What do the whites of eggs contain?

The whites of eggs, also known as albumen, contain a variety of nutrients and substances, including:

Proteins: Albumen is primarily composed of proteins, including ovalbumin, conalbumin, ovomucoid, and lysozyme. These proteins are important for building and repairing tissues, producing enzymes and hormones, and supporting immune function.

Water: Albumen is about 88% water, making it a good source of hydration.

Vitamins: Egg whites contain small amounts of riboflavin (B2) and niacin (B3).

Minerals: Albumen contains trace amounts of potassium, sodium, calcium, magnesium, iron, and zinc.

Other components: Albumen also contains carbohydrates, fat, and cholesterol, but these are present in very small amounts compared to the yolk.

Here's a breakdown of the major components:

* Protein: 10-13%

* Water: 88%

* Fat: 0.1-0.2%

* Carbohydrates: 0.5-1%

* Cholesterol: <0.05%

It's important to note that egg whites are very low in calories and fat, making them a popular ingredient in weight management diets. They are also a good source of protein, which can help with satiety and muscle building.

However, egg whites lack essential nutrients found in the yolk, such as vitamins A, D, E, K, and choline. Therefore, it's important to consume whole eggs in moderation for optimal nutrition.