It’s only important vitamin is riboflavin (vitamin B2), a visible vitamin that gives egg white a slightly greenish cast.
The calorie content of whole egg is 75. Seventeen calories are from egg white and 58 calories from yolk. Of the 6.25 g egg protein, 3.5 g are in the white and 2.75 g in the yolk.
Since the white egg is mostly protein, this is why with egg coagulate or cook before the yolks do. The white egg represent approximately 58% of the weight.
The white does not appear white in color until beaten or cooked. Apart from protein it also contain approximately 87% water and 1 % carbohydrate.
The white egg or albumin is the most allergenic part of the egg. Many baked products that have a yellow color or shiny glaze are made with eggs or egg whites.
Egg whites are often used a clarifying agent in broths or soups. It is also used in meringues, cakes and desserts.
Nutrition of white egg
