Egg white

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.

Composition

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.

Nutritional Value

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.

Uses

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.

Health Risks

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.

See Also

• Egg yolk
• Egg allergy
• Egg (food)

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