Good source
Protein
10.6 g · 21% DV target
A translucent, protein-rich liquid that transforms into a firm, opaque structure when heated, egg white serves as a versatile culinary binder and aerator with a lean nutritional profile.
Egg whites provide high biological value protein (a measure of how efficiently the body can use the protein) while containing almost no fat or cholesterol, which are concentrated in the yolk .1012
The protein profile is composed of approximately 90% water and 10% proteins, primarily ovalbumin (54%), ovomucoid, and ovotransferrin .12
Because egg whites lack the dietary cholesterol found in yolks, they are often used in dietary strategies to manage serum cholesterol levels, though systematic reviews show that moderate whole egg consumption has a neutral effect on cardiovascular risk for most healthy individuals .368
Early research indicates that specific preparations, such as lactic-fermented egg whites, may have distinct effects on lipid profiles, though more evidence is needed to confirm these clinical outcomes .6
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
10.6 g · 21% DV target
0.39 mg · 30% DV target
Seasonality has not been estimated for this ingredient yet.
Store in a sealed container if separated from the yolk
Thaw in the refrigerator before use
Egg production generally has a lower carbon footprint than most other animal-based proteins.
The protein in egg whites, specifically ovalbumin, was the first protein ever to be crystallized in a laboratory setting in 1889.