Egg yolk, raw
Energy in 100 g
Per 100 g
1,330 kJ (321 kcal)
More egg yolk:
1,330 kJ (321 kcal)
Portion Size:
| Carbohydrate | Source | Quantity |
|---|---|---|
| Starch | 50 | 0 g |
| Sugar, total | MI_SUGAR_NO | 0.2 g |
| Sugar, added | 50 | 0 g |
| Fat | Source | Quantity |
|---|---|---|
| Saturated fatty acids | 224b | 8.2 g |
| Trans fatty acids | 224b | 0 g |
| Monounsaturated fatty acids | 224b | 11 g |
| Polyunsaturated fatty acids | 224b | 5.5 g |
| Omega-3 | 224b | 0.4 g |
| Omega-6 | 224b | 5.1 g |
| Cholesterol | 224b | 845 mg |
| Saturated fatty acids | Source | Quantity |
|---|---|---|
| C12:0 (lauric acid) | 224b | 0 g |
| C14:0 (myristic acid) | 224b | 0.1 g |
| C16:0 (palmitic acid) | 224b | 5.9 g |
| C18:0 (stearic acid) | 224b | 2.2 g |
| Monounsaturated fatty acids | Source | Quantity |
|---|---|---|
| C16:1 sum (palmitoleic acid) | 224b | 0.6 g |
| C18:1 sum (oleic acid) | 224b | 10.2 g |
Recommended Daily Allowance (RDA)
| Fat-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin A | MI0325 | 440 µg-RE | 58 % |
| Beta-carotene | 60a | 0 µg | |
| Retinol | 224b | 440 µg | |
| Vitamin D | 224b | 8 µg | 80 % |
| Vitamin E | 224b | 13.3 mg-ATE | 110 % |
| Water-soluble vitamins | Source | Quantity | % of RDA |
|---|---|---|---|
| Vitamin B1 (thiamin) | 224b | 0.2 mg | 15 % |
| Vitamin B2 (riboflavin) | 224b | 0.45 mg | 28 % |
| Vitamin B3 (niacin) | 224b | 0 mg | |
| Vitamin B6 (pyridoxine) | 224b | 0.31 mg | 17 % |
| Vitamin B9 (folate) | 224b | 145 µg | 45 % |
| Vitamin B12 (cobalamin) | 224b | 5.2 µg | 130 % |
| Vitamin C (askorbic acid) | 224b | 0 mg | 0 % |
Recommended Daily Allowance (RDA)
| Minerals | Source | Quantity | % of RDA |
|---|---|---|---|
| Calcium (Ca) | 224b | 135 mg | 11 % |
| Potassium (K) | 224b | 110 mg | 3 % |
| Sodium (Na) | 224b | 73 mg | |
| Salt (NaCl) | MI0120 | 0.2 g | |
| Phosphorus (P) | 224b | 515 mg | 80 % |
| Magnesium (Mg) | 224b | 14 mg | 4 % |
| Trace elements | Source | Quantity | % of RDA |
|---|---|---|---|
| Iron (Fe) | 224b | 5.3 mg | 48 % |
| Copper (Cu) | 224b | 0.14 mg | 15 % |
| Zinc (Zn) | 224b | 3.8 mg | 27 % |
| Selenium (Se) | 224b | 48 µg | 56 % |
| Iodine (I) | 325 | 66 µg | 47 % |
The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.
| LanguaL | Classification |
|---|---|
| A0261 | Egg or egg product (US CFR) |
| A0791 | Fresh or processed egg (EUROFIR) |
| B1713 | Hen |
| C0215 | Egg yolk |
| E0139 | Liquid, high viscosity, with no visible particles |
| F0003 | Not heat-treated |
| G0003 | Cooking method not applicable |
| H0003 | No treatment applied |
| J0131 | Preserved by chilling |
| K0003 | No packing medium used |
| M0001 | Container or wrapping not known |
| N0001 | Food contact surface not known |
| P0024 | Human consumer, no age specification |
| R0316 | Norway |