Egg White

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The gummy-like, clear liquid that forms inside the eggs and surrounding the yolk. Making up about 60 percent of the liquid weight of the egg, the egg white is an excellent source of protein and it has no cholesterol. All of the egg's cholesterol is contained within the yolk. An egg white turns to an opaque white as it is beaten or cooked. Beaten egg whites are used in many baked items and desserts, providing volume, thickening the ingredients and acting as a leavening agent.

USDA Nutrition Facts

Calories382
Protein81g
Total Fat0g
Total Carbohydrates7g
Dietary Fiber0g
Sugars5g
Potassium1125mg
Sodium1280mg
Cholesterol0mg
Calories47
Protein9g
Total Fat0g
Total Carbohydrates1g
Dietary Fiber0g
Potassium136mg
Sodium158mg
Cholesterol0mg
Serving Size1 cup
Calories48
Protein10g
Total Fat0g
Total Carbohydrates0g
Dietary Fiber0g
Sugars0g
Potassium163mg
Sodium166mg
Cholesterol0mg

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