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Egg white consists primarily of about 90% water into which about 10% proteins (including albumins, mucoproteins, and globulins) are dissolved. Unlike the yolk, which is high in lipids (fats), egg white contains almost no fat, and carbohydrate content is less than 1%. Egg whites contain about 56% of the protein in the egg. Egg white has many ...
Take a closer look at the pros and cons of eating whole eggs (yolk and all!) to find out what's behind egg's bad reputation and whether you're missing out on some key nutrients.
Egg Beaters is a product marketed in the United States as a healthy substitute [3] for whole eggs.It is a substitute for whole/fresh eggs (from the shell) that contains less cholesterol, but it is not an egg substitute (in the sense of a food to replace eggs for people with egg allergies).
Liquid egg whites cost a bit more than a carton of eggs, but in some cases they can be cost-effective, particularly if you're only using egg whites and discarding the yolks, says Le Mire.
Avidin is a tetrameric biotin-binding protein produced in the oviducts of birds, reptiles and amphibians and deposited in the whites of their eggs. Dimeric members of the avidin family are also found in some bacteria. [1] In chicken egg white, avidin makes up approximately 0.05% of total protein (approximately 1800 μg per egg).
Ovalbumin (abbreviated OVA [1]) is the main protein found in egg white, making up approximately 55% of the total protein. [2] Ovalbumin displays sequence and three-dimensional homology to the serpin superfamily, but unlike most serpins it is not a serine protease inhibitor. [3]
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All percentages are percentages of calories, not of weight or volume. To understand why, consider the determination of an amount of "10% free sugar" to include in a day's worth of calories. For the same amount of calories, free sugars take up less volume and weight, being refined and extracted from the competing carbohydrates in their natural ...