Egg yolks
Egg yolks
Egg yolks (/ɛɡ joʊks/) are the yellow part found at the center of an egg. They serve as the food source for the developing embryo in the egg and are rich in nutrients like proteins, vitamins, and minerals.
Etymology
The term "yolk" comes from the Old English geolca, meaning "yellow". The term "egg yolk" is used to differentiate this part of the egg from the egg white or albumen.
Composition
Egg yolks are primarily composed of water, fat, and protein. They also contain high levels of vitamins A, D, E, and K, as well as various B vitamins such as B12, riboflavin, and folic acid. Minerals found in egg yolks include calcium, iron, phosphorus, zinc, thiamin, and others.
Uses
Egg yolks are used in a variety of culinary applications. They are a key ingredient in many recipes, including mayonnaise, hollandaise sauce, and custard. They are also used in baking to add richness and color to baked goods.
Health implications
While egg yolks are high in cholesterol, recent studies suggest that dietary cholesterol does not have a significant impact on blood cholesterol levels in most people. However, for individuals with certain health conditions, such as diabetes, consuming egg yolks may increase the risk of heart disease.
Related terms
- Egg white: The clear liquid contained within an egg, also known as the albumen.
- Chalaza: The structure within an egg that keeps the yolk in place.
- Vitellus: The technical term for the yolk of an egg.
External links
- Medical encyclopedia article on Egg yolks
- Wikipedia's article - Egg yolks
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