What is the primary component of egg yolk?

The primary component of egg yolk is fat. Egg yolk contains approximately 50% fat, which is primarily in the form of triglycerides, and this fat is essential for the nutritional value of the yolk. It also contains a mix of saturated and unsaturated fatty acids, contributing to its creamy texture and rich flavor. Additionally, the fat in the yolk aids in the absorption of fat-soluble vitamins such as A, D, E, and K, which are present in the yolk as well.

While egg yolks do contain proteins and important nutrients like vitamin D, the predominant component is indeed fat. Carbohydrates are minimally present in yolks, and fiber is essentially absent, as eggs do not contain plant materials. Thus, the correct identification of fat as the primary component provides a clear understanding of the nutritional role and characteristics of egg yolk.