Egg Yolk Benefits for Health

Eggs are foods that are full of the nutritional value. However, eggs are also often linked to various health problems. This is because eggs contain cholesterol, especially in the egg yolks. However, there are many other benefits derived from the yolk.

Here are some benefits of egg yolks that you can not find in the egg white

- More vitamin.
Egg yolks contain more vitamins both the type and number compared with the egg white. Each egg yolk contains seven vitamins, such as vitamin B6, B-12, A, D, E, K, and folate. Vitamin A, D, E and K are only found in egg yolks only, not in the egg whites.
- More minerals.
Such as vitamins, minerals are crucial micronutrients required by the body. Minerals are essential nutrients that are used to manage functions such as balancing the body's electrolytes. Egg yolks and egg whites have 13 types of minerals, including from calcium, magnesium, iron, potassium, sodium, and selenium. Although both parts are equally eggs contain minerals, but the yolk contains a lot more for each mineral. For example, 90 percent of the calcium contained in the egg are in the yolk; 93 percent iron content in eggs is in the yolk, and only 7 percent is in the whites.
- Eye Health
Carotenoids in the egg yolk, particularly the carotenoids lutein and zeaxanthin, are very beneficial for eye health. According to the researchers, these carotenoids, which is the pigment that gives color to the yellow color of egg yolk, can lower the risk of age-related degeneration and cataracts. This substance acts as an antioxidant for the eyes, fight free radicals that can damage parts of the retina that can affect the eye's ability to focus.
- Benefits of choline
Egg yolks with vitamins, minerals, and other nutrients in it, it also helps to improve heart and cardiovascular health. Not only the consumption of moderate amounts of eggs that showed benefits for the heart, but also nutrients in the yolk, which is choline, helps to regulate cardiovascular function.
In addition, a study at the University of North Carolina at Chapel Hill found that women who ate foods with high levels of choline have 24 percent less likely to have breast cancer than those who do not.