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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 egg yolk is suspended in the egg white by one or two spiral bands of tissue called the chalazae (from the Greek word χάλαζα, meaning 'hailstone' or 'hard lump'). The shape of a chicken egg resembles a prolate spheroid with one end larger than the other and has cylindrical symmetry along the long axis.
1 Egg: 68 calories, 4 g fat (1.5 g saturated fat), 60 mg sodium, 0 g carbs (0 g fiber, 0 g sugar), 6 g protein. ... This 100% liquid egg white product contains one ingredient: egg whites. A ...
Breakfast (422 calories) 1 whole egg. 3 egg whites. 3 tablespoons of diced bell pepper. 3 slices of avocado. 1 slice of wheat toast. 1 tablespoon of olive oil. Morning snack (232 calories)
The yolk makes up about 33% of the liquid weight of the egg; it contains about 60 kilocalories (250 kJ), three times the energy content of the egg white, mostly due to its fat content. [clarification needed] All of the fat-soluble vitamins (A, D, E and K) are found in the egg yolk. Egg yolk is one of the few foods naturally containing vitamin D.
Morning snack (250 calories) Hard-boiled egg with a slice of whole-grain toast and avocado. Lunch (400 calories) ... 1/4 of a large red onion, white wine vinegar, 1/2 a tablespoon of honey, fresh ...
Egg white, dried: 81.1; Spirulina alga, dried: 57.45 (more often quoted as 55 to 77) Baker's yeast: 38.33; Hemp husks 30; Bibliography ... British Nutrition Foundation.
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).