Egg white

The primary natural purpose of egg white is to protect the yolk and provide additional nutrition for the growth of the embryo (when fertilized).

Egg white consists primarily of about 90% water into which about 10% proteins (including albumins, mucoproteins, and globulins) are dissolved.

Water constitutes about 90% of this, with protein, trace minerals, fatty material, vitamins, and glucose contributing the remainder.

[4][full citation needed] The table below lists the major proteins in egg whites by percentage and their natural functions.

Conalbumin/ovotransferrin is a glycoprotein which has the capacity to bind the bi- and trivalent metal cations into a complex and is more heat sensitive than ovalbumin.

Lysozyme is a holoprotein which can lyse the wall of certain Gram-positive bacteria and is found at high levels in the chalaziferous layer and the chalazae which anchor the yolk towards the middle of the egg.

The copper in the bowl assists in creating a tighter bond in reactive sulfur items such as egg whites.

Copper contamination from the bowl is minimal, as a cup of foam contains a tenth of a human's normal daily intake level.

[3][8] Although egg whites are prized as a source of low-fat, high-protein nutrition, a small number of people cannot eat them.

[10] In addition to true allergic reactions, some people experience a food intolerance to egg whites.

To help soothe areas of skin that were afflicted, egg white mixed with Armenian bole could help restore the fibers.