Eggs Pasteurized Liquid Egg Whites
A cup of egg whites contains 26.5 grams of protein—about half what the average adult needs in a day. Separated from the yolk, it has almost no cholesterol, so egg whites can be used in place of eggs in many places, increasing the protein content without adding cholesterol.
Egg whites have a very delicate taste and are much enhanced by the flavors of other foods, so they are especially good in vegetable omelets and baked goods. In addition to protein, egg whites provide potassium, calcium, magnesium, phosphorus, copper, zinc, iron, and B vitamins. Egg whites are somewhat high in sodium, however. Nutritional Facts
The white of one large egg provides 17 calories, 0.3 g carbohydrate, 3.5 g protein, 0 g fat, 0 g dietary fiber, 47 mg potassium, 54 mg sodium, 4 mg phosphorus, 2 mg calcium, and 4 mg magnesium.