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Egg white is the clear liquid ... A raw U.S. large egg contains around 33 grams of egg white with 3.6 grams of protein, ... high-protein nutrition, a small number of ...
The primary natural purpose of egg white is to protect the yolk and provide additional nutrition during the growth of the embryo. Egg white consists primarily of approximately 90 percent water into which is dissolved 10 percent proteins (including albumins, mucoproteins, and globulins).
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 ...
Eggs contain a large number of essential vitamins, including vitamins A, D, E, K, B1, B2, B5, B6, B9, and B12. The egg white itself has higher amounts of vitamins B2, B3 and B5.
Eggs have gotten a bad rap in the nutrition space over time for being potential contributors to high cholesterol levels. ... one large egg contains about 186 milligrams of cholesterol in its yolk ...
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.
As egg prices rise, dietitians share foods with more protein than an egg, including beans, tofu and chicken. ... One large egg has 6 grams of protein, plus B vitamins, choline and vitamin D ...
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).