The pinyin of egg white: [dàn, qīng].

The gelatinous transparent substance surrounding the egg yolk. See "Albumin".

Albumen is a semi-fluid gelatinous substance in the skin under the shell, accounting for about 57-58.5 of the whole egg. Egg whites contain about 12% of protein, mainly ovalbumin. Protein also contains a certain amount of riboflavin, niacin, biotin, calcium, phosphorus, iron and other substances.

Egg whites are divided into thick egg whites and thin egg whites. Concentrated egg white: The part of the egg white close to the yolk that has a higher concentration. Thin albumen: The part of the albumen close to the eggshell that has a dilute concentration.

Efficacy of egg white:

Under normal circumstances, egg white has good beautification, nutritional supplement and sterilization effects. Because egg white is rich in protein, it can moisturize the skin and make the skin shiny and elastic, thereby achieving a beautifying effect. You can try to get something to eat every day, but also avoid spicy and exciting foods. Secondly, it can also sterilize and inhibit bacteria.