Chicken egg yolk rich in vitamins and minerals such as: vitamin A - 102.8%, vitamin B1 - 16%, vitamin B2 - 15.6%, choline - 160%, vitamin B5 - 80%, vitamin B6 - 23%, vitamin B12 - 60%, vitamin D - 77%, vitamin E - 13.3%, vitamin H - 112%, vitamin PP - 20%, calcium - 13.6%, phosphorus - 67.8%, iron - 37.2%, iodine - 22%, cobalt - 230%, copper - 13.9%, molybdenum - 17.1%, selenium - 101.8%, chromium - 14%, zinc - 25.9%

Benefits of Egg Yolk

• Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
• Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic substances, as well as the metabolism of branched-chain amino acids. The lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
• Vitamin B2 participates in redox reactions, increases the susceptibility of color by the visual analyzer and dark adaptation. Inadequate intake of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, impaired light and twilight vision.
• Choline is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, acts as a lipotropic factor.
• Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestine, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin B6 participates in the maintenance of the immune response, the processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of red blood cells, maintaining normal level homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
• Vitamin B12 plays an important role in the metabolism and transformations of amino acids. Folate and vitamin B12 are interrelated vitamins involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
• Vitamin D maintains homeostasis of calcium and phosphorus, carries out the processes of mineralization of bone tissue. A lack of vitamin D leads to impaired calcium and phosphorus metabolism in bones, increased demineralization of bone tissue, which leads to an increased risk of osteoporosis.
• Vitamin E has antioxidant properties, is necessary for the functioning of the gonads, the heart muscle, is a universal stabilizer of cell membranes. With a deficiency of vitamin E, hemolysis of erythrocytes and neurological disorders are observed.
• Vitamin H participates in the synthesis of fats, glycogen, amino acid metabolism. Insufficient intake of this vitamin can lead to disruption of the normal condition of the skin.
• Vitamin PP participates in redox reactions of energy metabolism. Inadequate vitamin intake is accompanied by a violation of the normal state of the skin, gastrointestinal tract and nervous system.
• Calcium is the main component of our bones, acts as a regulator of the nervous system, is involved in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities increases the risk of developing osteoporosis.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
• Iron is a part of proteins of various functions, including enzymes. Participates in the transport of electrons, oxygen, ensures the flow redox reactions and activation of peroxidation. Insufficient consumption leads to hypochromic anemia, myoglobin deficiency atony of skeletal muscles, increased fatigue, myocardiopathy, atrophic gastritis.
• Iodine participates in the operation thyroid gland, providing the formation of hormones (thyroxine and triiodothyronine). It is necessary for the growth and differentiation of cells of all tissues of the human body, mitochondrial respiration, regulation of transmembrane transport of sodium and hormones. Insufficient intake leads to endemic goiter with hypothyroidism and a slowdown in metabolism, arterial hypotension, stunted growth and mental development in children.
• Cobalt is part of vitamin B12. Activates the enzymes of fatty acid metabolism and folic acid metabolism.
• Copper is part of the enzymes that have redox activity and are involved in the metabolism of iron, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing tissues of the human body with oxygen. Deficiency is manifested by violations of the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
• Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.
• Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, is involved in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Bek's disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan's disease (endemic myocardiopathy), and hereditary thrombasthenia.
• Chromium participates in the regulation of blood glucose levels, enhancing the action of insulin. Deficiency leads to decreased glucose tolerance.
• Zinc is part of more than 300 enzymes, is involved in the synthesis and breakdown of carbohydrates, proteins, fats, nucleic acids and in the regulation of the expression of a number of genes. Insufficient intake leads to anemia, secondary immunodeficiency, liver cirrhosis, sexual dysfunction, and fetal malformations. Recent studies have revealed the ability of high doses of zinc to disrupt the absorption of copper and thereby contribute to the development of anemia.

hide more

Complete reference you can see the most useful products in the application

Egg yolk is a combination of nutrients, vitamins and minerals necessary for the full development of a living organism. The yolk is present in all animal and human eggs, but its quantity and composition varies considerably. Egg yolk is pale yellow to bright orange in color. It depends on the color of the plumage of the bird and its nutrition.

Norm and rules of use

For the normal development of the body and vigorous activity, doctors recommend eating 1-2 eggs per day. Eggs should be eaten as fresh as possible. When the shell is broken, the egg should not have a cloudy color and the characteristic smell of hydrogen sulfide. To check the freshness of an egg at home, place it in a glass of water. A fresh one will sink to the bottom, and an egg that has lain for more than three weeks will float up and part of it will be above the surface of the water.

Storage

Store the egg in the refrigerator with the pointed end down for no more than three weeks. This will prevent the yolk from touching the air chamber and keep it centered.

Calorie content of the yolk

The yolk is characterized by a high content of proteins and fats. Its calorie content is 352 kcal per 100 g of fresh product. In dried form, it contains 667 kcal per 100 g. It is very nutritious, and its excessive consumption can cause obesity.

Nutritional value per 100 grams:

Useful properties of the yolk

Composition and presence of nutrients

Egg yolk contains 12 vitamins vital for the human body, and the percentage of some is the daily requirement. Most of the vitamin,, B9, B1, B2, B12,, F,. Nature also took care of supplying the yolk with all the necessary trace elements. There are more than 50 of them, most of all contain phosphorus, calcium, iron, magnesium, sodium, potassium, sulfur and chlorine. In addition, the composition of the yolk includes proteins, lipids, carotenoids, lecithin and cholesterol. Another advantage of the yolk is that its nutrients are absorbed by the human body by 95%. Maximum vitamins and useful substances preserved in a raw yolk, however, in this form it can be consumed only with full confidence in the health of the bird.

The lycetin contained in the yolk nourishes the nervous tissues and the human brain, being a prophylactic against sclerosis. It also contributes to the normalization of the liver, gallbladder and biliary tract. Carotenoids increase visual acuity, have a preventive effect on the development of senile cataracts. Compared to other foods, yolk cholesterol is not a saturated fat and is therefore easily broken down.

Also found in the egg yolk are phospholipids that bind and remove excess cholesterol. The yolk nutrient cholein prevents the formation and development of malignant tumors, in particular breast cancer.

Egg yolk substances are involved in the process of hematopoiesis, are a good work stimulant immune system, stimulate the brain, strengthen joints and bones. It also stimulates the outflow of bile, which causes better peristalsis of the stomach and intestines. The use of yolk during pregnancy prevents the risk of developing pathologies and birth defects in newborns.

The use of yolk in cosmetology

Due to its nutritional properties, the yolk is used in the preparation of masks, creams and other cosmetics. It prevents drying of the skin and hair, relieves inflammation and irritation, and has a rejuvenating effect. Washing your hair with raw egg yolk makes hair strong, soft and obedient. It can also be applied to the skin of the face for 20 minutes, which will achieve smoothness and elasticity of the skin. The mask is suitable for all skin types. But for more moisturizing dry skin, you can prepare a mask consisting of honey (1 tsp), steamed oatmeal(1 tbsp.), olive oil(1 tsp) or any other oil and yolk. Mix everything thoroughly, apply on the face and décolleté and leave for 15-20 minutes. Rinse thoroughly with warm water afterwards.

To remove excess fat and shine from the skin, you should prepare a mask based on cosmetic clay (0.5 tablespoons) and yolk. Apply for 15 minutes and then rinse with cold water.

A mask of burdock oil (2-4 tablespoons, depending on the length) and one yolk will help get rid of dandruff and moisturize your hair. The mixture must be mixed and applied with rubbing movements to the scalp and along the entire length of the hair. Keep the mask under a plastic bag for 40 minutes. For oily hair, burdock oil should be replaced with camphor oil and kept for only 5 minutes.

In cooking

The yolk is used in cooking in the preparation of sauces, mayonnaise, creams, casseroles, poached eggs, salads and other dishes. Dishes using eggs and egg yolk should only be stored in the refrigerator.

There is an opinion that eggs and in particular the yolk are poorly digested. However, this process is fully dependent on the degree of heat treatment. Soft-boiled eggs and fried eggs are digested in the stomach for 1-2 hours, and hard-boiled eggs and scrambled eggs, fried on both sides - 3 hours.

Egg yolk can cause allergic reactions in children under 3 years of age or be an allergen in adults.

If you are planning to make a soufflé, sponge cake or custard, you will need to separate the yolk from the white. To see how easy it is to do, see our short video.

What is the benefit of egg yolk for the body?

The beneficial properties of egg yolks are not subject to skeptical assessments and doubts - if only because they have been widely used in cosmetology, home and not only since ancient times. Yolk masks are known to help maintain youthful skin and healthy hair for a long time. This part of chicken and quail eggs is often included in various ointments prepared according to folk recipes and intended for the treatment of burns and serious lesions of the skin. Yolk-based healing mixtures speed up the process of treating pneumonia and some other diseases. respiratory system. And the story about the benefits of egg yolks does not end there.

The famous is based on the high nutritional value of this product. As you know, egg yolk has long been considered one of the safest types of complementary foods for infants. True, modern pediatricians are no longer so unanimous in their assessments - many believe that one should not rush to introduce it into the baby's diet, otherwise an allergy can be provoked. Yes, and adults sometimes have to be very careful with the yolks. There is a point of view according to which the abuse of egg dishes turns into an increase in the level of cholesterol in the blood.

The benefits of egg yolk: hard evidence

In the group of micro- and macroelements present in the composition of the yolk, potassium, calcium and phosphorus are released. According to the content of potassium, which is essential for the prevention of atherosclerosis and the normalization of blood pressure, the yolks of chicken and quail eggs may well compete with the famous bananas. Calcium and phosphorus are primarily needed for healthy bones, teeth and hair.

The vitamin "palette" in the yolks is represented by vitamins A, B (almost the entire group), PP and E. It is impossible not to highlight the presence of vitamin D in it, with a deficiency of which rickets develops in infants. Uniqueness vitamin complex, enclosed in each yolk, is manifested in the fact that it simultaneously has a beneficial effect on the functioning of the immune, nervous and cardiovascular systems. Under its influence, metabolism is activated, the protective functions of the body are enhanced and muscles are strengthened.

The composition of the yolks includes lecithin - an important structural component cell membranes. The value of lecithin is very high for the formation and development of nerve cells.

Egg yolk and cholesterol: truth and myths

At the end of the 20th century, information was widely disseminated that, along with egg yolks, a person absorbs impressive doses of harmful cholesterol, which then deposits on the walls of blood vessels, impedes blood circulation and causes atherosclerosis, which often ends in a stroke. The debate on this topic continues to this day. However, for example, in the USA, egg yolks have already been “rehabilitated” by doctors: a special investigation showed that an increase cholesterol level and in the blood with the regular use of eggs in food - just an individual reaction. In fact, thanks to the lecithin found in the yolks, the rate of accumulation of cholesterol in the body is significantly reduced.

Calorie content of egg yolks

It has become a common opinion that the calorie content of yolks can be determined by the intensity of their color: a pale yellow hue is associated with dietary qualities, and bright and saturated with an excess of calories. In fact, the color intensity is determined by the presence of carotenoids in the product - natural yellow "dyes" that set the tone for carrots, oranges, pumpkins and many other vegetables and fruits. The yellowness of eggs indicates an excess of carotenoids in the feed of chickens. For example, the yolks of eggs of poultry, which receive a lot of fresh greens for food in summer, are always bright.

And you shouldn’t bother counting calories in eggs, including yolks, because there really are a lot of them. No wonder people who are prone to overweight and obesity are advised to limit their consumption. V last resort, you can be content with some proteins, excluding the yolks.

V Lately more and more often you can hear that eggs are harmful, and that you don’t need to eat them at all, because there is a lot of cholesterol in the yolk. Moreover, it is not clear what kind of eggs we are talking about - after all, there are a great many of them, and each species has its own characteristics. And, by the way, eggs are not only birds, but also turtles. However, if we leave all these fabrications and turn to the most commonly used type of eggs - chicken eggs, then the following picture emerges.

Composition of egg yolk

In a chicken egg, the yolk of the total volume is 33%(on average, in liquid form). At the same time, it has 3 times more calories than protein - about 60 kcal. If we take a medium-sized egg as a sample, then its quantitative composition will be as follows: 210 mg of cholesterol, 2.7 g of proteins, 0.61 g of carbohydrates and 4.51 g of fat. By the way, the average chicken egg weighs about 50 grams. Fats in the yolk are mainly represented fatty acids- saturated, polyunsaturated and monounsaturated. Oleic acid is the leader in terms of percentage - it is 47% here.

Our ancestors treated this food with much more respect, and did not lay it out into components according to various criteria. In particular, the yolk was considered a symbol of the sun, and therefore medicinal properties. Often, people who were fed eggs recovered. Therefore, over time, people began to bring eggs of birds and domestic chickens as a gift to their pagan gods, so that in return they would give their laying hens more fertility. It is in our time that scientists calculate the amount of cholesterol and scare gullible fans of diets with it.

Contraindications for egg yolk

In many countries, scientists have studied eggs - protein and yolk separately. As for the yolk, it has been found that the yolk of an average chicken egg can contain from 215 to 275 milligrams of cholesterol. When various comparisons were made, it turned out that a bun with a fast food patty or a hamburger from a fast food restaurant contains a maximum of 150 milligrams of cholesterol. Therefore, for those who are at risk of heart disease, the yolk should be eaten with caution, because they can eat foods that contain no more than 200 milligrams of cholesterol per day. At risk are also all diseases that are caused and aggravated by high cholesterol levels in the blood. Eggs can be eaten without restrictions only for absolutely healthy people - scientists say. Separately, it is said about children and the elderly - they can eat no more than 2-3 eggs per week, and preferably not fried, but boiled.

Currently, similar studies are being conducted by American scientists - they argue that the egg yolk is accused of raising cholesterol unfairly. According to their research, lecithin, which is contained in sufficient quantities in the egg, prevents the increase in blood cholesterol levels. They even conducted experiments on two groups of people at risk for heart disease. One group was given no eggs at all for two weeks, while the second group was given 15 yolks a day. Two weeks later, everyone was retested, and out of 13 people who eat yolks, only two had cholesterol increased, two decreased, and the rest remained unchanged. Apparently, after all, the level of cholesterol is a purely individual matter, and there is no point in blaming all the troubles on the egg yolk.

In addition, there is a version that cholesterol itself is not something that is not harmful - it replaces the lack of calcium in the blood. Our smart body itself regulates the processes in which the lack of some substances is replaced by others. And when a person does not provide his body with calcium, the walls of blood vessels become fragile and can “break”. They can literally get holes in them because they get thinner. And then cholesterol comes to the aid of the vessels - it seems to “glue” those places where the vessels could burst. True, at the same time, the vessels narrow, but this is already a payment for the fact that not everything is in order in the body. And we are still afraid that cholesterol constricts blood vessels. You just need to understand that there is nothing accidental in the body - it is a very smart self-healing system that fights to the last, although we treat it simply ugly. And the reason for excess cholesterol is not that a person eats too much fatty foods or egg yolk, but that his diet is not balanced, and the body is simply forced to “defend itself” from its negligent owner.

It is possible that soon the traditional approach to egg yolk will change, and we will eat eggs more often than now recommended by nutritionists. However, for healthy people such prohibitions do not exist at all.

Benefits of egg yolk

There are quite a lot of vitamins in the egg yolk, and the main one is vitamin B12.. This is a vitamin that brings energy and vitality - from it a person becomes vigorous and mobile. In addition, it is given to children when they lose their appetite. Vitamin A forms carotene in the yolk, as indicated by the yellow color. This is the vitamin of good vision in the first place. It also prevents the development of aging processes and prevents the formation cancer cells. Not so much, but vitamins PP, B1, B2, E and D are still present in the yolk, which have a beneficial effect on the entire human body. As you can see, the egg yolk is very rich in vitamins, and this makes it very useful product especially for baby food.

Among other substances that are in the yolk, phosphorus can also be noted, which helps to keep teeth and gums in excellent condition, and it also takes Active participation in all physiological reactions that occur in the body. There is also selenium, which is classified as an antioxidant. These are substances that protect us from harmful effects. environment- Tobacco smoke, exhaust gases, radiation, pesticides and other environmental troubles. The substance choline is necessary to maintain the normal functioning of the cardiovascular system, and it also nourishes nerve cells, therefore it is useful for the nervous system. More choline is found in the raw yolk.

The substance melatonin takes an active part in the rejuvenation of the body, as well as in the construction of new cells, so it is very useful for skin and hair. The substance lutein will help to avoid cataracts and improve vision, as it counteracts the occurrence of eye diseases.

In contact with

classmates

This is a mixture of nutrients accumulated by the body in the egg of humans and animals in the form of small plates or grains. Sometimes the yolk can merge into one continuous mass.

The scientific name for the yolk is deutoplasm. The yolk is distributed differently in the eggs of humans and animals. Eggs with a small amount of yolk are equally distributed in the cytoplasm - isolecithal eggs.

There are three types of such a mixture of nutrients: carbohydrate, fat and protein.

The benefits of the yolk known since ancient times. Such an element is a full-fledged source of a large number of vitamins and minerals. To be more precise, then 15 microelements and 13 vitamins. This content exceeds the usefulness of many vitamin and mineral preparations.

People suffering from beriberi are recommended to use the yolk in its natural form. The benefit of the yolk is also that it contains phosphorusused as construction material in bone tissues, sodium, magnesium, chlorine and sulfur.

Also beneficial features yolks also include the complete assimilation of nutrients by the body, which is rare for many products. It is also worth noting how the yolk is useful in the field of cosmetology and medicine. In addition to active use in cooking, such an element is one of the constituent elements different kind medicines and body care products.

Harm of the yolk in addition to its usefulness, it also has a place to be. One of which is the high cholesterol content.

If you moderately use such a product, then there will be no harm, the harm and benefits of the yolk in this case are balanced and only positive influence. But if you use more than seven eggs a week, then the harm of the yolk will be noticeable by an increase in the amount of cholesterol, which leads to the formation of plaques in the vessels of the body.

The most dangerous deficiency of the element is salmonella. But even here you can protect yourself if you process the product correctly. Salmonella causes severe disorders of the intestines and digestive tract, which are then treated for a long time. Before buying eggs, you need to carefully inspect them. If there is a defect in the shell, then such an egg should be postponed.

You also need to buy only fresh product. It is enough to lower it into a glass of water, a fresh egg will sink, and one that has lain for a single week will protrude above the water. If you are going to count the number of yolks eaten and control yourself in their use, then you should not forget that such an element is actively used in baking and in the preparation of other dishes.