#Egg yolk #the golden part of an egg is much more nutritionally dense. It contains essential nutrients like Vitamin B6, B12, A, D, E, and K. It is also rich in calcium, magnesium, iron and selenium. The carotenoids present in the yolks helps in improving the vision. These carotenoids act as antioxidants and protect the eye against free radicals that can cause damage of the retina. Choline, a water – soluble Vitamin that is present in the egg yolks has anti-inflammatory properties and it also regulates the cardiovascular function of the body.

Eggs have three separate sections– the shell, the white and the yolk. When you crack open a raw egg, the yolk is the yellow, circular section; a growing embryo feeds off this part of the egg as it grows within the protective shell. While the health benefits of egg whites are widely known, egg yolks have health benefits, too.


However, egg yolks have been avoided for many years as they contain saturated fat and dietary cholesterol which increases the cholesterol level in the body and makes it prone to heart diseases. But the crucial fact which cannot be ignored here in that egg yolks contain more nutrients than egg whites.

Egg yolks contain more vitamins — and larger quantities of those vitamins — than egg whites. Each egg yolk contains seven times: B6, folate, a B vitamin, B-12, A, D, E and K, of those, vitamins A, D, E and K are found only in egg yolks and not in egg whites. In fact, egg yolks are one of only a handful of foods in which vitamin D is naturally found.


Like vitamins, minerals are crucial nutritional building blocks, essential for carrying out body functions like balancing electrolytes. Egg yolks – egg whites – each have 13 varieties of minerals. These minerals include calcium, magnesium, iron, potassium, sodium and selenium. Although both the egg white and egg yolk contain these minerals, the yolk has larger amounts of most. 90 percent of an egg’s calcium is in its yolk; 93 percent of its iron content is in the yolk, with just 7 percent in the white.


Carotenoids in egg yolk – particularly the Carotenoids lutein and zeaxanthin – show promise for promoting eye health. These Carotenoids, which are colorful pigments that give egg yolks their yellow color lower the risk of age-related macular degeneration and cataracts, according to researchers. They act as antioxidants in the eye, protecting it from free radicals that can damage different parts of the retina, impacting its ability to correctly focus light.


Egg yolks – and the vitamins, minerals and other nutrients found within them – also help promote heart and cardiovascular health. Not only does the moderate consumption of egg yolks not show a direct connection to heart disease, but nutrients in the yolk – such as choline – help to regulate cardiovascular function. Additionally, a study by the University of North Carolina at Chapel Hill found women with the highest level of choline intake were 24 percent less likely than women who got the least choline in their diets to develop breast cancer.


Egg yolks contain cholesterol, so you should limit the number of eggs you each day. Depending on your overall health or risk for heart attack, your doctor may recommend avoiding egg yolks or using them sparingly in your diet.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s