RootCauseAI

Egg white

Egg white, per 100 g: 52 kcal, 10.9 g protein, 0.7 g carbohydrate, 0 g fibre, 0.2 g fat. Figures are the USDA reference values for “Egg, white, raw, fresh”.

At 100 g it reaches the EU threshold to be called a source of selenium, riboflavin (b2). The table below gives the full composition, and every claim listed underneath is quoted from the EU register rather than written by us.

High protein84% of the energy in this food is proteinFat-freeUnder 0.5 g fat per 100 gLow sugars0.7 g sugars per 100 g

Nutritional value per 100 g

NutrientPer 100 g% NRV
Energy and macronutrients
Energy52 kcal
Protein10.9 g
Fat0.17 g
of which saturates0 g
of which monounsaturates0 g
of which polyunsaturates0 g
Carbohydrate0.73 g
of which sugars0.71 g
Fibre0 g
Water87.6 g
Cholesterol0 mg
Minerals
Calcium7 mg0.875%
Iron0.08 mg0.571%
Magnesium11 mg2.93%
Phosphorus15 mg2.14%
Potassium163 mg8.15%
Sodium166 mg
Zinc0.03 mg0.3%
Copper0.023 mg2.3%
Manganese0.011 mg0.55%
Selenium20 µg36.4%
Vitamins
Vitamin A0 µg
Vitamin D0 µg
Vitamin E0 mg
Vitamin K0 µg
Vitamin C0 mg
Thiamine (B1)0.004 mg0.364%
Riboflavin (B2)0.439 mg31.4%
Niacin (B3)0.105 mg0.656%
Pantothenic acid (B5)0.19 mg3.17%
Vitamin B60.005 mg0.357%
Folate4 µg2%
Vitamin B120.09 µg3.6%

% NRV is the nutrient reference value for an average adult, as set in Annex XIII of Regulation (EU) 1169/2011. A blank cell means no reference value is defined for that nutrient, not that it is unimportant.

What this food is a source of

This food reaches the legal threshold for the claims below. The wording is quoted exactly from the EU register of authorised health claims — we have not written or paraphrased any of it.

High in Selenium36.4% NRV per 100 g
  • Selenium contributes to the normal function of the immune system
  • Selenium contributes to the protection of cells from oxidative stress
High in Riboflavin (B2)31.4% NRV per 100 g
  • Riboflavin contributes to normal energy-yielding metabolism
  • Riboflavin contributes to the maintenance of normal skin
High protein83.8% of energy from protein
  • Protein contributes to a growth in muscle mass
  • Protein contributes to the maintenance of muscle mass
Where these numbers come from. Composition data: USDA FoodData Central, SR Legacy release, entry Egg, white, raw, fresh (FDC ID 172183). Values are per 100 g of the food as described, and real foods vary with variety, season, soil, storage and cooking. Claim thresholds: Regulation (EC) 1924/2006. Claim wording: Regulation (EU) 432/2012.
This is reference information, not personal advice. Nutrient content is one small part of a diet, and no single food prevents or treats disease. If you are pregnant, managing a medical condition, or taking medication — particularly anticoagulants, thyroid medication or immunosuppressants, where diet can interact — ask your doctor or pharmacist before making changes.