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An egg yolk is the part of an Egg which serves as the Food source for the developing Embryo inside. Prior to fertilization the yolk together with the Germinal Disc is a single Cell . Mammalian embryos live off their yolk until they implant on the wall of the Uterus . The egg yolk is suspended in the Egg White (known more formally as albumen or ovalbumin) by one or two spiral bands of tissue called the Chalaza e. As a Food , yolks are a major source of Vitamin s and minerals. They contain all of the egg's Fat and Cholesterol , and almost half of the Protein . If left intact while cooking fried eggs, the yellow yolk surrounded by a flat blob of egg white creates the distinctive Sunny-side Up form of the food. Mixing the two components together before frying results in the pale yellow form found in Omelette s and Scrambled Eggs . USES ]]
COMPOSITION OF CHICKEN EGG YOLK The yolk makes up about 33% of the liquid weight of the egg; it contains approximately 60 calories, four times the caloric content of the egg white. All of the fat soluble vitamins, ( A , D , E and K ) are found in the egg yolk. Egg yolks are one of the few foods naturally containing vitamin D. The composition (by weight) of the most prevalent fatty acids in egg yolk is typically as follows:National Research Council, 1976, ''Fat Content and Composition of Animal Products'', Printing and Publishing Office, National Academy of Science, Washington, D.C., ISBN 0-309-02440-4; p. 203, online edition
Egg yolk is a source of Lecithin , an Emulsifier . A large yolk contains more than two-thirds of the recommended daily limit of 300mg of Cholesterol . The yellow color is caused by Xanthophyll s. REFERENCES EXTERNAL LINKS
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