Sugars | 1.36 g | 4% |
| Added Sugars | 0 g | 0% |
| Dietary Fiber | 0 g | 0% |
| Protein | 38.54 g | 77% |
| Total Fat | 64.49 g | 83% |
| Saturated Fat | 23.21 g | 116% |
| Monounsaturated Fat | 28.52 g | - |
| Polyunsaturated Fat | 10.22 g | - |
| Trans Fat | No data | - |
| Cholesterol | 2636.55 mg | 879% |
| Vitamins | ||
| Vitamin A | 926.54 mcg | 103% |
| Vitamin C | 0 mg | 0% |
| Vitamin D | 13.24 mcg | 66% |
| Minerals | ||
| Sodium | 116.64 mg | 5% |
| Potassium | 264.87 mg | 6% |
| Calcium | 313.47 mg | 24% |
| Magnesium | 12.15 mg | 3% |
| Iron | 6.63 mg | 37% |
| Zinc | 5.59 mg | 51% |
% DV refers to how much a single serving of an individually packaged food or supplement contributes nutritionally to your daily diet, based on a 2,000-calorie-a-day diet. Generally, having 5% DV or less of a nutrient per serving is considered low, and 20% DV or more of a nutrient per serving is considered high.
Fat Composition
The suggested total fat consumption should be limited to 30% of total energy intake or less. The type of fat consumed should primarily be unsaturated fatty acids, with no more than 10% of total energy intake coming from saturated fatty acids (about 200 calories on a 2000-calorie diet) and no more than 1% of total energy intake coming from trans-fatty acids.
Vitamin Coverage
Vitamin A
103%
Vitamin C
0%
Vitamin D
66%
Vitamin E
42%
Vitamin K
1%
Vitamin B1
36%
Vitamin B2
99%
Vitamin B3
0.4%
Vitamin B5
145%
Vitamin B6
50%
Vitamin B7
372%
Vitamin B9
89%
Vitamin B12
197%
There are 13 essential vitamins required for the body to work properly, which are categorised into two categories: fat-soluble and water-soluble vitamins. Vitamins have a Recommended Dietary Allowance (RDA), provided by the Dietary Reference Intakes (DRIs), which vary by age and sex. The %DV indicates how much one serving contributes to the average recommended daily intake.
Mineral Coverage
Calcium
24%
Iron
37%
Magnesium
3%
Phosphorus
76%
Potassium
6%
Sodium
5%
Zinc
51%
Copper
21%
Manganese
6%
Selenium
247%
Minerals are micronutrients, of which 13 of them are essential to the human body. The Recommended Dietary Allowance includes Calcium (1,300 mg/d), Phosphorus (1,250 mg/d), Potassium (4,700 mg/d), Sodium (2,300 mg/d), Chloride (1,500 mg/d), Magnesium (420 mg/d), Iron (18 mg/d), Zinc (11 mg/d), Copper (0.9 mg/d), Selenium (55 mcg/d), Molybdenum (45 mcg/d), Manganese (2.3 mg/d) and Iodine (150 mcg/d).
Protein Quality
Leucine
116%
Isoleucine
158%
Valine
137%
Lysine
111%
Tryptophan
123%
Threonine
119%
Phenylalanine
143%
Methionine
138%
Histidine
103%
Guidelines recommend a serving of protein with each meal and 1.2-1.6 g of protein per kg of body weight per day.
The data provided by eato.health is for informational purposes only and should not be considered medical advice. Please consult your physician before beginning any diet or nutrition plan.
About
How Long to Burn Off 782 Calories?
*Based on this person: 25-year-old female, 5'7", 144 lbs
Swimming
1 h 55 min
Jogging
1 h 39 min
Cycling
1 h 42 min
Walking
3 h 4 min
The data provided by eato.health is for informational purposes only and should not be considered medical advice. Please consult your physician before beginning any diet or nutrition plan.
📚 Health Research & Evidence About This Food
Egg yolk is a rich source of choline, an essential nutrient crucial for brain and nervous system health, metabolic processes, and liver function, according to WebMD. While Harvard Health notes that for most individuals, daily egg consumption may not elevate cardiovascular disease risk, a different perspective advises that those with an elevated risk of vascular disease should actively avoid dietary cholesterol from egg yolk.
1. Foods High in Choline
Source: WebMD
Summary: Egg yolk is a significant dietary source of choline, with one large egg providing this essential nutrient, primarily concentrated within the yolk.
2. Are Eggs Risky for Heart Health? - Harvard Health
Source: Harvard Health, 2017
Summary: Egg yolk, as part of a whole egg, does not increase the risk of heart attack, stroke, or other cardiovascular diseases for most people when consumed at a rate of one egg per day, as most body cholesterol is produced by the liver rather than derived from dietary intake.
Read More: https://www.health.harvard.edu/heart-health/are-eggs-risky-for-heart-health
3. Dietary Cholesterol and Egg Yolk Should Be Avoided by Patients at Risk of Vascular Disease.
Source: PubMed
Summary: Egg yolk and dietary cholesterol should be avoided by patients at risk of vascular disease, with the author suggesting that recent recommendations to drop dietary cholesterol limits were influenced by egg industry propaganda.
Read More: https://pubmed.ncbi.nlm.nih.gov/28191513/
