Eggs, chicken, white, raw

Raw chicken egg white is the part of the egg that surrounds the yolk, described here before cooking. It consists mainly of water and provides protein and riboflavin (vitamin B2). Per 100g, it contains 87g of water, 11g of protein, 0.42mg of riboflavin and 0.46g of salt. Fat and carbohydrate are present in trace amounts.

Protein is needed for the growth and repair of body tissues, while riboflavin helps the body release energy from food. The salt content is worth noting for people monitoring their salt intake, even when no salt has been added. These values apply to the white alone, rather than the whole egg. Full nutritional figures are in the tables below.