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Egg whites are a mixture of water and various proteins, plus tiny amounts of fats and minerals. When the water is removed, the resulting powder contains about 82% protein and less than 2% fat. Furthermore, the protein is of “high quality” — that is, its composition (amino acid distribution) resembles that of human muscle sufficiently well to make it a good source of protein for athletes.
Experiments have shown that endurance athletes can benefit from a daily intake of 1.2–1.4 g of protein per kg of bodyweight. For strength athletes the figure is 1.8 g/kg. Athletes often turn to eggs as a reliable protein source. For those who don’t mind cracking a couple dozen eggs every day and separating out the whites, this is a fine regimen. For those who do mind, egg white powder is a convenient alternative.
Pronunciation: albumin (al-BYOO-min)
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