Egg whites and egg yolks have very different nutritional content. An egg white consists primarily of protein, while an egg yolk is very high in fat and cholesterol. Egg whites are the main ingredient in egg substitutes for people who wish to limit their cholesterol intake. Bakers also use egg whites as a thickening agent in desserts and sauces.
Serving Information
The U.S. Department of Agriculture provides nutritional information on egg whites. This information applies to the raw, fresh egg white of one large chicken egg. This amount of egg white weighs 33 g, or slightly more than 1 oz.
Calories
An egg white has a total of 16 calories. This provides 0.8 percent of the daily value for calories, assuming a standard diet of 2,000 calories per day. Protein contributes 14 calories, fat provides one calorie and carbohydrates account for the remaining calorie.
Fat
A serving of egg whites has a total of 60 mg of fat, which provides less than 1 percent of the daily value for fat. The amount of saturated fat and cholesterol in an egg white is also insignificant.
Protein and Carbohydrates
An egg white contains 3.6 g of protein, which is 7.2 percent of the daily value for protein. An egg white also provides 0.24 g of carbohydrates consisting of 0.23 g of sugars, 0.01 g of complex carbohydrates and no dietary fiber. This carbohydrate total is less than 1 percent of the daily value for carbohydrates.
Vitamins and Minerals
An egg white contains 0.145 mg of riboflavin, which is 8.5 percent of the daily value for riboflavin. It also has 55 mg of sodium, or 2.4 percent of the daily volume for sodium. The potassium content in an egg white is 54 mg, which is 1.1 percent of the daily value for potassium. An egg white contains less than 1 percent of the daily value for all other vitamins and minerals.
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