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  2. You’ll Never Lose Belly Fat if You’re Still Eating These 10 ...

    www.aol.com/ll-never-lose-belly-fat-120002515.html

    Next time around, skip the gravy and enjoy the biscuit with some lean protein and veggies, like egg whites scrambled with mushrooms and bell pepper, for a higher fiber and protein meal. RELATED: 7 ...

  3. Egg white - Wikipedia

    en.wikipedia.org/wiki/Egg_white

    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.

  4. The Truth About Eggs: Are Egg Whites Really Better? - AOL

    www.aol.com/lifestyle/food-truth-about-eggs-are...

    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.

  5. It's healthy to eat eggs for breakfast every day if you ... - AOL

    www.aol.com/news/healthy-eat-eggs-breakfast...

    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, ...

  6. Ovomucin - Wikipedia

    en.wikipedia.org/wiki/Ovomucin

    Ovomucin is a glycoprotein found mainly in egg whites, as well as in the chalaza and vitelline membrane. The protein makes up around 2-4% of the protein content of egg whites; like other members of the mucin protein family, ovomucin confers gel-like properties. It is composed of two subunits, alpha-ovomucin (MUC5B) and beta-ovomucin (MUC6), of ...

  7. Ovotransferrin - Wikipedia

    en.wikipedia.org/wiki/Ovotransferrin

    Ovotransferrin (conalbumin) is a glycoprotein of egg white albumen. [1] Egg white albumen is composed of multiple proteins, of which ovotransferrin is the most heat reliable. It has a molecular weight of 76,000 daltons and contains about 700 amino acids. Ovotransferrin makes up approximately 13% of egg albumen (in contrast to ovalbumin, which ...

  8. Egg prices are rising. Here's why you should still eat them ...

    www.aol.com/lifestyle/egg-prices-heres-why-still...

    Liquid egg whites cost a bit more than a carton of eggs, but in some cases they can be cost-effective, particularly if you're only using egg whites and discarding the yolks, says Le Mire.

  9. Ovalbumin - Wikipedia

    en.wikipedia.org/wiki/Ovalbumin

    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]

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