Nutrition of white egg

Hen’s egg contain an inner fluid or white egg which contains half of the protein but no cholesterol. Protein protect the yolk from bacteria, such as avidin, which binds the B vitamin biotin.

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

Eggs in nutrition

Eggs contains four major nutritional components: protein, lipids, all necessary vitamins (except vitamin C), and minerals.

Eggs are sources of high quality proteins (each provide 6 grams of animal proteins) and are in fact the standard against which the protein quality of other foods.

The fat content of eggs 6 grams is entirely in the yolk, the amount being equal to the amount of protein in the whole eggs (3 grams in the yolk and 3 grams in the white).

Eggs are rich in unsaturated fatty acids.

Eggs are rich in cholesterol and recent studies indicate that cholesterol from eggs does not have a negative effect on serum cholesterol levels.

They provide important sources of iron, vitamins and phosphorus. The iron in the yolk is valuable in helping to meet the required intake of this key mineral. Eggs are low in calcium, which is discarded in the shell.

Fat soluble vitamins A, D, E are present in the yolk; water soluble vitamins B complex are present in the white, the yolk or both. As a nutritional source of vitamin D, eggs rank second only to fish liver oils.

Eggs in nutrition