LPT-0010
QUESTION
Major constituent of egg albumen is?
OPTIONS
(A) Carbohydrate
(B) Fat
(C) Protein
(D) Calcium
ANSWER
(C) Protein
EXPLANATION
Egg albumen is predominantly water, but among the listed nutrient classes its major constituent is protein, including ovalbumin, ovotransferrin, ovomucoid, and other proteins. It contains very little fat or carbohydrate and is not principally a calcium source. Therefore, option (C) is correct.
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