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The primary natural purpose of egg white is to protect the yolk and provide additional nutrition for the growth of the embryo (when fertilized). 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 ...
The albumen (egg white) contains protein, but little or no fat, and may be used in cooking separately from the yolk. The proteins in egg white allow it to form foams and aerated dishes. Egg whites may be aerated or whipped to a light, fluffy consistency, and often are used in desserts such as meringues and mousse.
The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]
Nutrition facts (per 1/2 can): 96 cal, 5g fat, 141mg sodium, ... This soy-based plant protein is a versatile way to get 20g of the stuff per 100g, and it's also a good source of calcium and ...
Egg nutrition. In one whole large egg, you'll get: 72 calories. 6.2 grams protein. ... so eating only the egg whites will still provide you with a good amount of protein without that fat. The ...
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 yolk: 1085 Caviar: 588 Fish oil, menhaden: 521 Foie Gras: 515 Roe: 479 Egg: 373 Lamb kidney: 337 Pork liver: 301 Clarified butter; Ghee: 256 Butter: 215 Oyster: 206 Lobster: 200 Pate: 150 Heavy whipping cream: 137 Crab meat (Alaskan King) 127 Shrimp: 125 Light whipping cream (30-36% fat) 111 Cream cheese: 110 Yellow cheese (about 1 cup) 108
In 1968, the American Heart Association (AHA) recommended consuming no more than three egg yolks per week in order to reduce cardiovascular disease. A back-and-forth battle followed about whether ...