Proteins obtained from egg whites are proteins with a very high biological value (100) that are considered fast-absorbing. Their assimilation times are fast, although lower than those of hydrolysed proteins, making them suitable for snacking or pre-workout. Compared to vegetable sources, ovalbumin has a better amino acid profile, as it is characterised by an excellent balance of the various essential amino acids. The digestion times of egg proteins are intermediate between the faster serum proteins and the slower caseins; consequently they possess excellent satiating power.
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