Egg yolk
Category
Eggs and derivatives
Allergens
The yolk is the part of an egg surrounded by the egg white and suspended by protein chains called chalaza.
It is separated from the egg white by the yolk sac.
It can be bought pasteurized or powdered.
Nutritional information (1.0 ud)
Energy
67.07
kcal
Carbohydrates
0.06
g
Proteins
3.06
g
Lipids
6.06
g
Fiber
0.0
g
Saturates
1.81
g
Monounsaturated fatty acids
2.46
g
Polyunsaturated fatty acids
1.04
g
Cholesterol
239.4
mg
Calcium
26.6
mg
Iron
1.37
mg
Zinc
0.72
mg
Vitamin A
168.49
ug
Vitamin C
0.0
g
Folic acid
30.21
ug
Salt (Sodium)
10.0
mg
Sugars
0.06
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Recipes
-
Type of dish
- Main course
- Juices, milkshakes and beverages
- Burguers
- Beers
- Meats
- Pizzas, patty
- Finger foods
- Soups and creams
- Cocktails
- Bread and pastries
- Sándwich
- Ice creams and sorbets
- Birds
- Shellfish
- Pastries
- Coffee, chocolate and infusion
- Dessert
- Legumes
- Breakfasts and brunch
- Appetizers and canapes
- Pastas
- Salads
- Fish
- Rices
- Vegetables
- Eggs
- Cheeses
- Patty
- liqueur
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed