by MBC Team
Egg white,facts

Chicken egg white (boiled)

  • There is no difference in nutritional quality between brown and white eggs.
  • The nutritional value of an egg varies greatly, depending on whether you eat the whole egg or just the egg whites.
  • Egg whites (albumen) are the clear, thick liquid that surrounds the bright yellow yolk of an egg and serves for its protection and nutrition.
  • Egg whites are high in protein containing all nine essential amino acids.
  • Egg whites are a low-calorie, cholesterol-free, and fat-free food.
  • Egg whites are excellent sources of essential vitamins and minerals - magnesium, potassium, sodium, niacin and riboflavin.
  • Egg allergy can occur mostly by children and is caused by the immune system incorrectly identifying some of the proteins in eggs as harmful.
  • Eggs should be stored in the refrigerator.