What is in egg white?

Egg whites are primarily composed of water (around 88%) and protein (around 11%). Here's a breakdown of the key components:

Proteins:

* Albumin: This is the most abundant protein in egg white, making up about 54% of the total protein. It contributes to the egg white's gel-forming properties and its ability to whip into a foam.

* Ovomucoid: This protein is a potent inhibitor of trypsin, an enzyme that helps digest proteins.

* Ovotransferrin (Conalbumin): This protein binds iron, making it important in protecting the egg from bacterial growth.

* Lysozyme: This enzyme breaks down bacterial cell walls, offering a natural antibacterial defense.

* Other Proteins: There are several other proteins present in smaller amounts, including ovomucin, avidin, and ovoglobulin.

Other Components:

* Water: The majority of egg white is water, contributing to its liquid consistency.

* Vitamins: Egg white contains small amounts of riboflavin, niacin, vitamin B12, and folate.

* Minerals: Egg white contains trace amounts of potassium, sodium, calcium, and magnesium.

* Carbohydrates: Egg white contains very little carbohydrates, primarily in the form of glucose.

* Fats: Egg white contains very little fat, making it a low-calorie and low-fat food.

Important Note: While egg white is a healthy and nutrient-rich source of protein, it is important to note that it does not contain all the essential amino acids. Therefore, it's beneficial to consume whole eggs that include the yolk for a complete protein profile.