we find about 12 and a half grams of protein; considering that a medium-sized egg weighs about 60 grams, for each egg consumed we provide the body with about 7 and a half grams of protein. Although eggs are an excellent source of protein, many people are frightened by the high fat content and cholesterol.
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The protein content is distributed more or less equally in the yolk and in the egg white (slightly prevails in the latter), while fats and cholesterol are contained exclusively in the yolk. Liquid egg whites - fresh, pasteurized or freeze-dried - therefore represent an excellent solution for those who want to increase the protein intake of their diet without introducing excess lipids. The same goes for powdered egg proteins, to which the great advantage of practicality is added.
, ovalbumin represent the traditional alternative to whey proteins. The biological value and the protein efficiency are in fact similar, as well as the other indexes of protein quality. The egg white proteins have a slightly salty taste, while those of the whey benefit from a more delicate flavor and slightly less cost. Egg white proteins, on the other hand, are the ideal choice for all those athletes who do not tolerate milk derivatives. Compared to plant sources, egg albumin has a better amino acid profile, because it is characterized by an excellent balance among the various essential amino acids. The digestion times of egg proteins are intermediate between the fastest whey proteins and the slowest caseins; consequently they possess an excellent satiating power.
