10 Surprising Benefits of Egg Yolk

Benefits of Egg Yolk

Eggs, which are indispensable in the kitchen, have been flavoring the dishes for centuries with both the yolk and the white. Until recently, egg yolk, which was touted as “harmful to health”, has made it accepted that it is a healthy food with the researches and content.

In this article, we have examined the health store egg yolk for you. Here are the benefits of egg yolk, nutritional value, calorie content and much more…

Benefits of Egg Yolk – 10 Medicinal Properties

1) It is nutritious

  • A good source of vitamins and minerals yolk iron, potassium, phosphorus, magnesium, folic acid, A, E, D and B vitamins are rich.

2) Prevents Alzheimer’s Disease

  • Egg yolk, which is a food rich in B vitamins, contains choline, which is a B vitamin group nutrient.
  • Choline, which is a very beneficial nutrient for health, has positive effects on memory and muscle control.
  • It is effective against diseases such as dementia and Alzheimer’s.
  • It contributes to the synthesis of all cells in the body and all the components that make up cell membranes.
  • Choline, which helps regulate cardiovascular functions, is extremely important for cardiovascular health.
  • Studies have shown that women who regularly consume choline have a reduced risk of developing breast and cervical cancer.

3) High in Unsaturated Fat

  • More than 60% of the fats found in egg yolks, which contain many healthy fats, are unsaturated fats.
  • Unsaturated fat is very beneficial for human health.

4) It is a Warehouse of Protein, Vitamins and Minerals

  • Compared to the white, the yolk is richer in vitamins, minerals and protein.

5) Heart Friendly

  • Egg yolk containing lutein and zeaxanthin is a heart-friendly food with these properties.
  • It protects the body from free radicals that can harden the walls of blood vessels.
  • In addition, thanks to these two nutrients, it helps the nervous system to work properly.

6) Rich in Lecithin

  • Binding with cholesterol, lecithin prevents the body from fully absorbing cholesterol.
  • It is a very useful nutrient for the brain, bone marrow and liver.
  • It is very good for memory and helps to increase concentration.

7) Protects Eye Health

  • The benefit of egg yolk is to protect eye health.
  • The carotenoid substance, which is a good antioxidant and gives the egg yolk its color, also protects the eyes from aging-related eye diseases, especially cataracts.
  • It is beneficial for retinal health.
  • Consuming egg yolk regularly protects the eyes from free radicals.

8) Prevents Blood Clots

  • The protein in the yolk slows the formation of blood clots.
  • For this reason, it is recommended to regularly eat egg yolk for those who are at risk of clot formation due to any environmental or health problems.

9) Nourishes Hair

  • Egg yolk, which contains healthy fatty acids such as omega 3 and omega 6, nourishes and strengthens the hair with this feature. These fatty acids help the body regenerate itself.
  • If you want to grow your hair fast and healthy, you should definitely include egg yolk in your nutrition plan.
  • If you do not prefer to consume egg yolk, you can prepare a natural mask for your hair by using olive oil, honey and egg yolk.
  • The benefits of egg yolk for hair are almost equivalent to the benefits of many chemical cosmetic products.

10) Reduces Skin Wrinkles

  • Consuming cooked egg yolk has a positive effect on the skin as it helps cell regeneration.
  • Egg yolk has many benefits for the skin; moisturizes the skin, rejuvenates it and removes dead cells.
  • Let’s give you another secret! The benefits of egg yolk for the face are endless. Thanks to the natural mask you prepared with raw egg yolk and honey, you can reduce the wrinkles on your skin and have a more vibrant looking skin.

Egg Yolk Calories and Nutritional Information

The nutritional value and calorie amount of egg yolk can be summarized as follows:

  • Vitamins: Egg yolk, which contains vitamins A, E, D, B9 (folic acid), B12, B6, B12 and B1, is one of the foods containing the highest amount of vitamin D.
  • Minerals: Egg yolk contains iron, potassium, phosphorus, calcium, and magnesium.
  • Proteins: Egg yolk is very rich in protein. Due to this feature, it is often preferred by people who do sports and want to increase muscle mass. 100 grams of raw egg yolk contains 16.1 g of protein.
  • 100 grams of raw egg yolk is 349 kcal.
  • The amount of fat in 100 grams of raw egg yolk is 31.9 grams.
  • When egg yolk oil is examined in terms of content, it consists largely of unsaturated fats.

What to Do with Egg Yolk?

  • Eggs appear in many dishes from the past to the present. If we say that it is a fixture of kitchens, we would not be expressing it wrong.
  • We boil it especially for breakfast or prepare an omelet. We are making menemen. We chop the onion, spinach, leek immediately, break the egg on it and eat it with pleasure.
  • In some foods, especially cakes and pies, we only use the yolk of the egg.

Have you ever wondered why?

  • The yolk adds color and texture to the dish.
  • For this reason, egg yolk is used in foods with a denser consistency such as pudding and pastry cream.
  • In addition, egg yolk is applied to give color to the top of some pastries and baked desserts.
  • Egg yolk is used as a binder in foods such as meatballs and mayonnaise.

Egg Yolk Harms and Side Effects

  • Until a few years ago, egg yolk was a controversial food in terms of its “benefits and harms”. Cholesterol was shown to be responsible for this situation.
  • Experts especially advised people with high cholesterol, blood pressure and heart disease not to eat eggs. However, as a result of the researches, it was revealed that the level of cholesterol in the blood is more affected by different reasons, especially the state of hormones, rather than the yolk of the egg. Thus, the egg yolk was whitened. However, it is still beneficial for people with high cholesterol, blood pressure and heart disease to limit their egg yolk consumption.
  • Egg yolk is a very useful food in terms of vitamins, minerals and protein. The most beneficial part of the egg is the yolk and it has no known harm or side effects. However, when consuming egg yolks, you should take care to choose organic, free-range chicken eggs. Eggs of a healthy fed chicken are natural and additive-free.
  • Another point to be considered while consuming egg yolk is to consume the cooked egg.
  •  Raw egg yolk can cause various health problems. In addition, when boiling the egg, it is necessary to pay attention to the boiling time. If a gray ring has formed around the yolk, this indicates that the vitamin and mineral values ​​in the egg yolk have decreased. Therefore, care should be taken not to overcook the egg.

How to Give Egg Yolk to a 6 Month Old Baby?

  • The foundations of healthy nutrition are laid from the first day of the baby’s introduction to complementary foods. In this process, it is very important to make the baby taste natural and nutritious foods suitable for the month.
  • Egg is a useful and nutritious food for people of all ages in terms of vitamins and minerals in its content.
  • The yolk of one boiled egg can be given to babies between 6 and 8 months. However, the white is given after 1 year of age as it is more allergic than the yolk.
  • If your baby is going to eat egg yolk for the first time, it is recommended to give a small portion first to see if he is allergic to eggs.
  • The recommended application for the transition to additional food is the 3-day application. 3 days application; It is the first time to give the food to be given for 3 days and to follow up whether there is an allergic reaction to the food in the body.
  • If any allergy symptoms, diarrhea or vomiting occur in the baby’s body, eggs should be removed from the feeding plan. Usually 1/8 of the egg yolk is given at the first tasting. In the following days, this amount is increased a little more.
  • You can give your baby the egg yolk by boiling it, or you can mix it with breast milk or formula if you wish.
  • If your baby does not eat boiled eggs plain or with milk, you can add them to pancakes or vegetable soups.

Separating Egg Yolks Without Exploding – 4 Tips

You may need to separate the yolk from the white of the egg at breakfast, while making cakes or pastries, and even while preparing a natural skin mask. Although this job may seem very easy, if you do not know the tricks or if you are trying it for the first time, you may encounter undesirable results. But no worries!

Even you will be surprised how easy it is to separate the egg yolk and white, thanks to the tricks we will give you now :

  • You can put the yolk in a bowl while breaking the egg in half right in the middle and transferring the white between the half shells.
  • Make a small hole with a diameter of 1-1.5 cm from the top of the egg and transfer the egg white to the bowl through this hole in a controlled manner. Then you can separate the yellow part of the egg by making the hole a little larger. Although this method is not preferred much, there are still those who use it.
  • Put a plate on the table, then crack the egg in your hand just above the plate. Open your fingers a little so that the egg white flows into the plate, and separate the yellow part in your hand into another bowl.
  • In this method, you will need a 500 ml plastic bottle. Crack the egg into a plate, then bring the mouth of the plastic bottle close to the yolk. Give air to the pet bottle and let the egg yolk go into it. Although it may seem difficult, it is a very practical method.

Abbas Jahangir

I am a researcher and writer with a background in food and nutritional science. I am the founder of Foodstrend.com, our reputable online platform offering scientifically-backed articles on health, food, nutrition, kitchen tips, recipes, diet, and fitness. With a commitment to providing accurate and reliable information, we strive to empower our readers to make informed decisions about their health and lifestyle choices. Join us on Foodstrend.com's journey toward a healthier and happier lifestyle.

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