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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.
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.
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).
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.
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 ...
Nutritional Comparison of Brown vs. White Eggs. Despite common myths, the nutrition of white and brown eggs is nearly identical. Both types contain the same amount of calories, protein, fat ...
High cholesterol foods Cholesterol mg per 100 grams Beef brain: 3100 Egg yolk: 1085 Caviar: 588 Fish oil, menhaden: 521 Foie Gras: 515 Roe: 479 Egg: 373 Lamb kidney: 337 Pork liver: 301 ...
Egg lecithin has emulsification and lubricant properties, and is a surfactant.It can be totally integrated into the cell membrane in humans, so does not need to be metabolized and is well tolerated by humans and nontoxic when ingested; some synthetic emulsifiers can only be excreted via the kidneys.