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. See also: powdered egg white.
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