Final answer:
Egg white is a rich source of protein, including ovalbumin and avidin, with cooking denaturing the latter, ensuring biotin absorption.
Explanation:
Egg white is a source of protein. It contains the major protein in the egg white known as ovalbumin, contributing to its high protein content. Additionally, egg whites have a protein called avidin, which can impact biotin absorption when consumed raw but is denatured through cooking.
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