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As a cooking ingredient, egg yolks are an important emulsifier in the kitchen, and are also used as a thickener, as in custards. The albumen (egg white) contains protein, but little or no fat, and may be used in cooking separately from the yolk. The proteins in egg white allow it to form foams and aerated dishes.
Ovalbumin (abbreviated OVA[1]) is the main protein found in egg white, making up approximately 55% of the total protein. [2] Ovalbumin displays sequence and three-dimensional homology to the serpin superfamily, but unlike most serpins it is not a serine protease inhibitor. [3] The function of ovalbumin is unknown, although it is presumed to be ...
In one whole large egg, you'll get: 72 calories. 6.2 grams protein. 5 grams fat, including about 1.6 grams saturated fat. 0 grams sugar. 0 grams carbohydrates. But the yolk and the whites actually ...
Although egg yolks contain many important nutrients like iron and vitamins A, D, E, and K, the whites pack the most punch of protein. The whites from one egg contain about four grams of protein ...
Egg white. A raw egg with the round orange yolk (containing the visible white chalaza) in the center surrounded by the transparent yellow egg white. Egg white is the clear liquid (also called the albumen or the glair / glaire) contained within an egg. In chickens, it is formed from the layers of secretions of the anterior section of the hen's ...
While egg whites deliver about half of an egg’s protein, Edgemon explains that the yolk provides the other half, along with most of the vitamins and minerals. So experts recommend using them in ...