Egg white, also known as albumen, is the clear, viscous liquid that surrounds the yolk of an egg. It is composed primarily of water (about 90%) and proteins (about 10%), with the most abundant protein being ovalbumin. Egg whites are an important part of the egg, serving several functions: 1. **Nutrition**: Egg whites are low in calories and fat, making them a popular choice for people looking to reduce caloric intake.
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