Egg whites, also known as albumen, are the clear liquid surrounding the yolk of an egg. They are primarily composed of water (about 90%) and proteins (about 10%). The main proteins found in egg whites include ovalbumin, ovotransferrin, and ovomucoid, which contribute to their unique properties, such as foaming and binding. In addition to proteins, egg whites contain small amounts of vitamins and minerals, including riboflavin and selenium. They are low in calories and fat, making them a popular choice for those seeking a healthy source of protein. Egg whites are often used in cooking and baking for their ability to create structure and stability in various dishes.