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Albumen

The opaque portion of an egg, commonly called the "white" of an egg, It accounts for most of an egg's liquid weight, about 66%. It contains more than half the egg's total protein, niacin, riboflavin, chlorine, magnesium, potassium, sodium and sulfur. When seperated from the yolk and beaten, albumen foams and can increase in volume 6 to 8 times.



Columns that reference "Albumen":

1. How do you boil an egg?
   

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