| C O N S T I T U E N T S | per 100g |
| Protein (g) | 12.1 |
| Carbohydrates (g) | 0.68 |
| Lipids (g) | 12.1 |
| Essential fatty acids (g) | 1.3 |
| Monounsaturated fatty acids (g) | 4.9 |
| Polyunsaturated fatty acids (g) | 1.8 |
| Saturated fatty acids (g) | 3.3 |
| Minerals | |
| Sodium (g) | 0.14 |
| Potassium (mg) | 147 |
| Calcium (mg) | 56 |
| Phosphorus (mg) | 180.0 |
| Magnesium (mg) | 12.0 |
| Iron (mg) | 2.1 |
| Zinc (mg) | 1.44 |
| Fluoride (mg) | 0.11 |
| Iodine (μg) | 12.7 |
| Selenium (μg) | 10 |
| Vitamins | |
| A (mg) | 0.28 |
| D (micro-g) | 2.9 |
| E (mg) | 2.0 |
| K (μg) | 48 |
| Thiamine (mg) | 0.1 |
| Riboflavin (mg) | 0.3 |
| B6 (mg) | 0.12 |
| Cyanocobalamin (μg) | 66 |
| Folic acid (μg) | 65 |
| Niacin (mg) | 0.1 |
| Biotin (μg) | 25.0 |
| Panthothenic acid (mg) | 1.6 |
| Others | |
| Cholesterol (mg) | 410 |
| Energy (kcal) | 162 |
Source: Miranda, J. M., Anton, X., Redondo-Valbuena, C., Roca-Saavedra, P., Rodriguez, J. A., Lamas, A., Franco, C. M., & Cepeda, A. (2015). Egg and egg-derived foods: Effects on human health and use as functional foods. Nutrients, 7(1), 706–729.
Choline: It is a nutrient which is available in egg yolk and 100 gm of egg yolk contains about 680 mg of choline. It is essential for brain development and cell maintenance. It also helps for proper function of nervous system and fat metabolism.
