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Egg (White, Raw) Nutrition Facts

Egg (White) is a frozen food whose composition and texture depend on its preparation state before freezing. It provides protein.

Calories48

Protein10.1 g

Carbs0.7 g

Fat0.2 g

ProteinCarbsFat

Nutrition for 100 g

Calories48 kcal

Protein10.1 g

Total Fat0.2 g

Carbohydrates0.7 g

Fiber0 g

Sodium144 mg

Total Sugars0.25 g

Source: USDA FoodData Central, record 323697

Nutrients

Full nutrient profile

Proximates

Water88.3 g

Nitrogen1.61 g

Protein10.1 g

Total lipid (fat)0.16 g

Ash0.7 g

Carbohydrates

Carbohydrate, by difference0.74 g

Sucrose0 g

Maltose0 g

Fructose0 g

Lactose0 g

Galactose0 g

Sugars, Total0.25 g

Glucose0.25 g

Fiber, total dietary0 g

Minerals

Calcium, Ca9 mg

Iron, Fe0.18 mg

Magnesium, Mg10.6 mg

Phosphorus, P0 mg

Potassium, K130 mg

Sodium, Na144 mg

Zinc, Zn0.02 mg

Copper, Cu0 mg

Manganese, Mn0 mg

Iodine, I0 ug

Selenium, Se9.2 ug

Vitamins and other components

Vitamin D (D2 + D3), International Units0 iu

Vitamin D (D2 + D3)0 ug

Vitamin D2 (ergocalciferol)0 ug

Vitamin D3 (cholecalciferol)0 ug

25-hydroxycholecalciferol0 ug

Folic acid0 ug

Choline, total2.5 mg

Folate, DFE10 ug

Vitamin E (alpha-tocopherol)0 mg

Lutein + zeaxanthin20 ug

Niacin0.093 mg

Pantothenic acid0.147 mg

Vitamin E, added0 mg

Vitamin A, IU0 iu

Retinol0 ug

Vitamin A, RAE0 ug

Carotene, beta0 ug

Carotene, alpha0 ug

Cryptoxanthin, beta0 ug

Lycopene0 ug

Vitamin B-12, added0 ug

Thiamin0.023 mg

Riboflavin0.423 mg

Folate, total10 ug

Vitamin K (phylloquinone)0 ug

Folate, food10 ug

Vitamin B-60.005 mg

Vitamin B-120.03 ug

Vitamin C, total ascorbic acid0 mg

Lipids

Cholesterol3 mg

PUFA 18:30 g

SFA 10:00 g

SFA 20:00 g

PUFA 20:40 g

PUFA 20:2 n-6 c,c0 g

PUFA 18:3 n-6 c,c,c0 g

PUFA 20:30 g

SFA 15:00 g

MUFA 20:10 g

MUFA 22:10 g

SFA 8:00 g

SFA 12:00 g

SFA 14:00 g

PUFA 22:6 n-3 (DHA)0 g

SFA 22:00 g

MUFA 14:10 g

MUFA 16:10 g

PUFA 20:5 n-3 (EPA)0 g

PUFA 22:5 n-3 (DPA)0 g

SFA 17:00 g

SFA 24:00 g

MUFA 17:10 g

MUFA 15:10 g

PUFA 18:3 n-3 c,c,c (ALA)0 g

MUFA 18:10 g

PUFA 18:20 g

SFA 16:00 g

SFA 18:00 g

SFA 4:00 g

SFA 6:00 g

Fatty acids, total trans-polyenoic0 g

PUFA 18:40 g

Fatty acids, total monounsaturated0 g

Fatty acids, total polyunsaturated0 g

TFA 18:2 t,t0 g

PUFA 18:3i0 g

Fatty acids, total trans-monoenoic0 g

Fatty acids, total trans0 g

Fatty acids, total saturated0 g

PUFA 18:2 n-6 c,c0 g

Amino acids

Isoleucine0.559 g

Leucine0.936 g

Lysine0.76 g

Cystine0.288 g

Valine0.73 g

Arginine0.625 g

Histidine0.263 g

Aspartic acid1.159 g

Serine0.797 g

Tryptophan0.176 g

Threonine0.453 g

Methionine0.396 g

Phenylalanine0.658 g

Tyrosine0.446 g

Alanine0.658 g

Glutamic acid1.48 g

Glycine0.391 g

Proline0.409 g

Other bioactive components

Caffeine0 mg

Theobromine0 mg

Alcohol, ethyl0 g

Interesting fact

Almost Entirely Water

The white is 88% water and 11% protein, with only 0.2% fat and no cholesterol at all — the fat and the cholesterol of an egg sit in the yolk. A large raw white weighs about 33 g and supplies 17 calories.

Source: USDA Agricultural Marketing Service

More about allergens

Contains Egg as an intrinsic ingredient. Cross-contact is still possible in packaged products made on shared equipment. Check the actual package and manufacturer warning.

Practical guidance

How to choose and store Egg (White, Raw)

How to choose

Choose refrigerated eggs with clean, uncracked shells.

Storage

Refrigerate at 40°F (4°C) or below. Raw eggs in the shell keep 3–5 weeks; hard-cooked eggs keep about 1 week.

100 g

P 34.2gC 1.1gF 55.5g

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