Egg, yolk, raw, frozen, pasteurized
Egg, yolk, raw, frozen, pasteurized is a dairy/egg product at 296 calories per 100g. It is an excellent source of Vitamin B12, Choline and Pantothenic Acid (B5), providing 167%, 116% and 104% of the Daily Value respectively. This dairy/egg product is a moderate protein source. Dairy products and eggs provide high-quality protein, calcium, and essential vitamins. They are significant dietary sources of vitamin B12, riboflavin, and phosphorus. Our database tracks 94 nutrients for this food, plus insulin index, environmental footprint data.
Top Nutrients
Data for 94 of 150 tracked nutrients
Nutrient Fingerprint
How this food scores across key nutrient categories, as a percentage of the daily recommended value per 100 g. Based on USDA DRIs for adults.
Complete Nutrient Profile
Macronutrients 10
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Water Foundation | 56.1 | g | — | 2% |
| Calories Foundation | 296 | kcal | — | — |
| Energy (kJ) Foundation | 1,240 | kj | — | — |
| Protein Foundation | 15.6 | g | — | 28% |
| Total Fat Foundation | 25.1 | g | — | — |
| Carbohydrate Foundation | 0.59 | g | — | 0% |
| Fiber AFCD | 0 | g | — | — |
| Total Sugars SR | 0.16 | g | — | — |
| Starch AFCD | 0 | g | — | — |
| Ash Foundation | 2.6 | g | — | — |
Minerals 11
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Calcium Foundation | 119 | mg | — | 12% |
| Iron Foundation | 4.1 | mg | — | 52% |
| Magnesium Foundation | 11.2 | mg | — | 3% |
| Phosphorus Foundation | 443 | mg | — | 63% |
| Potassium Foundation | 102 | mg | — | 3% |
| Sodium Foundation | 66.0 | mg | — | 4% |
| Zinc Foundation | 2.9 | mg | — | 27% |
| Copper Foundation | 0 | mg | — | — |
| Manganese Foundation | 0.07 | mg | — | 3% |
| Selenium AFCD | 56.0 | µg | — | 102% |
| Fluoride AFCD | 47.0 | µg | — | 1% |
Vitamins 31
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Vitamin A (RAE) AFCD | 449 | µg | — | 50% |
| Vitamin A (IU) SR | 422 | IU | — | — |
| Retinol AFCD | 449 | µg | — | — |
| Beta-Carotene AFCD | 0 | µg | — | — |
| Alpha-Carotene AFCD | 0 | µg | — | — |
| Beta-Cryptoxanthin AFCD | 0 | µg | — | — |
| Lycopene SR | 0 | µg | — | — |
| Lutein + Zeaxanthin SR | 904 | µg | — | — |
| Vitamin C AFCD | 0 | mg | — | — |
| Vitamin D Foundation | 5.8 | µg | — | 39% |
| Vitamin D (IU) Foundation | 231 | IU | — | — |
| Vitamin D2 Foundation | 0 | µg | — | — |
| Vitamin D3 Foundation | 5.8 | µg | — | — |
| Vitamin E AFCD | 7.8 | mg | — | 52% |
| Beta-Tocopherol AFCD | 0.20 | mg | — | — |
| Gamma-Tocopherol AFCD | 0.70 | mg | — | — |
| Delta-Tocopherol AFCD | 0 | mg | — | — |
| Alpha-Tocotrienol AFCD | 0.20 | mg | — | — |
| Beta-Tocotrienol AFCD | 0.10 | mg | — | — |
| Vitamin K1 SR | 0.70 | µg | — | 1% |
| Thiamin (B1) AFCD | 0.19 | mg | — | 16% |
| Riboflavin (B2) AFCD | 0.40 | mg | — | 31% |
| Niacin (B3) AFCD | 0 | mg | — | — |
| Pantothenic Acid (B5) AFCD | 5.2 | mg | — | 104% |
| Vitamin B6 AFCD | 0.16 | mg | — | 12% |
| Folate AFCD | 120 | µg | — | 30% |
| Folic Acid SR | 0 | µg | — | — |
| Folate (food) AFCD | 120 | µg | — | — |
| Folate (DFE) AFCD | 120 | µg | — | — |
| Vitamin B12 AFCD | 4.0 | µg | — | 167% |
| Choline SR | 639 | mg | — | 116% |
Fatty Acids 9
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Saturated Fat AFCD | 8.6 | g | — | — |
| Monounsaturated Fat AFCD | 12.0 | g | — | — |
| Polyunsaturated Fat AFCD | 2.9 | g | — | — |
| Trans Fat AFCD | 0.03 | g | — | — |
| Cholesterol Foundation | 1,000 | mg | — | — |
| Omega-3 ALA AFCD | 0.07 | g | — | 4% |
| Omega-3 EPA AFCD | 0 | g | — | — |
| Omega-3 DPA AFCD | 0.02 | g | — | — |
| Omega-3 DHA AFCD | 0.19 | g | — | — |
Individual Fatty Acids 12
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Butyric Acid (4:0) SR | 0 | g | — | — |
| Caproic Acid (6:0) SR | 0 | g | — | — |
| Caprylic Acid (8:0) AFCD | 0.12 | g | — | — |
| Capric Acid (10:0) AFCD | 6.1 | g | — | — |
| Lauric Acid (12:0) AFCD | 2.1 | g | — | — |
| Myristic Acid (14:0) AFCD | 0.57 | g | — | — |
| Palmitic Acid (16:0) SR | 6.2 | g | — | — |
| Stearic Acid (18:0) SR | 2.2 | g | — | — |
| Linoleic Acid (18:2) AFCD | 2.2 | g | — | 13% |
| Omega-6 LA SR | 4.0 | g | — | — |
| Omega-6 GLA SR | 0.03 | g | — | — |
| Linolenic Acid (18:3) SR | 0.12 | g | — | — |
Amino Acids 18
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Tryptophan AFCD | 0.23 | g | — | — |
| Threonine AFCD | 0.94 | g | — | — |
| Isoleucine AFCD | 0.90 | g | — | — |
| Leucine AFCD | 1.4 | g | — | — |
| Lysine AFCD | 1.2 | g | — | — |
| Methionine AFCD | 0.43 | g | — | — |
| Cystine AFCD | 0.32 | g | — | — |
| Phenylalanine AFCD | 0.69 | g | — | — |
| Tyrosine AFCD | 0.67 | g | — | — |
| Valine AFCD | 0.99 | g | — | — |
| Arginine AFCD | 1.1 | g | — | — |
| Histidine AFCD | 0.48 | g | — | — |
| Alanine AFCD | 0.81 | g | — | — |
| Aspartic Acid AFCD | 1.5 | g | — | — |
| Glutamic Acid AFCD | 1.9 | g | — | — |
| Glycine AFCD | 0.47 | g | — | — |
| Proline AFCD | 0.49 | g | — | — |
| Serine AFCD | 1.3 | g | — | — |
Nutrient Density Score
The NRF9.3 score measures overall nutritional quality per 100 kcal. It rewards 9 nutrients to encourage (protein, fiber, vitamins A, C, E, calcium, iron, magnesium, potassium) and penalizes 3 to limit (saturated fat, added sugars, sodium). Higher is better; negative scores indicate the food is high in limit nutrients relative to its beneficial content.
NRF9.3 index: Fulgoni et al. (2009), J Nutr 139(8). DVs based on FDA 2020 reference values.
Nutrient Interactions in This Food
Nutrients in this food that enhance or compete with each other during absorption.
✔ Synergies — nutrients that help each other
Vitamin D is essential for calcium absorption. Without adequate vitamin D, only 10–15% of dietary calcium is absorbed; with it, absorption rises to 30–40%.
Christakos et al., J Cell Biochem, 2003
Vitamin A is fat-soluble and requires dietary fat for absorption. Adding fat to a meal significantly increases beta-carotene and retinol absorption.
Ribaya-Mercado et al., Am J Clin Nutr, 2007
Vitamin D is fat-soluble. Co-consumption with dietary fat increases absorption by up to 50% compared to taking it on an empty stomach.
Dawson-Hughes et al., J Acad Nutr Diet, 2015
Vitamin E is fat-soluble and absorbed alongside dietary fats via micelle formation in the small intestine. Low-fat diets reduce vitamin E absorption.
Traber, Free Radic Biol Med, 2007
Vitamin D enhances intestinal phosphorus absorption and regulates phosphorus homeostasis via parathyroid hormone signalling.
Bergwitz & Jüppner, Annu Rev Med, 2010
⚠ Antagonisms — nutrients that compete
Calcium inhibits both heme and non-heme iron absorption when consumed in the same meal. The effect is dose-dependent, with significant inhibition at 300+ mg calcium.
Hallberg et al., Am J Clin Nutr, 1991
Zinc and non-heme iron compete for the same intestinal transporter (DMT1). High doses of one can reduce absorption of the other when taken simultaneously.
Rossander-Hulten et al., Am J Clin Nutr, 1991
High calcium intake may modestly reduce zinc absorption, though the effect is smaller than calcium's impact on iron. Phytate amplifies this interaction.
Wood & Zheng, Am J Clin Nutr, 1997
Very high vitamin A (retinol) intake may antagonise vitamin D function by competing for shared nuclear receptor pathways (RXR). The effect occurs mainly at pharmacological doses.
Johansson & Melhus, J Bone Miner Res, 2001
High folate intake can mask vitamin B12 deficiency by correcting the megaloblastic anaemia while allowing neurological damage to progress undetected.
Mills et al., Am J Clin Nutr, 2003
Amino Acid Profile
Essential amino acid composition compared to the WHO/FAO adult reference pattern. The Amino Acid Score indicates protein quality — 100 means all essential amino acid requirements are met.
✓ Complete protein — all essential amino acids meet or exceed WHO reference levels.
All Amino Acids (18)
| Amino Acid | g / 100g | mg / g protein |
|---|---|---|
| Tryptophan | 0.23 | 15.0 |
| Threonine | 0.94 | 60.0 |
| Isoleucine | 0.90 | 57.9 |
| Leucine | 1.4 | 87.8 |
| Lysine | 1.2 | 74.6 |
| Methionine | 0.43 | 27.6 |
| Cystine | 0.32 | 20.8 |
| Phenylalanine | 0.69 | 44.0 |
| Tyrosine | 0.67 | 42.9 |
| Valine | 0.99 | 63.7 |
| Arginine | 1.1 | 72.2 |
| Histidine | 0.48 | 31.0 |
| Alanine | 0.81 | 51.9 |
| Aspartic Acid | 1.5 | 93.2 |
| Glutamic Acid | 1.9 | 120.0 |
| Glycine | 0.47 | 30.2 |
| Proline | 0.49 | 31.6 |
| Serine | 1.3 | 86.2 |
Fatty Acid Profile
Breakdown of fat types per 100g. A healthy fat profile favours unsaturated fats (mono + poly) and a balanced omega-3 to omega-6 ratio.
How Cooking Changes Nutrients
Estimated percentage of each nutrient retained after cooking, based on USDA retention factors for the “Eggs” food category. Values of 100% mean no loss; lower values indicate nutrients lost to heat, water, or oxidation.
Source: USDA Table of Nutrient Retention Factors, Release 6 (2007). Retention values are category-level averages — actual retention depends on cooking time, temperature, and water volume.
Insulin Response
The Insulin Index (II) measures the actual insulin response to food on a scale where white bread = 100. Unlike the Glycemic Index (which only measures blood sugar), the II captures the full hormonal response — including the effect of protein and fat on insulin secretion. This is why high-protein foods like meat and dairy can have significant insulin scores despite having low or zero GI values.
Source: Holt et al. 1997; Bao et al. 2016; Bell 2014
Environmental Impact
Environmental footprint per kilogram of food produced. Data represents the global average for the “Eggs” category.
- Global averages: These figures are production-weighted averages from a meta-analysis of ~38,700 farms across 119 countries (Poore & Nemecek, 2018). Actual impact varies enormously by farming method, geography, and supply chain.
- System boundary: Cradle-to-retail only — does not include consumer transport, home cooking energy, or food waste.
- Soil carbon not included: This data does not account for soil carbon sequestration. Some argue that well-managed regenerative grazing partially offsets ruminant emissions; however, full lifecycle accounting — including methane, land-use change, and the opportunity cost of using land for grazing vs. reforestation — typically makes the net footprint of ruminant meat higher, not lower. This is especially relevant in temperate grassland regions like Ireland.
- Not gospel: This data is informational and illustrative. It is useful for understanding relative magnitudes, but should not be treated as precise measurements for any individual product or farm.
Source: Poore & Nemecek (2018), Science 360(6392). Meta-analysis of ~38,700 farms, 119 countries, 46 product categories.
Global Supply: Milk
Top 10 countries by per capita supply of the “Milk” food group (kcal/capita/day, 2023). This is food group–level data from FAO Food Balance Sheets, not specific to this individual food.
Global Supply Trend (1961–2023)
+25%Source: FAO Food Balance Sheets (2023). Supply = production + imports − exports − waste, converted to kcal/capita/day.
Related Foods in Dairy and Egg Products
Frequently Asked Questions
How many calories are in Egg, yolk, raw, frozen, pasteurized?
Egg, yolk, raw, frozen, pasteurized contains 296 kcal per 100 grams, making it a calorie-dense food. The energy comes from 15.6g of protein (21% of calories), 25.1g of fat (76%), and 0.59g of carbohydrates (1%). Fat is the primary energy source.
What is Egg, yolk, raw, frozen, pasteurized most nutritious for?
The standout nutrient in Egg, yolk, raw, frozen, pasteurized is Vitamin B12, providing 4.0 µg per 100g (167% of the Daily Value). It is also a notable source of Choline (116% DV). Our database tracks 94 individual nutrients for this food, allowing detailed comparison across vitamins, minerals, amino acids, and fatty acids.
Is Egg, yolk, raw, frozen, pasteurized high in protein?
Egg, yolk, raw, frozen, pasteurized provides 15.6g of protein per 100 grams — a moderate amount. Protein contributes 21% of its calories.
How much fiber is in Egg, yolk, raw, frozen, pasteurized?
Egg, yolk, raw, frozen, pasteurized contains no dietary fiber. This is typical for animal-derived food. Pair with plant-based foods to ensure adequate fiber intake.
What is the insulin index of Egg, yolk, raw, frozen, pasteurized?
Egg, yolk, raw, frozen, pasteurized has a low insulin response (II: 23) (clinically measured) on the insulin index scale (white bread = 100). This means it triggers relatively little insulin secretion, which may be relevant for those managing insulin sensitivity or following low-insulin dietary strategies. Note that the insulin index can differ substantially from the glycemic index — dairy products and high-protein foods often have higher insulin responses than their GI would suggest.