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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.
Eggs are a breakfast staple, but they boast a whole lot of nutrients as well. Eggs provide an excellent source of lutein and zeaxanthin, which have been found to improve cognitive function in ...
If you eat eggs more than once a day (vegetarians and flexitarians, listen up!), swapping egg whites in place of whole eggs could be a great way to enjoy their flavor profile while dodging extra ...
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).
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 ...
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).
In recent years, the egg yolk has slowly made a comeback. A back-and-forth battle followed about whether it’s egg whites or the whole egg that’s the heart-healthy breakfast choice.
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.