Egg is one of the most nutritious meals available from the nature; there is no need to plant or chemically processed the food, it is already there. Egg contains two different consumable parts, which are yolk and white; each of them holds the different nutrients. The article will not discuss the comparison or advantages as well as disadvantages between the two parts; the focus will be on egg white nutrition facts. All substances contained in all kinds of food affect certain parts of the body whether it strengthens the power, builds the muscles, provides immunity, and more. On the other hand, some ingredients can be poisonous; without any careful inspections, certain foods can kill in an instant especially for individuals with particular allergic issues.
The same case applies for egg white; this food brings plenty of beneficial substances for the body but in the same time, egg white also brings Salmonella and Avidin. Salmonella bacteria, when consumed, attacks intestines and it causes foodborne illness; common symptoms will be vomiting and fever. Avidin, which is well formed inside raw egg white, causes vitamin deficiency because of the uptake of Biotin is blocked.
Commonly, instead of being cooked e.g. fried, pasteurization is considered as the safest method to maintain the good benefits of egg white. Fortunately, egg white nutrition facts do not change or that they are reduced to the lower rate even after the process is done. Such heating process only eliminates Salmonella and neutralizes Avidin while in the same time retains the proteins. Cooked egg white suffers overcooking; some important values of protein are diminished during the process. Therefore, liquid egg whites nutrition facts are far better than the raw or cooked ones offer. Without knowing the actual egg white nutrition facts, people may lead themselves to risky consumption habits. For your information, FDA (Food and Drug Administration) recalled as many as 380 million eggs in August 2010 to prevent the outbreak of Salmonella contamination. Without the existence of Salmonella and Avidin, egg white, which in this case has been transformed to liquid egg white, is likely the best source of protein ever available for human.
Protein, which is the main ingredient of liquid egg white, has multiple functions; it does not only bring the missing part of amino acids in the body, but it also possesses a complete form of many amino acid types, which are not naturally produced by metabolism system. In other words, liquid egg white offers the completion of the making process of protein inside the body while brings its own protein to enhance strength and immunity. Protein plays a very important role to help to develop muscles; in fact, in body building activities, liquid egg white is one of the most recommended meals for everyday diet. Immune system also takes great benefits from protein; injury recovery process needs great deals of this type of nutrient as well.
Bottom line, liquid egg white is far better than raw or cooked types. Pasteurization helps remove Salmonella and Avidin completely; the body can absorb the entire liquid egg white nutrition facts totally without any risk, accordingly.