Egg white

Chicken egg can be called, perhaps, one of the most nutritious products. However, many people prefer to refrain from consuming them, citing the fact that they contain too much fat and cholesterol. But in order to draw such conclusions, it is necessary to thoroughly study this food product.

Egg white, which occupies a large half (about 67 percent) of the total egg mass, is an integral part of a chicken egg along with egg yolk. Raw is a clear, viscous liquid that turns white after heat treatment. The calorie content of egg white is much lower than the nutritional value of the yolk, but it contains a lot of protein. The useful properties of egg white are used in many areas of human life, but it plays a special role in cooking.

The first thing that comes to mind when mentioning egg whites is undoubtedly an airy meringue and biscuit dough. By the way, in order to achieve an excellent result when whipping proteins, you need to know several secrets. They easily beat into strong foam, if the chicken eggs are previously cooled well and in the process add a pinch of salt.

In Russian folk cuisine, chicken eggs, in particular egg white, have recently begun to be used in soups (as in the cuisine of Transcaucasia). But cooking a variety of second dishes based on this healthy product, combining it with fish and vegetables, has become almost a tradition. Along with French and English cooking, our masters have learned to use egg white in souffles, jelly and drinks.

Egg white benefits

The benefits of egg white are undeniable, as it is a rich source of niacin, which is necessary for the full functioning of the brain and stimulating its activity. There is also vitamin H in this healthy product, which provides better blood clotting. And choline contributes to memory improvement and has the ability to remove poisons and toxic substances from the liver.

Egg protein has many B vitamins, which have a beneficial effect on human health, in particular, prevent the development of congenital defects in newborns. At the same time, the benefits of egg white are expressed in the anticholesterol properties, according to which this product is superior even to soy cheese. Regular consumption of chicken protein has been scientifically proven to strengthen the heart and vessels, and thanks to recent research, it has been found that the protein found in the protein raises the level of good cholesterol.

By the way, as for the existing opinion about the dangers of eggs due to the increased content of cholesterol and fats: they are completely absent in egg white, and although there are yolks, they do not carry anything dangerous if used correctly.