Its primary purpose is to protect the yolk and provide additional nutrition for the growth of the embryo. Protein makes up about 56 percent of the weight of the whole chicken egg. It contains 88-89 percent water, about 10-11 percent protein (mainly albumin) and about 1 percent carbohydrates. It contains no fats or cholesterol. The only vitamin found in significant amounts in the protein is riboflavin (vitamin B2).
