1 serving (33 grams) contains 17 calories, 3.6 grams of protein, 0.1 grams of fat, and 0.2 grams of carbohydrates.
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Nutrition Information
Calories |
121.4 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.7 g | 0% | |
| Saturated Fat | 0 g | 0% | |
| Polyunsaturated Fat | 0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 392.9 mg | 17% | |
| Total Carbohydrates | 1.4 g | 0% | |
| Dietary Fiber | 0 g | 0% | |
| Sugars | 1.4 g | ||
| protein | 25.7 g | 51% | |
| Vitamin D | 0 mcg | 0% | |
| Calcium | 14.3 mg | 1% | |
| Iron | 0.7 mg | 3% | |
| Potassium | 385.7 mg | 8% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Food Attributes
Source of Calories
About Egg albumin
Egg albumin, commonly known as egg white, is the clear, protein-rich liquid surrounding the yolk inside an egg. It is composed primarily of water (approximately 90%) and high-quality proteins like ovalbumin, making it a powerhouse for muscle repair and growth. Low in calories and fat, egg albumin is widely embraced in global cuisines, particularly in baking, meringues, and health-focused recipes due to its versatility. Popular in fitness diets, it provides essential amino acids without cholesterol, found only in the yolk. Egg albumin is a great choice for those looking to boost protein intake, but consuming it raw carries a slight risk of salmonella. Additionally, individuals with egg allergies should avoid it. Its ability to whip into foams makes it a staple in French, American, and Asian cooking. Whether cooked or incorporated into dishes, egg albumin is celebrated for its nutritional benefits and culinary applications.
