The clear liquid present inside an egg is known as the egg white. It protects the egg yolk and is the source of nutrition for a fertilized embryo. While is the yolk is a source of fat, the egg white is 92 percent water in its composition with almost no fat. The presence of protein is 3.6 grams in it and carbohydrate is 0.24 grams in it. It also contains 55 milligrams of sodium in it. Owing to its extremely nutritious composition, this component of egg has several health benefits.
Health Benefits of Egg White
There are 40 different types of proteins in egg white. Some of the important forms of these proteins are:
- Ovalbumin – It comprises 60-65 percent of the total protein content of the egg white. Though its exact function in the body is a subject of intense research, it is believed to a storehouse of metal ions and essential amino acids.
- Ovotransferrin – It structural molecules of our skin, the collagens are formed from these protein molecules.
- Ovomucin – It is known for its anti-microbial, anti-viral, anti-tumor, immunomodulatory and cholesterol absorption inhibition properties.
- Ovomucoid – It is involved in the thinning of the egg white.
- Ovoglobulin G2 and Ovoglobulin G3 – Their biological function is not known. But, the foaming property of the egg white is attributed to them.
- Ovoglycoprotein – Its biological function is not clear as of now.
- Lysozyme – Its antibacterial properties are responsible for its essential role in the natural defense mechanism or the immune system of our body.
- Ovoinhibitor – A research study carried out at the Institut National de Recherche Agronomique, UR83 Recherches Avicoles, Nouzilly, France in February 2011 has proved that this component of egg white has anti-bacterial properties.
- Ovomacroglobulin – It stops the clumping of red blood cells and have anticollagnase properties.
- Flavoprotein – It associated with vital processes in our body like the death of old body cells and their replacement, repair of DNA, removal of free radicals to reduce oxidative stress and in conversion of sunlight into useful chemical energy in our body.
- Cystatin – It is associated with the regulation of the protein breakdown process and plays an important role in disease pathology too.
- Avidin – Though its exact role is not known, it is believed to an inhibitor of the growth of harmful bacteria like a natural anti-biotic.
- Albumen – It is an excellent source of quick energy as it is instantly absorbed in the body.
- Lutein – It is a carotenoid which prevents muscular degradation owing to ageing.
As they are less in carbohydrates and fat, egg whites can be a regular part of the diet. They can be helpful in burning of fat and reducing the waist size. They can keep the cholesterol level in check as well. Applying egg white on hair makes it long, shiny and lustrous. Sulfur, vitamin and mineral contents in it promote nail and teeth growth. The presence of potassium in it brings down the stress and anxiety levels naturally. However, all the proteins present in the egg white makes it a powerful food source of allergy more common than its egg yolk. Awareness of this fact proves handy in curbing egg allergy cases.