Egg yolk
Egg Yolk
Egg yolk (/ɛɡ joʊk/) is the yellow part found inside an egg. It serves as the food source for the developing embryo in the egg.
Etymology
The term "yolk" comes from the Old English "geolca" or "geoloca" meaning yellow. The term was used in reference to the yellow part of an egg, which is the yolk.
Description
Egg yolk is a major source of vitamins and minerals. It contains all of the egg's fat and cholesterol, and nearly half of the protein. The yolk of one large egg (50 g total, 17 g yolk) provides approximately 59 calories.
Nutritional Value
Egg yolks are known to be a rich source of vitamin A, vitamin D, vitamin E, and vitamin K. They also contain various amounts of thiamin, riboflavin, niacin, pantothenic acid, vitamin B6, folate, and vitamin B12.
Related Terms
- Egg white: The clear liquid contained within an egg. It provides protection and additional nutrients for the growth of the embryo.
- Eggshell: The outer covering of a bird's egg, consisting mainly of calcium carbonate.
- Chalaza: The structure inside the egg that keeps the yolk in place.
- Albumen: Another term for egg white.
See Also
External links
- Medical encyclopedia article on Egg yolk
- Wikipedia's article - Egg yolk
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