Side-by-Side Comparison
Eggs & Egg Products
Chicken Egg White (Albumen) vs. Whole Chicken Egg (Large)
Comparing 2 standards across 9 specifications. 8 key differences identified.
Comparing:
Chicken Egg White (Albumen)
Whole Chicken Egg (Large)
Chicken egg white is pure aqueous protein albumen (54% ovalbumin, 12% ovotransferrin, 11% ovomucoid). Per 100g, it delivers 52 kcal, 10.9g pure protein, 0.17g fat (0g saturated), 0.73g carbohydrates, and 0mg cholesterol.
A whole large chicken egg (Gallus gallus) weighs ~50g without shell. Per 100g (2 large eggs), it provides 143 kcal, 12.6g complete protein (Biological Value 100), 9.51g lipids (3.1g saturated), 372mg cholesterol, and 294mg choline (53% DV).
Specification Comparison Table
9 Parameters| Parameter / Spec | ||
|---|---|---|
|
Energy / Calories
|
52 kcal | 143 kcal |
|
Protein
|
10.9 (Pure Albumen) g | 12.6 (BV 100 reference standard) g |
|
Total Fat
|
0.17 g | 9.51 g |
|
Saturated Fat
|
0.00 g | 3.10 g |
|
Cholesterol
|
0.0 mg | 372 mg |
|
Choline
|
1.1 mg | 294 (Essential brain nutrient) mg |
|
Carbohydrates
|
0.73 g | 0.72 g |
|
Coagulation Temp (White)
|
62 – 65°C (144–149°F) | 62 – 65°C (144–149°F) |
|
Coagulation Temp (Yolk)
|
N/A | 65 – 70°C (149–158°F) |