Tag: Lipid composition

Egg yolk contains very high levels of lipids, and while triglycerides are the main lipid, egg yolk is also one of nature's richest sources of phospholipids and cholesterol. These unique compounds are crucial to both the egg's biological function and its many culinary applications. Without phospholipids, the familiar texture and stability of many foods would be unachievable.

Over 80% of olive oil's fatty acid content is composed of unsaturated fatty acids, making it primarily an unsaturated lipid. The exact ratio varies by factors like olive cultivar and climate, but its high proportion of monounsaturated fat is a consistent nutritional trademark.