Poultry
White
Egg white is the clear high-protein albumen that sets opaque when heated and foams when whipped for meringues, mousses, and soufflés. Fat kills foam—separate carefully. Whip in a clean dry bowl; add sugar gradually for meringue. Whites also clarify stocks. Refrigerate separated whites a few days or freeze in portions.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.49 g
- Saturated Fat 0.17 g
- Trans Fat 0.01 g
- Monounsaturated Fat 0.22 g
- Polyunsaturated Fat 0.1 g
- Cholesterol 0 mg
- Sodium 72.5 mg
- Salt 0.15 g
- Total Carbohydrate 1.03 g
- Dietary Fibre 0 g
- Total Sugars 0.52 g
- Complex / starch 0 g
- Protein 19.8 g
- Water 72.7 g
- Energy 87.8 kcal
- Water 72.7 g
- Carbohydrates 1.03 g
- Sugars 0.52 g
- Protein 19.8 g
- Fat 0.49 g
- Saturated Fat 0.17 g
- Monounsaturated Fat 0.22 g
- Polyunsaturated Fat 0.1 g
- Omega-3 0.02 g
- Trans Fat 0.01 g
- Vitamins 101 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.57 mg
- Vitamin B3 — Niacin 0.11 mg
- Vitamin B5 — Pantothenic Acid 1.69 mg
- Vitamin B6 0.13 mg
- Vitamin B7 — Biotin 22.1 µg
- Vitamin B9 — Folate 54.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.6 µg
- Vitamin E 1.08 mg
- Vitamin K 0.3 µg
- Minerals 386 mg
- Major Minerals 384 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.57 · vitamin-b3-niacin: 0.11 · vitamin-b5-pantothenic-acid: 1.69 · vitamin-b6: 0.13 · vitamin-b7-biotin: 22.1 · vitamin-b9-folate: 54.8 · vitamin-d: 1.6 · vitamin-e: 1.08 · vitamin-k: 0.3 ·
Minerals
Egg white is almost pure hydrated protein with negligible fat.
History
White entered regional butchery charts as cookery specialised by muscle and joint.
Retail and food-service packing standardised white portions for consistent cooking.