The basic egg white nutrition facts have not changed since eggs began being used in the culinary arts. The egg white itself is approximately two-thirds of the overall egg’s weight, minus the egg-shell. More than 90 percent of the egg white weight comes from its water content. The remaining weight of an egg white is a combination of glucose, vitamins, fat, trace minerals, and proteins.
The average egg white nutrition facts can be summarized as follows. There are 17 calories in a single egg white when cooked. The calories break down into mostly proteins, with about ten percent being carbohydrates and fat. The breakdown of these three in the average egg white is 3.58g of protein, 0.24g of carbs, and 0.06g of fat.
There are nearly 40 proteins in the composition of any egg white. Of those 54% are Ovalbumin which is use for nourishment by the body and blocks digestive enzymes. Another 12% are Ovotransferrin which the body uses to bind iron. Still another 11% are Ovomucoid which the body uses to block digestive enzymes. The remaining proteins are of lesser percentages and include 4 % Ovoglobulin G2, 4 % Ovoglobulin G3, 3.5% Ovomucin, 3.4% Lysozyme, 1.5% Ovoinhibitor, 1% Ovoglycoprotein, 0.8% Flavoprotein, 0.5% Ovomacroglobulin, 0.05% Avidin, and 0.05% Cystatin. Other proteins are in such trace amounts that they are not important enough to be listed here.
These are the generally accepted nutritional facts about egg whites. All are based on a single serving size egg white. The information is calculated using daily percentage values and these are based on recommendations for dietary intake, based on a 2000 calorie daily diet. Nutritional values are based on the USDA calculations for their nutrient database, or the USDA SR18. These values are variable and dependent upon the person in question and their dietary intake.
All of this information is made available for public freely online.
The egg white is still one of the best sources of protein available to humans for the modern diet. Egg whites are as healthy to eat today, as they have ever been. In fact they are probably more healthy, since modern eggs are raised with better standards and safety precautions. There are even free range eggs for consumers following an ovo-vegetarian diet. This makes eggs the incredibly edible food source we love.
In any case, these are the facts associated with the average egg white being bought by modern consumers.
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