The egg white is approximately two-thirds of the total egg's weight out of its shell with 90% of that weight coming from water. The remaining weight of the egg white comes from protein, trace minerals, fatty material, vitamins, and glucose. Egg white contains approximately 40 different proteins. The names of the proteins and functions are following. Ovalbumin 64% Nourishment; blocks digestive enzymes, Ovotransferrin 12% Binds iron, Ovomucoid 11% Blocks digestive enzymes, Globulins 8% Plugs defects in membranes, shell, Lysozyme 3.5% Enzyme that digests bacterial cell walls, Ovomucin 1.5% Thickens egg white; inhibits viruses, Avidin .06% Binds vitamin (biotin), and others 10% Bind vitamins, block digestive enzymes. Egg white is without dietary cholesterol. Egg whites contain high levels of avidin, a protein that binds the vitamin biotin strongly.
What is the difference between soy, rice, whey and egg protein substitutes?