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Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Egg yolk is the nutritive yellow material of an egg that is surrounded by white or clear mass. It is designed to feed the developing embryo, being an excellent food source due to its nutritional content, including various proteins (phosvitins, lipovitellins) and fatty acids (oleic, linoleic, palmitoleic, palmitic and stearic acids), as well as vitamins (A, E, K and D), minerals and carbohydrates. Recently, a new study carried out by Canadian researchers on egg yolk consumption, has compared egg yolk to be as dangerous for human health as smoking. Learn more about egg yolk and its health impact, by reading this book.