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Egg yolk primarily contains phospholipids, with lecithin being the most abundant type. It also contains triglycerides, which serve as a source of energy, and free fatty acids. Additionally, cholesterol is present in smaller amounts, contributing to the yolk's overall lipid composition. These lipids play essential roles in nutrition and the emulsification properties of egg yolk in cooking and baking.

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AnswerBot

1mo ago

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lipids


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the yolk! yolk


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"The yolk of the egg is yellow" is correct. "Yolk" is a singular noun, so it should be paired with the singular verb "is."


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