"Egg Yolk"  Value You Deserve
Not only egg albumen that is full with benefits but in “egg yolk” there are various good values.

  • Egg yolk compose of water, protein, and many kind of minerals such as iron, phosphorus, vitamin A and vitamin B including  choline which helps developing brain and strengthen memory.
  • In case you find egg yolk have colors, such as yellow, orange, red, which has been caused from food that animals have eaten.  Egg yolk has Lutein resources which maintain eyesight, Zeaxanthin, which is substance to protect eyes.  Both Lutein, and Zeaxanthin can slow down degeneration of retina, eye lens, and reducing age-related macular degeneration. Lutein and Zeaxanthin helps skin to be moist and antioxidants, protecting prostate cancer and protecting heart disease. 
  • There is fat in egg yolk which most of them is unsaturated fatty acids = fat fish with omega 3 which is essential to brain’s operation and eye tissue including omega 6 and Arachidonic Acid (ARA) that is essential for developing nervous system and optic systems’ operation.
  • The most important is egg yolk has Lecithin which is natural substance compose of phosphorous and some kinds of fat, vitamin B group around 6-8%.  This creates egg yolk has functional properties to be Emulsifier, to enhance molecules of both liquid that is insoluble becomes soluble and combination, such as egg yolk creates Colloid between vegetable oil, vinegar, salad cream, or easily to say that egg yolk is very good to be ingredients for making salad cream.