| 328.00 kcal | 3.40g | 28.20g | 15.20g |
| Calories | Carbohydrates | Fat | Protein |
Detailed introduction:
Egg yolk is rich in fat, including neutral fat, lecithin, cholesterol, etc.; it is also rich in calcium, phosphorus, iron and other minerals; it is also rich in protein, and it is a protein with high biological value; and it is rich in vitamins. Among them, vitamin A, vitaminVitamin D and vitamin B are the most abundant.
Food review:
Egg yolks have high nutritional value and are rich in various minerals and high-quality protein. However, they also have high fat content and high cholesterol content. It is not advisable to eat more during weight loss and should be controlled within 1 egg per day.
Nutritional value:
The lecithin in egg yolk can release choline after being digested by the human body. Choline reaches the brain through the blood, which can avoid mental decline and enhance memory; medical experts say that lecithin is the nemesis of Alzheimer’s disease. ; The lecithin in egg yolk can promote liver cell regeneration, increase the content of human plasma protein, promote the body's metabolism, and enhance immunity.
Nutrition Encyclopedia:| Nutrition | Content (per 100g) | Nutrition | Content (per 100g) |
| Calories (kcal) | 328.00 | Carbohydrates (grams) | 3.40 |
| Fat (grams) | 28.20 | Protein (grams) | 15.20 |
| Cellulose (grams) | 一 | Vitamin A (micrograms) | 438.00 |
| Vitamin C (mg) | 一 | Vitamin E (mg) | 5.06 |
| Carotene (microgram) | 一 | Thiamine (mg) | 0.33 |
| Riboflavin (mg) | 0.29 | Niacin (mg) | 0.10 |
| Cholesterol (mg) | 1510.00 | Magnesium (mg) | 41.00 |
| Calcium (mg) | 112.00 | Iron (mg) | 6.50 |
| Zinc (mg) | 3.79 | Copper (mg) | 0.28 |
| Manganese (mg) | 0.06 | Potassium (mg) | 95.00 |
| Phosphorus (mg) | 240.00 | Sodium (mg) | 54.90 |
| Selenium (micrograms) | 27.01 |