Benefits of an Egg yolk
|The yolk contains 100% of the carotenoids, essential fatty acids, vitamins A, E, D, and K||The white does not contain 100% of any nutrient.|
|The yolk contains more than 90% of the calcium, iron, phosphorus, zinc, thiamin, B6, folate and B12, and 89% of the panthothenic acid||The white does not contain more than 90% of any nutrient, but contains over 80% of the magnesium, sodium and niacin|
|The yolk contains between 50% and 80% of the copper, manganese, and selenium||The white contains between 50% and 80% of the potassium, riboflavin and protein|
The egg yolk is the yellow part of the egg and is a rich source for protein and choline. Choline is an important nutrient for the development of the brain and is especially important for pregnant and nursing mothers for healthy brain development in babies. Eggs are versatile and can be consumed in many ways like pickled, hard-boiled, poached, scrambled, fried and soft boiled. Eggs added to a diet increases the nutritional value. Chicken eggs are the most commonly eaten and they supply all the essential amino acids for humans and provide several minerals and vitamins. They are the most inexpensive single-food source of protein. All the vitamins A, D and E come from the yolk and not from the egg white.