Egg white is the clear liquid (also called the albumin 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 oviduct during the passage of the egg. It forms around fertilized or underutilized egg yolks. The primary natural purpose of egg white is to protect the yolk and provide additional nutrition for the growth of the embryo (when fertilized).
Egg white consists primarily of about 90% water into which about 10% proteins (including albumins, mucoproteins, and globulins) are dissolved. Unlike the yolk, which is high in lipids (fats), egg whites contains almost no fat, and carbohydrate content is less than 1%. Egg whites contain about 56% of the protein in the egg.
Egg white has many uses in food (e.g. meringue, mousse) and also many other uses (e.g. in the preparation of vaccines such as those for influenza).
Eating only egg whites instead of whole may lower the amount of calories, fat, and saturated fats you consume.
HEALTH BENEFITS OF EGG WHITES
■ CHOLESTEROL – FREE
One you have removed the egg yolk, the egg is left with no cholesterol content. Therefore, anyone who has high cholesterol levels can eat egg whites, leaving lesser chances of developing heart ❤ disease risk or elevation of cholesterol levels.
■ RICH IN PROTEIN
Whole eggs top the charts in terms of protein content, courtesy egg yolk. However, egg whites also tends to have generous amount of low-fat protein that is beneficial for the body. High quality protein helps build muscles and also helps you cut down on craving and hunger pangs by keeping you fuller for long.
■ LOW-CALORIE FOOD
Egg is not a high-calorie food in the first place; therefore, cutting the yolk out of the meal would only mean you are adding even lesser calories. So if you are looking to lose weight, make sure you opt for egg 🥚 whites rather than the whole egg.
■ HELPS IN MAINTAINING BLOOD PRESSURE
The presence of potassium in an egg white may help reduce and maintain blood pressure levels. Potassium is a mineral and electrolyte that is associated with heart ❤ and bone health along with the proper functioning of the body. According to a study by American Chemical Society, egg whites contains a peptide called RVPSL, which is a component of protein that helps reduce blood pressure levels.
■ HELPS LOWER THE RISK OF CARDIOVASCULAR DISEASES
Potassium helps in lowering blood pressure, which in turn can avert any cardiovascular diseases. It works by promoting vasodilation, a process in which blood vessels widen, which allows smooth blood flow and prevent any chances of clogging.
■ CONTAINS ESSENTIAL VITAMINS
Egg whites contain essential vitamins like A, B-12 and D. One of the most important vitamins is riboflavin, also known as vitamin B2, is necessary for preventing various conditions like age-related macular degeneration, cataracts and migraine headaches.
Add egg whites to salads, make omelettes or scramble it; eat it anyway you’d like. Have an egg -cellent day!