Egg WhiteVL

Egg white is the clear, viscous liquid inside an egg that surrounds the yolk. It is widely consumed cooked or raw in various culinary preparations such as omelettes, baking, and as a protein supplement in dishes.

• It is prized for being high in protein, providing about 10.9 grams per 100 g.
• Contains almost no fat and very low carbohydrates, making it a lean protein source.
• It contains no vitamin A, vitamin C, or vitamin D but does provide some minerals like potassium and sodium in small amounts.
• Egg white is a staple in many diets and can be consumed on its own or used in recipes that require binding or leavening.

Dietarily, it is classified as an "egg" product and commonly used by individuals seeking high protein with minimal fat intake.