Egg white

About egg white
Egg white is the common name for the clear liquid (also called the albumen or the glair/glaire) contained within an egg. The rest of the egg is known as the yolk.

Composition

 * 54% Ovalbumin - Nourishment; blocks digestive enzymes
 * 12% Ovotransferrin - Binds iron
 * 11% Ovomucoid - Blocks digestive enzymes
 * 4% Ovoglobulin G2
 * 4% Ovoglobulin G3
 * 3.5% Ovomucin
 * 3.4% Lysozyme
 * 1.5% Ovoinhibitor
 * 1% Ovoglycoprotein
 * 0.8% Flavoprotein
 * 0.5% Ovomacroglobulin
 * 0.5% Avidin
 * 0.05% Cystatin