Qeenidda ukunta (Af Ingiriis : egg yolk; Af Carabi : ar‎) sidoo kale loo yaqaano jaallaha ukunta waa qaybta ukunta ee wareegsan iyo ugxan ah oo nafaqo badan leh. Damacsanaanta kowaad uu qeenidda leeyahay waa in uu quudiyo uurka ee ilmo galeenka ku dhex jira. Uurjiifka haduu leeyahay mandheerta (placenta), inteeda badan qeenida ma lahaa. Labada noole Xayawaanka iyo dhirta, wuxuu qeenidda muuqashadeeda ku badan yahay xayawaanka, laakin dhirta sidaa algae oo kale, muuqashada qeenidda wuu dhaca. Xeeldheernimada aragtida ama xiriirka qeenidda ay dadweynaha la macaamilaan waa ukunta digaaga; cunto karis ahaan, iyo milmaaanta ay sifada ukunta digaaga hal-abuuri karo.^[1]^[2]

Sidoo kale fiiri[wax ka badal | wax ka badal xogta]

Tixraac[wax ka badal | wax ka badal xogta]

↑ Chris Clarke (2004). The science of ice cream. Cambridge, Eng: Royal Society of Chemistry. p. 49. ISBN 978-0-85404-629-4. Retrieved 2013-03-20. 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.
↑ Clark, Thomas B. (May 1, 1932). "A Triple-yolk Egg*". Poultry Science. 11 (3): 176. doi:10.3382/ps.0110176. ISSN 0032-5791. Retrieved February 7, 2023 – via Elsevier.

[1] Chris Clarke (2004). The science of ice cream. Cambridge, Eng: Royal Society of Chemistry. p. 49. ISBN 978-0-85404-629-4. Retrieved 2013-03-20. 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.

[2] Clark, Thomas B. (May 1, 1932). "A Triple-yolk Egg*". Poultry Science. 11 (3): 176. doi:10.3382/ps.0110176. ISSN 0032-5791. Retrieved February 7, 2023 – via Elsevier.

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