Tag: Egg yolk

In 1846, French chemist Theodore Gobley first isolated a substance from egg yolks that he named lecithin, from the Greek word *lekithos* for egg yolk. This discovery revealed that the most prominent phospholipid found in egg yolks is phosphatidylcholine, a critical component of lecithin.

According to research published by Australian Eggs, a standard large egg contains approximately 0.18 grams of arachidonic acid (AA) per 100 grams. Understanding how much arachidonic acid is in eggs is important for understanding their nutritional contribution to your diet.

According to the CDC, Salmonella bacteria in raw or undercooked eggs can cause foodborne illness, making caution essential when consuming them. This risk is a primary reason for needing to know when to avoid egg yolk, but other factors like allergies and specific health conditions also play a crucial role in deciding your egg consumption.

Over three-quarters of an egg's calories and nearly all of its vitamins are concentrated in the rich, yellow yolk. For those wondering which vitamin is in egg yolk, the answer is not a single one, but a powerhouse of fat-soluble and B-complex vitamins essential for your health.

Over 90% of the US population does not meet the recommended daily intake of choline, an essential nutrient vital for brain function, metabolism, and cell maintenance. This shortfall can be easily addressed by incorporating choline-rich foods into your diet. A key question for many is: does egg contain choline, and if so, how much?

According to nutritional data, a medium-sized egg provides approximately 91 mg of chloride, making a modest contribution to your daily intake. Understanding how much chloride is in an egg can help you evaluate its role in a balanced diet alongside other essential nutrients.

Egg yolks comprise roughly one-third of the egg's liquid weight, yet they contain the vast majority of its vitamins, minerals, and all of its fat. A closer look at what's inside an egg yolk reveals a highly concentrated package of nutrients essential for health.

Mayonnaise is a creamy, oil-based emulsion, with one source noting it can be up to 80% oil. This fundamental composition is the primary reason why mayonnaise has no protein listed on its nutritional label, despite including egg yolks as an ingredient.

Did you know that while the egg white contains more total protein per average-sized egg, the yellow yolk is actually more protein-dense on a gram-for-gram basis? This detail often surprises people trying to understand the nutritional value of their breakfast. So, is the protein in eggs white or yellow? The accurate answer is that both parts are excellent sources, but they offer distinct nutritional profiles that are worth exploring.

Yes, eggs are a good source of riboflavin, also known as vitamin B2, a nutrient vital for energy production and cellular function. A single large egg can provide a significant portion of your daily recommended intake of this essential B vitamin, found in both the yolk and the white.