Egg yolk contains minerals such as fat, calcium, phosphorus and iron, and is rich in protein, vitamin A, vitamin D and vitamin B.
Protein contains protein, fat, carbohydrate, ash, calcium, phosphorus, iron, riboflavin, nicotinic acid, vitamins A and C, etc.
Nutritional value of egg yolk;
The fat in egg yolk is mainly monounsaturated fatty acid, more than half of which is oleic acid, the main component of olive oil, which is beneficial to prevent heart disease.
Vitamins are also mostly concentrated in egg yolk. Egg yolk contains valuable vitamins A and D, as well as vitamin E and vitamin K, which are "fat-soluble vitamins". Most water-soluble B vitamins also exist in egg yolk. The reason why egg yolk is light yellow is because it contains riboflavin, which is vitamin B2. Can prevent mouth rot, glossitis, cleft lip, etc.
Various trace elements are also concentrated in egg yolk. Egg yolk contains a lot of phosphorus and iron. At the same time, all lecithin in eggs comes from egg yolk, which can provide choline and help synthesize an important neurotransmitter-acetylcholine.
Therefore, the baby's first complementary food is often egg yolk. Egg yolk is good for children to supplement iron and is also good for children's brain development. Lutein and zeaxanthin contained in egg yolk can also help eyes filter harmful ultraviolet rays, delay eye aging and prevent eye diseases such as macular degeneration and cataract.
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