Egg Lipids

A large egg yolk contains 4.5 g of lipid, consisting of triacylglycerides (65%), phospholipids (31%), and cholesterol (4%). Of the total phospholipids, phos-phatidylcholine (lecithin) is the largest fraction and accounts for 26%. Phosphatidylethanolamine contributes another 4%. The fatty-acid composition of egg-yolk lipids depends on the fatty-acid profile of the diet. The reported fatty-acid profile of commercial eggs indicates that a large egg contains 1.55 g of saturated fatty acids, 1.91 g of monounsaturated fat, and 0.68 g of polyunsaturated fatty acids. (Total fatty acids (4.14 g) does not equal total lipid (4.5 g) because of the glycerol moiety of triacylglycerides and phospholipids and the phosphorylated moieties of the phospholipids). It has been reported that eggs contain less than 0.05 g of trans-fatty acids. Egg yolks also contain cholesterol (211 mg per large egg) and the xanthophylls lutein and zeaxanthin. The lipid profile of a large egg is presented in Table 4.

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