Chicken egg white (boiled)

by MBC Team

Egg white,facts

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.