https://wikimd.org/index.php?action=history&feed=atom&title=Egg_whiteEgg white - Revision history2026-04-27T09:05:28ZRevision history for this page on the wikiMediaWiki 1.44.2https://wikimd.org/index.php?title=Egg_white&diff=6320083&oldid=prevPrab: CSV import2025-02-18T05:01:05Z<p>CSV import</p>
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</table>Prabhttps://wikimd.org/index.php?title=Egg_white&diff=5212609&oldid=prevPrab: CSV import2024-02-22T10:11:17Z<p>CSV import</p>
<p><b>New page</b></p><div>'''Egg white''' is the clear liquid contained within an [[egg]]. Also known as the albumen, it accounts for about two-thirds of an egg's liquid weight. It contains approximately 90% water and 10% protein. <br />
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== Composition ==<br />
Egg whites are a low-calorie, fat-free food. They contain the bulk of the egg's protein. The egg white is made up of some 40 different types of protein. [[Ovalbumin]] constitutes about half of this protein and is the most important in terms of functionality.<br />
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== Nutritional Value ==<br />
A single egg white also offers 1.3 micrograms of [[folate]], 6.6 mcg of [[selenium]], 2.3 mg of [[calcium]], 3.6 mg of [[magnesium]], and 4.9 mg of [[phosphorus]] and 53.8 mg of [[potassium]]. These nutrients are essential for the body's daily functioning.<br />
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== Uses ==<br />
Egg whites can be used in cooking to produce [[meringues]] and [[marshmallows]]. They are also frequently used in cocktails. Egg whites are also used in the cosmetic industry as a face mask, and in the pharmaceutical industry as a binding agent for pills.<br />
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== Health Risks ==<br />
Raw egg whites also contain an anti-nutrient known as [[avidin]]. Avidin binds to [[biotin]], making it unavailable for your body to use. However, cooking egg whites deactivates the avidin, making biotin available for your body to use.<br />
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== See Also ==<br />
* [[Egg yolk]]<br />
* [[Egg allergy]]<br />
* [[Egg (food)]]<br />
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[[Category:Eggs]]<br />
[[Category:Protein]]<br />
[[Category:Nutrition]]<br />
[[Category:Food]]<br />
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