Nutritional facts of Egg yolk

Egg yolks are the nourishing nucleus of the egg and contain nutrients such as essential fatty acids, vitamins, protein and minerals. Egg yolks are also the rich, flavoursome portion of the egg and are often used in recipes to enhance flavours and bind ingredients.

Egg yolk nutrition information:

Nutrition InformationPer Yolk from Medium Size Egg (58 grams)Per 100 grams
Energy kcals (calories)52347
Energy kJ2171437
Fat (g)4.731.3
Saturates (g)1.38.8
Monounsaturates (g)1.812.0
Polyunsaturates (g)0.85.0
Carbohydrate (g)0.00.0
Sugars (g)0.00.0
Protein (g)2.516.4
Salt (g)0.020.13

Vitamins and minerals:

Egg yolks contain a number of vitamins including B12, B2, A, and folate. Egg yolks are also one of the few foods that naturally contain vitamin D which is essential for healthy bones and teeth. Just like vitamins, minerals are also essential for our bodies to function and contribute to our overall wellbeing. Egg yolks contain many minerals including phosphorus, iodine and selenium.


Egg whites are usually associated with high protein levels, but the yolks actually contain more protein than the whites, gram for gram. The average protein content of yolk is 16.4g per 100g, compared to 10.8g in the egg white per 100g. Although good quality protein can be found in the yolk, it is the egg white (albumen) that has the most because there is more white than yolk in each egg.

Essential fatty acids:

Fats are an essential part of any healthy diet, and egg yolks are a good source of polyunsaturated and monounsaturated fats. Egg yolks also contain omega-3 fatty acids which have a number of benefits including contributing to the maintenance of normal heart and brain function.


Egg yolk powder is made of spray dried pasteurized egg yolks. It is rich in lecithin and a good emulsifier. Dried egg yolks can be stored at room temperature as long as they are kept cool and dry. Once opened, egg yolks should be stored in the refrigerator. Reconstituted egg yolks should be used immediately or refrigerated and used that day. To reconstitute mix 1 tsp of powder with 2 tsp of water for 1 egg yolk.


  • Pasteurized for safety and long shelf life
  • Excellent emulsifying agent
  • Can be reconstituted with water and used in place of fresh eggs
  • Perfect for Molecular Gastronomy and Modernist Cooking applications
  • An ideal diet for school going children, and working professionals

Taj Agro is the leading manufacturer and exporter of Egg Yolk Powder in India.

For Sales Query: E-mail: info (@) tajagro (dot) com

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