Also part of the egg, the nutritional value of protein and egg yolk is completely different. Proteins contain high-quality proteins that can be water and very little fat other than protein. If you eat eggs and eat only protein, then you can change to other meats, tofu, milk and so on.
There are at least three layers of chicken white, the outer layer and the inner layer are relatively thin, the middle layer accounts for about 65% of the whole chicken white, because it contains about 0.3% of fibrous mucin, it is more viscous, while the inner and outer layers contain this Very few mucins.
Per 100 grams of protein containing 10 grams, fat 0.1 grams, carbohydrate 1 gram, ash 0.6 grams; calcium 19 milligrams, phosphorus 16 milligrams, iron 0.3 milligrams, riboflavin 0.26 milligrams, niacin 0.1 milligrams; vitamin A and C deficiency Thiamine 0.216 μg/g, pantothenic acid <1 μg/g, para-aminobenzoic acid 0.055 (dry egg white) μg/g.
Moisture and solids account for 87% of moisture and 13% of solids; about 90% of solids are proteins, including 75% of egg albumin, 15% of ovomucoid, and 7% of ovomucin, with Albumin 3%.
Ovalbumin is a phosphorus-containing protein containing 1.7% mannose.
Ovomucoid contains 9.2% mixed sugars, made up of 3 parts mannose and 1 part galactose.
Ovalbumin contains 14.9% of mixed sugars, with equal mannose and galactose content.
Albumin contains 2.8% of mixed sugars, including 3 parts of mannose and 1 part of galactose.
Whole chicken white also contains about 0.4% free glucose.
Ovomucoid is a mixture containing lysozyme, egg protease inhibitors, ovomucoid, egg glycoprotein, yolk protein.
Chicken white contains few lipids, but there are traces of fat, traces of lecithin, cholesterol, and fat-soluble pigment lutein.
Chicken white protein is nutritionally superior because it contains all essential amino acids.
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