Showing Food Egg yolk
| General Information | |||||||||||
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| Name | Egg yolk | ||||||||||
| Scientific Name | Not Available | ||||||||||
| Description | The egg yolk is the yellow center of an egg. It is only one cell. It is commonly seen in fried eggs. When it is mixed with the whites, it makes scrambled eggs. It is sometimes used in cooking. It is much higher in calories than the egg white. It has Vitamin D in it. | ||||||||||
| Primary ID | FOOD00919 | ||||||||||
| Picture |  | ||||||||||
| Classification | |||||||||||
| Group | Eggs | ||||||||||
| Sub-Group | Eggs | ||||||||||
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| External Links | |||||||||||
| ITIS ID | Not Available | ||||||||||
| Wikipedia ID | Not Available | ||||||||||
| Composition | |||||||||||
| Compounds | Preparation type: Raw
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| Macronutrients |
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| References | |||||||||||
| Content Reference | — U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page. | ||||||||||