Thanks for the tips. I rarely use whole eggs in any of my recipes. I buy egg whites by the small carton. I use them to make excellent egg white omelettes with veggies. I tried them in a smoothie but steered away from it after I read about the possibility of salmonella poisoning from raw egg. But otherwise, they are a great alternative to getting in extra protein.
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If you’re a clean-eating vegetarian, you know how hard it can be to get your daily protein.
Whether you’re pounding down soy protein, tofu or a range of beans and grains, it can be difficult to keep those levels up while maintaining a normal cholesterol level enhancing meat-free diet.
And then there were eggs. To be even more specific - egg whites.
The average egg has about 71 calories while an egg white has only 16 calories and yet they’re packed with amino acids and yes, you guessed it, protein. They’re even rich in B vitamins, minerals and iron - all essential for the conscientious vegetarian.
The best part? The proteins in an egg-white are easy to digest. Remember though, the body can only assimilate about 25 grams of protein at every meal.
So, eating more than 5 to 7 egg whites at once isn’t going to help you. Those extra proteins and calories will only be converted into fat stores.
So, if you’re a clean-eating vegetarian who wants to stay focused on a healthy diet without sacrificing your complex proteins, give egg whites a try.
They can be added to smoothies, hard-boiled, or used in recipes that call for eggs (just remove the yolk!).
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