Egg white proteins are primarily composed of water and proteins, making them a low-calorie source of nutrition. The main proteins found in egg whites include ovalbumin, ovotransferrin, and ovomucoid. These proteins are known for their high biological value, meaning they provide essential amino acids that the body cannot produce on its own. In addition to being a great source of protein, egg whites are often used in cooking and baking for their ability to create structure and stability in recipes. They can be whipped to form meringues or used as a binding agent in various dishes, making them a versatile ingredient in many cuisines.