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Egg white: properties and nutritional values

Egg white: properties and nutritional values


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There are those who confuse between egg white and egg, who has clear terms but not the properties that both have. Let's see those ofegg white learning that it is no less useful and tasty than yolk although the color and texture may suggest something like this and make us suspect it.

Egg white: what it is

Needless to say the egg white is the white part of the egg, the less useless it is to point out that it is an important element for our diet more than one might think. It is like the yolk, just to be clear, they are both essential ingredients, to be understood in a distinct and separate way because each has specific peculiarities.

The albumen looks like a liquid of transparent color, few know that it has three layers, two outermost, liquid, which then come into contact with the yolk and the shell, and an inner and central layer which, more viscous to the touch, never happens to touch the yolk. Thus "organized" our albumen is in the egg with the aim of protecting the yolks from attack by bacteria, it is a viscous substance, nitrogenous, soluble in water, which congeals at temperatures greater than 65 ° but coagulates even if it is put in contact with an acid or an alcohol.

Egg white: properties

To say that theegg whites is liquid it is quite evident but it is also found when it is analyzed and it turns out that it is composed of 90% water, while about 10% consists of proteins called ovalbumin. They are known in the meditated field because they are rich in precious essential amino acids.

Compared to the yolk, the egg white has very few calories, the same goes for carbohydrates and fats which are present in very minimal quantities. This explains the fact that it is often cited as a lean ingredient and recommended for those who are following a low calorie diet or have problems with high cholesterol.

It's a lean ingredient but not insignificant, it also contains a minimal amount of vitamin A, vitamin B6, folic acid, vitamin B12 and vitamin D. Mineral salts are not abundant but there are traces of magnesium, potassium, calcium, iron and sodium , then there are the carbohydrates, especially glucose.

Among its properties is that of being able to improve muscle tone, thanks to the albumin protein that many sportsmen ingest through bars. Egg white is also a useful antibacterial for oily hair because thanks to vitamin B, helps improve the shine and strength of the hair if it is spread, once beaten, directly on the hair. It is a remedy that those with oily hair should adopt as a habit. Among the properties of egg white also those of anti-inflammatory, thanks to the presence of ovomucoids, proteins that are able to reduce inflammation in the muscles even in the case, for example, of sprains.

Albumen: weight

It is useful to know at least indicatively how much the albumen of a single egg weighs, especially to orient yourself with the recipes. On average it weighs about 30-32 grams therefore about 33 eggs are needed to collect a liter of egg white.

There are a few things to know if egg whites are being handled in the kitchen, such as the fact that they should be used within 1 day and kept refrigerated in a closed container once separated from the yolk. If it is not possible to do so, it is better to fall back on other solutions, in fact there are different versions of albumen on the market that allow to lengthen the storage times. There is pasteurized liquid egg white, the frozen liquid, the powder and even the concentrated one that lasts up to a year if kept at room temperature.

Pasteurized egg white: what it means

Among the solutions to replace a fresh egg white we mentioned the liquid pasteurized one, what does it consist of? This is the egg white that has been pasteurized to one temperature between 68 ° and 74 °, preventing its coagulation from occurring. It is a way to ensure a longer shelf life and greater safety against germs. As for the shelf life, we get to guarantee a egg white can be used up to 8-10 weeks, at the same time its nutritional qualities are not modified, which remain those of fresh eggs.

Pasteurization is also important because it destroys germs, even the most heat-resistant ones such as the avian flu virus. In addition to the nutritional properties, the functional ones are also preserved, ie those binders, emulsifiers, dyes, flavoring and anti-crystallizers.

How to separate it from the yolk

Not one but numerous tricks for separate our egg white from the yolk, let's see the main and most comfortable ones to put into practice. You can proceed by breaking the shell in half and then slowly pouring the clear part into a container and sliding the yolk into the other half of the shell. I use this and find it immediate and convenient.

There are also those who prefer to use a large mesh strainer, in which the yolk must be trapped while the more liquid egg white drips into a container. Another method requires you to get one water bottle with a large mouth that must first be crushed to push the air out. Then it is used to suck the broken egg yolk into a bowl. This is a tricky enough trick that I don't recommend unless we are particularly skilled at these operations.

Egg white recipes and other uses

Before using theegg white let's remember that it hurts if it is eaten raw, unlike the yolk, you risk contracting salmonella. Entering the kitchen we find many recipes that include egg whites, both sweet and savory recipes in which they are exploited for their mounting and binding effect. At the base of many desserts there are egg whites, just think of meringues, cat's tongues, nougat and Marshmallow, mousse, semifreddo and icing. Those who love salty can eat light omelettes using only egg whites or some great crêpes.

Not only in the kitchen, egg white is useful excellent anti-inflammatory if spread directly on the affected area as a compress mixed with flour and wrapped with plastic wrap. As fertilizer, mixed with water, it is very useful if applied for about 5 days, there are those who also use it as a glue because it is waterproof and resistant to humidity. Egg white is also considered a panacea for solving minor skin problems, purifies it, reduces wrinkles and fights dark spots.

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Video: Boiled Egg or Fried Egg, Which Contain More Energy? Health Benefits of Eggs. HealthPedia (June 2022).


Comments:

  1. Asaph

    Granted, a very useful idea

  2. Clayton

    Excuse, it is cleared

  3. Walten

    I apologize for interfering ... I understand this issue. Let's discuss.



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