Author Topic: how much protein in a egg white? (Read 5786 times)

judochoke · « **on:** July 25, 2010, 08:08:08 PM »

i am starting to eat 12 egg whites twice a day, no yolks. cant seem to get the true info on how much protein in one egg white. easy way to get good protein, cheap, and tastes pretty good. judo

DK II · « **Reply #1 on:** July 25, 2010, 08:09:10 PM »

Quote from: judochoke on July 25, 2010, 08:08:08 PM

i am starting to eat 12 egg whites twice a day, no yolks. cant seem to get the true info on how much protein in one egg white. easy way to get good protein, cheap, and tastes pretty good. judo

You're hardcore, is that what you wanted to hear?

Nirvana · « **Reply #2 on:** July 25, 2010, 08:17:45 PM »

3 grams, you throw out the yolk you'r ethrowing out half the protein and aminos

tbombz · « **Reply #3 on:** July 25, 2010, 08:20:13 PM »

it varies from egg to egg depending on egg size and yolk volume, usually around 3-4 grams per egg white though.

a much more accurate way to measure total protein from egg white is to use a measuring cup. 1 cup of egg whites is 26.5 grams of protein. no matter how big or small the egg..

Camel Jockey · « **Reply #4 on:** July 25, 2010, 08:52:31 PM »

Google anyone?

cswol · « **Reply #5 on:** July 26, 2010, 01:38:58 AM »

about 4 grams, someone earlier said three, sounds right to me! Keep some of the yolks i say in four of the eggs.

LatsMcGee · « **Reply #6 on:** July 26, 2010, 01:40:12 AM »

Don't be a pussy and eat the yolks buddy, you're not going to get fat Nancy.......

cswol · « **Reply #7 on:** July 26, 2010, 01:46:48 AM »

arnold ate the yolks and drank a six pack of beer each day, hell he might as well add the beer too.........ohh and some weed also, then he will be on the right track.

Schmoe Buster · « **Reply #8 on:** July 26, 2010, 01:52:31 AM »

Quote from: LatsMcGee on July 26, 2010, 01:40:12 AM

Don't be a pussy and eat the yolks buddy, you're not going to get fat Nancy.......

X2

eat the yolks, dont be a homo

Mr Nobody · « **Reply #9 on:** July 26, 2010, 01:54:45 AM »

Quote from: Big Dicked Bob on July 25, 2010, 08:38:22 PM

That does it we're throwing down.

io856 · « **Reply #10 on:** July 26, 2010, 02:08:24 AM »

is that before or after downing a 6 pack of rolling rock?

jayfromeurope · « **Reply #11 on:** July 26, 2010, 02:09:57 AM »

is it the same to cooke the egg or to eat it like in rocky ?

Mr Nobody · « **Reply #12 on:** July 26, 2010, 02:11:40 AM »

Quote from: jayfromeurope on July 26, 2010, 02:09:57 AM

is it the same to cooke the egg or to eat it like in rocky ?

You got to be tough like Rocky you got to defeat salmanella dont let it get you.

DK II · « **Reply #13 on:** July 26, 2010, 02:16:37 AM »

Quote from: Mr Nobody on July 26, 2010, 02:11:40 AM

You got to be tough like Rocky you got to defeat salmanella dont let it get you.

You have to be tough if you want to go to the top.

jayfromeurope · « **Reply #14 on:** July 26, 2010, 02:36:04 AM »

And if the egg white are pasteurized can you get salmonellae ?

Tapeworm · « **Reply #15 on:** July 26, 2010, 05:21:14 AM »

Quote from: jayfromeurope on July 26, 2010, 02:09:57 AM

is it the same to cooke the egg or to eat it like in rocky ?

Even if you drink the yolk too, the avidin in raw whites will eventually deplete you of biotin. It's called egg white injury. I don't know if pasteurization temperature is sufficient to denature the avidin protein, but I doubt it since there doesn't seem to be any protein coagulation going on in pasteurized egg whites. In other words, eat cooked eggs, not raw ones.

Quote

History

Biotin was first recognized as an essential nutrient factor in mammals in 1936. Ten years earlier, the inclusion of large amounts of raw egg whites in experimental diets in rats had produced symptoms of toxicity within a few weeks of the diet being initiated. In 1926, Boas referred to these symptoms of toxicity as egg-white injury syndrome.1 The major findings included severe dermatitis, loss of hair, and lack of muscular coordination. Boas also noted that yeast, liver, and several other foodstuffs contained a substance that protected rats from egg-white injury syndrome. Later, the protective compound in the foodstuffs was identified as biotin. Biotinidase deficiency was discovered in 1982.

The biochemical basis for egg-white injury syndrome was quickly elucidated when raw egg whites were found to contain the glycoprotein avidin, which has a remarkable affinity for biotin. Once a biotin-avidin complex forms, the bond is essentially irreversible; the biotin-avidin complex is not broken during passage of the food bolus through the stomach and intestines. As a result, biotin is not liberated from food, and the biotin-avidin complex is lost in the feces. The final step in solving the mystery of egg-white injury syndrome was the demonstration that the syndrome could be prevented by heating the egg whites, a process that denatures avidin and destroys its affinity for biotin.

http://emedicine.medscape.com/article/984803-overview

MCWAY · « **Reply #16 on:** July 26, 2010, 05:32:04 AM »

Quote from: jayfromeurope on July 26, 2010, 02:36:04 AM

And if the egg white are pasteurized can you get salmonellae ?

Salmonella has mostly to do with temperature. It's bacteria. To kill bacteria, you either need extreme heat or extreme cold. That's why, when you work in food service, they tell you to either cook everything over 140^o or cool anything under 40^o.

Anything between those two temperatures is known as the "danger zone", where bacteria can grow and ultimately make you sick.

When I was in college, I used to add eggs to milk or half-n-half to make my own protein shakes, when I couldn't afford the commercial brands (or even when I could afford them, to save me the trouble of eating when I was in a rush).

Thankfully, my roommate's mini-fridge would often freeze my eggs solid. So, salmonella was never an issue. The only time I got sick was in 1997. And that's because, as my mother noticed, I wasn't cleaning my blender properly.