কুসুম (ডিম): সংশোধিত সংস্করণের মধ্যে পার্থক্য
বিষয়বস্তু বিয়োগ হয়েছে বিষয়বস্তু যোগ হয়েছে
১৭ নং লাইন:
== মুরগির ডিমের কুসুমের উপাদান ==
{{nutritionalvalue | name=Chicken egg, yolk, raw, fresh | kJ=1325 | water = 52.31 g| protein=15.86 g | fat=26.54 g | carbs=3.59 g | iron_mg=2.73 | calcium_mg=129 | magnesium_mg=5 | phosphorus_mg=390 | potassium_mg=109 | zinc_mg=2.30 | vitA_ug = 381 | pantothenic_mg=2.990 | folate_ug=146 | thiamin_mg=0.176 | riboflavin_mg=0.528 | choline_mg=820.2 | vitD_iu=218 |
<!-- amino acids -->
tryptophan=0.177 g|
threonine=0.687 g|
isoleucine=0.866 g|
leucine=1.399 g|
lysine=1.217 g|
methionine=0.378 g|
cystine=0.264 g|
phenylalanine=0.681 g|
tyrosine=0.678 g|
valine=0.949 g|
arginine=1.099 g|
histidine=0.416 g|
alanine=0.836 g|
aspartic acid=1.550 g|
glutamic acid=0.595 g|
glycine=0.488 g|
proline=0.545 g|
serine=1.326 g|
opt1n= [[Cholesterol]] | opt1v= 1085 mg| right=1 | source_usda=1 | note= One large egg contains 17 grams of yolk. }}
The yolk makes up about 33% of the liquid weight of the egg; it contains approximately 60 calories, three times the caloric content of the egg white.
The yolk of one large egg (50 g total, 17 g yolk) contains approximately: 2.7 g protein, 210 mg cholesterol, 0.61 g carbohydrates, and 4.51 g total fat.<ref>U.S. Department of Agriculture, Agricultural Research Service, 2010. USDA National Nutrient Database for Standard Reference, Release 23, Nutrient Data Laboratory Home Page: http://www.ars.usda.gov/nutrientdata</ref>
All of the fat-soluble vitamins ([[vitamin A|A]], [[vitamin D|D]], [[vitamin E|E]], and [[vitamin K|K]]) are found in the egg yolk. Egg yolk is one of the few foods naturally containing vitamin D.
The composition (by weight) of the most prevalent fatty acids in egg yolk is typically as follows:<ref>National Research Council, 1976, ''Fat Content and Composition of Animal Products'', Printing and Publishing Office, National Academy of Science, Washington, D.C., ISBN 0-309-02440-4; p. 203, [http://books.nap.edu/openbook.php?chapselect=yo&page=203&record_id=22&Jump+to+Specified+Page.x=0&Jump+to+Specified+Page.y=0 online edition]</ref>
* Unsaturated fatty acids:
** [[Oleic acid]], 47%
** [[Linoleic acid]], 16%
** [[Palmitoleic acid]], 5%
** [[α-Linolenic acid|Linolenic acid]], 2%
* Saturated fatty acids:
** [[Palmitic acid]], 23%
** [[Stearic acid]], 4%
** [[Myristic acid]], 1%
Egg yolk is a source of [[lecithin]] as well as [[egg oil]] for cosmetic and pharmaceutical applications. Based on weight, egg yolk contains about 9% lecithin.<ref>{{cite book |author=Chris Clarke |title=The science of ice cream |publisher=Royal Society of Chemistry |location=Cambridge, Eng |year=2004 |page=49 |isbn=0-85404-629-1 |url=http://books.google.com/books?id=bKZ1oICZWywC&pg=PA49#v=onepage&q&f=false |quote=Egg yolk has the approximate composition (by weight) of 50% water, 16% protein, 9% lecithin, 23% other fat, 0.3% carbohydrate and 1.7% minerals.|accessdate=2013-03-20}}</ref>
The yellow color is due to [[lutein]] and [[zeaxanthin]], which are yellow or orange [[carotenoids]] known as [[xanthophyll]]s.
== কুসুমে প্রোটিন ==
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