Egg whites are the clear liquid portion of the whole egg, obtained by excluding the yellow colored yolk. It is also called as albumen. It is the concentrated source of egg proteins. Albumen is considered a high biological value (HBV) protein since it contains most of the essential amino acids in desirable amounts.
Disclaimer - All information and content on this site are for information and educational purposes only. The information should not be used for either diagnosis or treatment or both for any health related problem or disease. Always seek the advice of a qualified physician for medical diagnosis and treatment. Full Disclaimer