The nutritional components of egg yolk

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Most people think that egg proteins were concentrated in protein, in fact, egg protein content of only about 11%, water accounts for as much as 88 percent. And fat is solidly focused on the yolk part, only 0.2% fat content of egg white. Yolk fat with monounsaturated fatty acid-based, which is the main component of olive oil, more than half of them – the oleic acid, beneficial for the prevention of heart disease. If the theory of vitamins, no doubt, the majority of them are concentrated in the egg yolk. Egg yolk is a valuable vitamin A, vitamin D, vitamin E and vitamin K, which are fat-soluble vitamins, they are in the egg white were no traces. Even water-soluble B vitamins, most of which are also present in egg yolk. In addition, the kind of pale yellow color of egg yolk, some from riboflavin color, and riboflavin is vitamin B2, which can prevent mouth cracking, common ailments glossitis, lips pain and cracking. The same kinds of trace elements were concentrated in the yolk. Egg yolks in a large number of phosphorus, there are a lot of iron. Although the yolk iron absorption rate is relatively low, but a baby who can not eat meat, still has an important role. Also, all of the eggs from the egg yolk lecithin are, choline and lecithin may be provided to assist the synthesis of an important neurotransmitter – acetylcholine. So, the first infant food supplement, is often the egg yolk. Yolk iron beneficial for the child, the child’s brain development is also beneficial. In addition to rich in nutrients and healthy lecithin, egg yolk, which also contains an unexpected health component – that is, lutein and zeaxanthin. Lutein and zeaxanthin are carotenoids, but they are not in the human body into vitamin A. That said, they do have a strong antioxidant effect, especially the role of eye protection. Part of it is the human eye imaging retina, there is a “macula”, which is yellow, it comes from the lutein and zeaxanthin. These two types of material help filter harmful ultraviolet eyes, delaying the aging of the eye to prevent macular degeneration and cataracts and other eye diseases.
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