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Rich in protein, vitamins, minerals; high in cholesterol.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
322
KCAL / 100G
Carbs
3.6g
· 5%
Protein
15.9g
· 20%
Fat
26.5g
· 75%
Fiber
0g
Vitamins
Biotin
53µg · 177% DV
B5
2.8mg · 56% DV
B12
1.1µg · 46% DV
Vitamin A
381µg · 42% DV
Minerals
Selenium
30.8µg · 56% DV
Phosphorus
390mg · 56% DV
Zinc
3mg · 27% DV
Iron
3mg · 17% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 1
Unprocessed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
9.6g
MONOUNSATURATED
10.7g
POLYUNSATURATED
4.2g
Omega 6:3 ratio 7.4:1
Above the ideal 4:1 (7.4:1).
Egg yolk contains 322 calories per 100 g. A substantial share of its calories comes from fat.
Egg yolk provides 15.9 g of protein per 100 g. It can contribute protein to meals containing animal-based foods.
Yes. Egg yolk has 3.6 g of carbohydrates per 100 g, while its glycemic index is 0.
Yes, egg yolk is compatible with a keto diet. It is low in carbohydrates and contains 26.5 g of fat per 100 g.
Egg yolk has a glycemic index of 0. This makes it a suitable option for diets that prioritize low-GI foods.
Yes. Egg yolk contains 26.5 g of fat per 100 g, making it an energy-dense food.
No. Egg yolk contains 0 g of fiber per 100 g, so fiber needs to come from other foods in the meal.
Yes, egg yolk is compatible with a paleo diet. It is classified as an unprocessed food.
Yes. Egg yolk contains egg, which is a listed allergen; people with an egg allergy should avoid it.
Yes, egg yolk is compatible with a gluten-free diet. It also fits omnivore, ketovore, Mediterranean, and flexitarian eating patterns.
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Nutrition data compiled from USDA FoodData Central and scientific sources.