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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 whites may be aerated or whipped ... Nutritional value per 100 g (3.5 oz) ... An egg just large enough to be classified as "large" in the U.S. yields 50 grams of ...
Nutrition experts herald the humble egg as one of the best things you can eat in the morning. ... Each large egg contains six grams of complete protein. ... But before you order an egg white ...
That means the yolks contain both the saturated fat and the beneficial omega-3 and -6 fatty acids in an egg. In addition to protein, egg whites provide vitamins B1, B2, B3, B5, B6 and B12 along ...
Nutrition facts (1 large egg): 70 cal, 5g total fat, 207mg cholesterol, 70mg sodium, 0g carb, 0g fiber, 6g protein. ... Look for ones that have nuts, seeds, egg whites, or a legume-based flour as ...
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).
Nutrition (Per order): Calories: 1,360 Fat: 69 g (Saturated fat: 38 g) Sodium: 3,570 mg Carbs: 85 g (Fiber: 2 g, Sugar: 8 g) Protein: 44 g. While Perkins' Country Sausage Biscuit Breakfast meets ...
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]