Plant Magazine of Botanical-online September 2017

Natural remedies


What is an egg white?

It is the colorless part of an egg, with a viscous texture in their raw state. In the same way as the egg yolk, when subjected to a high temperature. it becomes harder.

Furthermore, if subjected to friction by means of beating it, it can increase its volume to four times, constituting what is known as "whipped egg whites".

The main function of the egg white is to protect the egg yolk from infections and external contamination of bacteria and other pathogens that may deteriorate it. It also provides additional nutrients to the embryo to which the yolk makes a greater contribution.

The egg white constitutes approximately 60% of the volume of the egg.

Photo with raw egg white surrounding the yolk. In a fresh egg, egg white is colorless, sticky and consistent

What is in an egg white?

The egg white contains essentially water and protein, mostly albumin plus other proteins in lesser amount.

The proteins in the egg white provide 8 essential amino acids

Cooked egg white
Cooked egg white

Whom is especially important the egg white for?

Egg whites are food especially important for those who want to eat protein without eating extra fat as people who wish to boost their the muscles, obese people, people who perform weight loss diets, etc..

Having no cholesterol, egg white is used as food for people who have this anomaly but want to eat egg proteins.

However, it should be noted that the food value of egg white is much lower than that of the whole egg or egg yolk, so, if you do not want to eat the whole eggs or egg yolks, you will be involved to take into consideration other foods that could provide the necessary nutrients that discarded egg does not provide.

Whiipped egg white
Photo of egg white. Note the bubbles formed by the air introduced into the egg white during whipping.

What are whipped egg whites?

Whipped egg whites are raw eggs that have undergone a process of beating. By doing this, egg whites have changed its texture because this process mixes air into the whipped egg whites. (More information on how to beat the egg whites)

*Related information:

- Egg yolk characteristics

- Egg shell

- Eggshell properties

- Eggshell decoration

- Egg white properties

punto rojo More information about eggs in the listing above.

Other interesting articles

This material is for informational purposes only. In case of doubt, consult the doctor.
"Botanical" is not responsible for damages caused by self-medication.

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