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Egg, yolk, raw, frozen, salted, pasteurized

Also known as: fff a2 f

Egg yolk is the yellow part of an egg, often used in cooking and baking for its rich flavor and emulsifying properties. This form is raw, frozen, salted, and pasteurized, commonly used commercially for food preparation.

EggetarianMedium calorie densityNOVA 1· Unprocessed

275

kcal

14.1

Protein

1.8

Carbs

22.9

Fat

per 100g

High in sodiumHigh in cholineRich in selenium

Dairy and Egg Products·Breakfast, Mid Morning, Evening Snack

Serving Size= 100g

Nutrition per 100g

Protein14g(21%)

Carbs1.8g(3%)

Fat23g(76%)

Rich in% daily value

Sodium175%Choline166%Selenium142%Vitamin B1273%Pantothenic Acid (B5)63%

View all nutrients →

Nutrient Breakdown

% DV = % Daily Value (adult RDA, ICMR 2020). Values per 100g edible portion.

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Common questions about Egg, yolk, raw, frozen, salted, pasteurized

How many calories are in oz of Egg, yolk, raw, frozen, salted, pasteurized?

oz (28 g) of Egg, yolk, raw, frozen, salted, pasteurized has about 78 kcal, based on 275 kcal per 100 g.

How much protein is in Egg, yolk, raw, frozen, salted, pasteurized?

Egg, yolk, raw, frozen, salted, pasteurized provides about 14.1 g of protein per 100 g.

How much sugar does Egg, yolk, raw, frozen, salted, pasteurized contain?

Egg, yolk, raw, frozen, salted, pasteurized has about 0.1 g of total sugars per 100 g.

How is this egg yolk typically used in cooking?

It is used in baking, sauces, dressings, and recipes needing yolk rich in fat and flavor.

Is this food suitable for vegetarian diets?

It is suitable for egg diets but not for strict vegetarians or vegans.

How should pasteurized, frozen salted egg yolk be stored?

Keep it frozen at recommended temperatures until use to maintain quality and safety.

About Egg, yolk, raw, frozen, salted, pasteurized

Egg yolk is the nutrient-rich yellow center of the chicken egg, containing fats, proteins, vitamins, and minerals. In this variant, the yolk is raw but processed—frozen, salted, and pasteurized—to enhance shelf life and safety for industrial and culinary uses.

It is widely used as an ingredient in sauces, dressings, custards, and baked goods.
The yolk provides essential nutrients such as Vitamin A, Vitamin B12, and folate.
It is a prominent source of dietary fats and cholesterol.

Suitable for egg-inclusive diets, it is commonly stored frozen and thawed before use. The pasteurization process reduces microbial risks while retaining most nutritional qualities.