Composition
The egg white is about two-thirds of the total egg's weight out of its shell, with nearly 92% of that weight coming from water. The remaining weight of the egg white comes from protein, trace minerals, fatty material, vitamins, and glucose. A raw U.S. large egg white weighs 33 grams with 3.6 grams of protein, 0.24 grams of carbohydrate and 55 milligrams of sodium. It also contains about 17 kcalories and no cholesterol. It contains approximately 40 different proteins. Below is a list of the proteins found in egg whites by percentage, along with their natural functions.
- 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
- 0.05% Avidin
- 0.05% Cystatin
(Total listed 95.8%)
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—Vincent Van Gogh (1853–1890)
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“The proposed Constitution ... is, in strictness, neither a national nor a federal constitution; but a composition of both.”
—James Madison (1751–1836)